Semi-freddo Cookies and Cream with Salted Caramel

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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.

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This is a winner!

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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!!

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Thanks, Suzanne, I will make my own molasses and try this recipe--it looks so good and will be a welcome change from the ordinary. As for saltiness, Tyler may have used unsalted butter. Also, Kosher salt is less 'salty' than regular ground salt because it has some air in it. That's why (I'm told chefs prefer it--it is easier to "control."

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Just great, I used regular Molasses, and 4 cups is too much, I used 3 cps and got five almost 6 deserts. Nice size rammikins also, if you use small ones you will have plenty. DO this , its great

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Pomegranate Molasses is not related to actual molasses; it's simply a syrup made from pomegranate juice. If you can't find it locally, there are numerous outlets that have it available on the net-- it's a common ingredient in mid-Eastern cooking. You can also find plenty of recipes that are extremely easy and fast to make it by entering (in quotes "pomegranate molasses." All you need is some 100% pure pomegranate juice, some sugar and some fresh lemon juice!

Molasses has a kind of heavy, earthy taste-- at least to me. With the pomegranate molasses, you have a light, flowery, *lovely* compliment to the dessert!

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Saw this yesterday - read the reviews and am dying to make this. What size ramekins are you all using? I need to buy some and am not sure if I need the small or large ones. Thanks for any help!

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My husband and I devoured this dessert. It was simple and although I couldn't find pomegranate molasses, I just used regular molasses, and it ended up being better than I thought it would be! Thanks!

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This dessert was so simple and easy to prepare and the presentation, while also very simple, is simply beautiful. One small problem was with the salted caramel sauce. I did not like the flavor of the caramel with the salt. I made it again with the salt deleted and it was fabulous. My guests ooohed and aaahed their entire way through it.

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I made this with the stiff peaks. It was difficult to get out of the ramekin. I should have added more powdered sugar because the cream was not sweet enough to off set the salty of the caramel. It was alright but it looked better when Tyler made it.