pumpkin_and_pecan_semifreddo
Differences
This shows you the differences between two versions of the page.
| Next revision | Previous revision | ||
|
pumpkin_and_pecan_semifreddo [2021/11/17 01:43] jforbes created |
pumpkin_and_pecan_semifreddo [2021/12/01 20:38] (current) |
||
|---|---|---|---|
| Line 1: | Line 1: | ||
| + | ====== Pumpkin and Pecan Semifreddo ====== | ||
| - | + | Makes 8 Servings\\ | |
| - | Makes 8 Servings | + | Can be made 3 days ahead. Keep frozen.\\ |
| ===== Ingredients ===== | ===== Ingredients ===== | ||
| - | SEMIFREDDO | + | * 1 cup gingersnap cookie crumbs |
| - | 1 cup gingersnap cookie crumbs | + | |
| - | 2 tablespoons (packed) golden brown sugar | + | |
| - | 3 tablespoons unsalted butter, melted | + | |
| - | 3/4 cup canned pure pumpkin | + | |
| - | 1 tablespoon honey | + | |
| - | 1/2 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 | + | |
| - | 1/4 cup water | + | |
| - | 1 1/2 tablespoons light corn syrup | + | |
| - | 4 large egg whites | + | |
| - | 1/2 cup pecans, toasted, coarsely chopped | + | |
| - | 1/2 cup English toffee bits | + | |
| + | ===== Procedure ===== | ||
| + | ==== Crust ==== | ||
| + | |||
| + | - 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. | ||
| + | |||
| + | ==== Semifreddo ==== | ||
| + | |||
| + | - 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. | ||
pumpkin_and_pecan_semifreddo.1637131428.txt.gz · Last modified: 2021/12/01 20:38 (external edit)