Ginger Semifreddo
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- 1large egg
- 4large egg yolks
- Scant ½ cup acacia, orange blossom or other honey
- 2tablespoons finely grated fresh ginger
- 1⅓cups heavy cream
- 2 to 3nuggets preserved ginger in syrup (available at specialty food markets), finely diced
Preparation
- Step 1
Line an 8½-by-4½-inch loaf pan with plastic wrap, leaving enough overhang to fold over top. Bring an inch or two of water to a simmer in a medium saucepan. In a heatproof mixing bowl that will fit on saucepan, combine egg, egg yolks, honey and ginger. Place bowl over simmering water, and whisk mixture until pale and thick; do not allow to overheat, or mixture will curdle. Remove from heat and set aside.
- Step 2
Using an electric mixer, or by hand, whisk cream just until stiff peaks form. Fold egg mixture into cream, and pour into loaf pan. Fold plastic so it covers top of pan, and place in freezer until solid, at least 3 hours.
- Step 3
To serve, remove semifreddo from pan and plastic wrap, place on a chilled platter, and scatter about half the diced ginger over top. Working quickly (semifreddo will melt more quickly than ice cream), slice and serve, scattering each plate with more ginger cubes.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
krelco
This has just gone into the freezer. I hope it's good. I did have some trouble with the instructions, in case anyone can clarify. I wasn't sure how long to cook the egg mixture ... I was whisking it over a simmering pot for a long time. It did not thicken much. .... and I feel like the egg mixture should have been totally cooled before adding it to the whipped cream. I put mine in the freezer for a bit, but when I added it to the whipped cream, the volume of the cream shrank. ...
Lise
Wish this recipe said how long you're supposed to cook the egg mixture. It's thicker and paler than when I started (but not a LOT thicker which is odd considering how many eggs are in it) but I've been cooking it for about half an hour and now I"m afraid it's going to curdle if I keep cooking. Seems like it probably should be thicker and paler but I'm going to forge ahead and mix it with the whipped cream.
krelco
This has just gone into the freezer. I hope it's good. I did have some trouble with the instructions, in case anyone can clarify. I wasn't sure how long to cook the egg mixture ... I was whisking it over a simmering pot for a long time. It did not thicken much. .... and I feel like the egg mixture should have been totally cooled before adding it to the whipped cream. I put mine in the freezer for a bit, but when I added it to the whipped cream, the volume of the cream shrank. ...
Bob
I know you entered this comment 1 year ago but do you remember how it turned out and would you make it again?
jessica
This was a hit! Didn’t have access to preserved ginger, so subbed chocolate crumbles as a topping. It tasted like it was meant to be.
Private notes are only visible to you.
Advertisement
