Ginger, Fig, And Cranberry Semifreddo With Blackberry Sauce

Recipe Ingredients

8		Egg yolks (large)
2/3 cup	131g / 4.6oz	Sugar
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Grated orange peel
2 3/4 cups	651ml	Chilled whipping cream
1/3 cup	48g / 1.7oz	Dried Calimyrna figs - finely chopped
1/3 cup	30g / 1.1oz	Dried cranberries - finely chopped
1/4 cup	23g / 0.8oz	Minced crystallized ginger
		Blackberry Sauce - (see recipe)

Recipe Instructions

Line 9- by 5- by 3-inch metal loaf pan with plastic wrap, extending over sides by 3 inches.

Whisk egg yolks, sugar and white wine in medium metal bowl to blend. Set bowl over saucepan of simmering water; whisk egg mixture constantly until candy thermometer registers 160 degrees, about 5 minutes. Remove from over water. Using electric mixer, beat until cool and thick, about 5 minutes. Beat in orange peel.

Beat chilled whipping cream in large bowl until peaks form. Add egg mixture and gently fold together. Fold in chopped figs, chopped cranberries, and minced ginger. Transfer mixture to prepared pan. Cover with plastic wrap overhang; freeze overnight. (Can be made 3 days ahead. Keep frozen.)

Turn semifreddo out onto platter. Peel off plastic wrap. Let stand 5 minutes to soften slightly. Slice semifreddo. Place 1 slice of semifreddo on each plate. Drizzle Blackberry Sauce over each slice and serve.

This recipe yields 8 to 10 servings.

Source:
Bon Appetit, March 2001

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