PUMPKIN AND PECAN SEMIFREDDO WITH CARAMEL SAUCE
Categories Dairy Nut Dessert Freeze/Chill Thanksgiving Pecan Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For semifreddo:
- Line 9 1/4x5 1/4x3-inch 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 inches up sides of prepared loaf pan. Chill 10 minutes.
- Whisk pumpkin, honey, and spices in large bowl to blend. Set aside.
- Stir 1 cup sugar, 1/4 cup 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 minutes.
- 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 minutes.
- 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. (Can be made 3 days ahead. Keep frozen.)
- For caramel sauce:
- Stir sugar, 1/4 cup 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 with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Whisk in 1/2 cup cream, butter, and then crème fraîche (mixture will bubble). Stir in vanilla and salt. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm before serving.)
- Wipe sides of loaf pan with hot wet cloth. Invert semifreddo onto platter; remove plastic. Cut into 1-inch-thick slices and serve with warm caramel sauce and whipped cream.
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Hussein damn boy
h_b@hotmail.comThis recipe is a keeper! I've already made it twice and it's always a hit.
Nemphyss Khirys
nemphyss.khirys50@hotmail.co.ukI had some trouble getting the semifreddo to set, but it eventually turned out fine.
Asadali md
masadali@hotmail.comThis was a bit too sweet for my taste, but it was still good.
Aditto Anjon
a-a76@aol.comI'll try this soon!
vikiking ff
ff_vikiking48@yahoo.comDelicious!
Unika Brantley
brantley_unika34@gmail.comThis is the best pumpkin dessert I've ever had. I will definitely be making this again and again.
Saidi Shafic
s_s25@yahoo.comI'm not a big fan of pumpkin, but I loved this semifreddo. The caramel sauce really balances out the flavor.
Iceman1800
iceman180022@yahoo.comThis is a really easy recipe to follow. I made it with my kids and they had a blast helping me.
Ibrahim Saifi
i82@hotmail.co.ukI love the combination of pumpkin and pecan in this semifreddo. It's the perfect fall dessert.
Nkele Pilane
n@yahoo.comThis was my first time making semifreddo and it turned out great! I followed the recipe exactly and it came out perfectly. I will definitely be making this again.
Jonelle Graham-Reid
jonelle94@aol.comI made this for a party and it was a huge success. Everyone raved about how delicious it was. The only thing I would change is that I would use a little less sugar in the caramel sauce.
Gaurav Tharu
t.g@yahoo.comThis pumpkin and pecan semifreddo was a hit at our Thanksgiving dinner! Everyone loved the creamy texture and the combination of flavors. The caramel sauce was the perfect finishing touch.