pumpkin_and_pecan_semifreddo
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Table of Contents
Makes 8 Servings
Can be made 3 days ahead. Keep frozen.
Ingredients
- 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 1/4×5 1/4×3-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.1637131877.txt.gz · Last modified: (external edit)