Semi-freddo Cookies and Cream with Salted Caramel

By á-4084

The recipe below is as written originally. I reduced the whipped cream to 2 cups for 4 servings. Also, I drizzled some of the syrup over the cookies layers for some additional sweetness. I made the day before and removed from freezer 1/2 hr. before serving.

Ingredients

• Caramel Suace:
• 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
• 3 Tbls heavy cream

Preparation

Step 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.

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.

Make the caramel sauce by adding sugar and water to a small saucepan and set over medium-high heat. Stir with whisk until it starts to boil. Once the sugar has dissolved and the caramel reaches a dark amber stage, add the heavy cream one tbls at a time then the butter and salt and swirl to combine. Remove from heat and drizzle over semi-freddo cookies and cream.

Pomegranate Syrup or Molasses
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.