Cooking Index - Cooking Recipes & IdeasGinger, Fig And Cranberry Semifreddo Recipe - Cooking Index

Ginger, Fig And Cranberry Semifreddo

Courses: Dessert
Serves: 1 people

Recipe Ingredients

2 3/4 cups 651mlHeavy cream
8   Egg yolks
2/3 cup 131g / 4.6ozSugar
1/4 cup 23g / 0.8ozMinced crystallized ginger
1/3 cup 48g / 1.7ozCoarsely-chopped dried figs
1/3 cup 30g / 1.1ozCoarsely-chopped dried cranberries
  (or 1/3 cup coarsely-chopped dried cherrie
2 tablespoons 30mlGrated orange zest
  Mint sprigs
  Fresh blackberry puree

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.

COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9656 broadcast 08-06-1996) - Downloaded from their Web-Site -


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