Semi-freddo Cookies and Cream with Salted Caramel

Name: Semi-freddo Cookies and Cream with Salted Caramel
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 sticks butter; 59 milliliters confectioners sugar; 15 gingersnap cookies; 946 milliliters heavy cream; 2 teaspoons kosher salt; 2 Tbsps pomegranate molasses; 237 milliliters sugar; 59 milliliters water

Semi-freddo Cookies and Cream with Salted Caramel might be just the dessert you are searching for. One portion of this dish contains roughly 6g of protein, 102g of fat, and a total of 1281 calories. This recipe serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. A mixture of butter, heavy cream, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Begin by whipping cream with confectioners' sugar until you get soft peaks.

Ingredients you will need

Powdered Sugar

Whipping Cream

Add pomegranate molasses and stir 2 times gently to combine and just streak the pomegranate through the cream.

Ingredients you will need

Pomegranate Molasses

Pomegranate

Cream

Take a large plastic bag and using a wooden rolling pin, smash the gingersnaps into rough pieces. To assemble, take a ramekin and add a layer of gingersnaps first, followed by cream, gingersnaps and finally cream again. Use an off-set spatula or the back of a knife to flatten the tops. Set in the freezer for 45 to 60 minutes to freeze. Run a knife around the edges when set and invert onto a plate.

Ingredients you will need

Gingersnap Cookies

Cream

Equipment you will use

Ziploc Bags

Rolling Pin

Ramekin

Spatula

Knife

Make the caramel sauce by adding sugar and water to a small saucepan and set over medium-high heat. Once the sugar has dissolved and the caramel reaches a dark amber stage, add butter and salt and swirl to combine.

Ingredients you will need

Caramel Sauce