Ginger, Fig And Cranberry Semifreddo

Recipe Ingredients

2 3/4 cups	651ml	Heavy cream
8		Egg yolks
2/3 cup	131g / 4.6oz	Sugar
1/4 cup	23g / 0.8oz	Minced crystallized ginger
1/3 cup	48g / 1.7oz	Coarsely-chopped dried figs
1/3 cup	30g / 1.1oz	Coarsely-chopped dried cranberries
		(or 1/3 cup coarsely-chopped dried cherrie
2 tablespoons	30ml	Grated orange zest
		Garnish
		Mint sprigs
		Fresh blackberry puree
		Biscotti

Recipe Instructions

Beat the cream until stiff and set aside. In a separate bowl, beat the egg yolks until light. Gradually beat the sugar into the yolks and continue beating for several minutes until light and fluffy. Gently fold the egg and cream mixtures together. Fold in the ginger, figs, cranberries and zest.

Line a 2-quart terrine with plastic wrap and fill with the mixture. Cover the top with plastic wrap and freeze for at least 6 hours or overnight.

To serve, unmold the semifreddo, cut it into slices, and surround each serving with fresh blackberry puree, mint sprigs and a few biscotti.

This recipe yields one 2-quart terrine.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9656 broadcast 08-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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