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Semi-freddo cookies and cream with salted caramel

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium
960ml double cream
30g icing sugar
2 tbsp pomegranate molasses
15 gingersnap cookies
For salted caramel sauce
200g sugar
60ml water
60g butter
2 tsp salt
1) Begin by whipping cream with icing 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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