Semi-freddo Cookies and Cream with Salted Caramel (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 cups heavy cream |
1/4 cup confectioners' sugar |
2 tablespoons pomegranate molasses |
15 gingersnap cookies |
1 cup sugar |
1/4 cup water |
1/2 stick butter |
2 teaspoons kosher salt |
Directions:
1. 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.
2. 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.
3. 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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