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SEMIFREDDO - Pumpkin Semifreddo with Hazelnuts
Nb persons: 8
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| Semifreddo refers to partially frozen. Made with egg whites and without cream, this frozen dessert is unusually light, yet creamy. It's molded in a loaf pan and cut into slices. Drizzle it with caramel sauce for a melt-in-your-mouth dessert. David Brawley, pastry chef and instructor, Art Institute of Dallas Ingredients | |
| ¾ cup | canned pumpkin |
| 1 tablespoon | honey |
| ½ teaspoon | ground ginger |
| 1/8 teaspoon | ground cinnamon |
| 1/8 teaspoon | ground cloves |
| 1/8 teaspoon | ground cardamom |
| 1/8 teaspoon | ground nutmeg |
| 1 cup | sugar |
| ¼ cup | water |
| 1 ½ tablespoons | light corn syrup |
| 4 large | egg whites |
1 cup hazelnuts, blanched or roasted to remove skins (or substitute raw pistachios with skins) (divided use)
Bottled caramel sauce (optional)
Gingersnap cookies (optional)
Directions
Line a 9 ¼ x 5 ½ x 3-inch loaf pan with a sheet of plastic wrap long enough to hang completely over the sides of the pan.
Whisk pumpkin, honey and spices in bowl to blend. Set aside.
Stir sugar, 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 240 F. Immediately remove from heat.
While sugar syrup cooks, slowly beat egg whites in an electric mixer with a whip attachment until soft peaks form (do not beat egg whites in advance or they will not mix well with the other ingredients). As soon as the sugar syrup mixture is ready, turn mixer to high speed; gradually stream in finished hot syrup, beating until mixture is cool and glossy, about 5-7 minutes. Work quickly, because if the sugar syrup sits, it will be too sticky to pour.
Fold 1/3 of egg white mixture into pumpkin-spice mixture to lighten. Gently fold in remaining egg white mixture, being careful not to deflate the egg white mixture; do not over-mix. Fold in ½ cup nuts. Spoon mixture into prepared pan. Cover with plastic wrap and freeze overnight, or until firm.
To serve, remove semifreddo from the pan. Remove the plastic wrap and slice with a knife dipped in warm water. Sprinkle with remaining nuts. If desired, serve with caramel sauce and gingersnap cookies. Makes 6 to 8 servings.
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