Photo: Semi-freddo Cookies and Cream with Salted Caramel Recipe
Ingredients
- 4 cups heavy cream
- 1/4 cup confectioners' sugar
- 2 tablespoons pomegranate molasses
- 15 gingersnap cookies
Salted caramel sauce:
- 1 cup sugar
- 1/4 cup water
- 1/2 stick butter
- 2 teaspoons kosher salt
Directions
Begin by whipping cream with confectioners' sugar until you get soft peaks. Add pomegranate molasses and stir 2 times gently to combine and just streak the pomegranate through the cream.
Take a large plastic bag and using a wooden rolling pin, smash the gingersnaps into rough pieces. To assemble, take a ramekin and add a layer of gingersnaps first, followed by cream, gingersnaps and finally cream again. Use an off-set spatula or the back of a knife to flatten the tops. Set in the freezer for 45 to 60 minutes to freeze. Run a knife around the edges when set and invert onto a plate.
Make the caramel sauce by adding sugar and water to a small saucepan and set over medium-high heat. Once the sugar has dissolved and the caramel reaches a dark amber stage, add butter and salt and swirl to combine. Remove from heat and drizzle over semi-freddo cookies and cream.
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By nancy7carlson
MINNETONKA, MN
on March 29, 2011
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I originally saved this back in 2008! I kept looking at it and thinking it was maybe too strange but I was still intrigued. So, I finally tried it out on a dinner party of 8. Had a back up store bought dessert just in case. Ok... this is really good! Everyone loved it and its pretty as well not to mention easy. Notes: I used 4 oz ramekins that size is definitely enough. You will have gobs of the whipped cream left over. 2 cups of whipping cream will be generous and you will use more gingersnaps. The caramel I made earlier in the day and it became like hard candy. I recommend buying a very good caramel sauce and adding the kosher salt to it.The pomegranate molasses should not be skipped. It really adds a depth of flavor. People were trying to figure out what the slightly tart taste was. I was very pleasantly surprised how good, easy and pretty this was. It also looks like you spent a ton of time on it. I will be making this again for sure! I hope you will try it.
By cdblount1970_10...
Augusta, GA
on August 24, 2010
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This is a winner!
By ghardy_12537461
Costa Mesa, 43
on January 17, 2010
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The first time I made this I could not find pomegranate molasses. I changed up the recipe with chocolate wafers and used boysenberry jam thinned with agave syrup. I used chopped almonds on the very top...which ends up being on the bottom when you remove from ramekins/cups. I was not successful with the caramel sauce, but it overpowered my reinvented semi-freddo anyway.
Then I finally found pomegranate molasses at Mother's Market. It has such a unique flavor, sweet at first then tangy at the back of your mouth. I made the recipe with the ginger snaps this time, kept my almonds, and used the pomegranate molasses. It is amazing how the flavors come together. The salted caramel sauce works nicely here.
I did not find the pomegranate molasses in the regular section of the store. It was located in the imported foods section - Indo European. Well worth the hunt!!
Read all 17 reviews