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Pumpkin and Pecan Semifreddo with Caramel Sauce Recipe

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This recipe for Pumpkin and Pecan Semifreddo with Caramel Sauce, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bon Appetit
Added: Tuesday, May 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Semifreddo:
1 c. gingersnap cookie crumbs
2 tbsp. brown sugar
3 tbsp. unsalted butter, melted
3/4 c. canned pumpkin
1 tbsp. honey
1/2 tsp. ground ginger
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground cardamom
1/8 tsp. ground nutmeg
1 c. sugar
1/4 c. water
1 1/2 tbsp. light corn syrup
4 large egg whites
1/2 c. pecans, toasted, coarsely chopped
1/2 c. English toffee bits
Caramel sauce:
1 c. sugar
1/4 c. water
2 tbsp. light corn syrup
1/2 c. whipping cream
1/4 c. unsalted butter, cut into pieces
1/4 c. creme fraiche or sour cream
1 tsp. vanilla
1/8 tsp. salt
Whipping cream

Directions:
Directions:
For semifreddo: Line metal loaf pan with plastic wrap. Blend gingersnap crumbs and brown sugar in processor until combined. With machine running, slowly add butter; process until moist crumbs form. Press crumb mixture onto bottom and 2 in. up sides of prepared loaf pan. Chill 10 min.
Whisk pumpkin, honey, and spices in large bowl to blend. Set aside.
Stir 1 c. sugar, 1/4 c. water and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 248 F, about 10 min.
Meanwhile, using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in hot sugar syrup; beat until mixture is cool, about 7 min.
Fold 1/3 of egg white mixture into pumpkin-spice mixture to lighten. Fold in remaining egg white mixture. Fold in pecans and toffee bits. Spoon mixture into prepared crust; Cover with plastic wrap and freeze until frozen, about 8 hours.
For caramel sauce: Stir sugar, 1/4 c. water and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan, about 8 min. Remove from heat. Whisk in 1/2 c. cream, butter and then creme fraiche (mixture will bubble). Stir in vanilla and salt.
Wipe sides of loaf pan with hot wet cloth. Invert semifreddo onto platter; remove plastic. Cut into 1 in. thick slices and serve with warm caramel sauce and whipped cream.

 

 

 

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