Pumpkin And Pecan Semifreddo With Caramel Sauce

Recipe Ingredients

		Semifreddo
1 cup	146g / 5.1oz	Gingersnap cookie crumbs
2 tablespoons	30ml	Golden brown sugar - (packed)
3 tablespoons	45ml	Unsalted butter - melted
3/4 cup	177ml	Canned pure pumpkin
1 tablespoon	15ml	Honey
1/2 teaspoon	2.5ml	Ground ginger
1/8 teaspoon	0.6ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground cloves
1/8 teaspoon	0.6ml	Ground cardamom
1/8 teaspoon	0.6ml	Ground nutmeg
1 cup	198g / 7oz	Sugar
1/4 cup	59ml	Water
1 1/2 tablespoons	22ml	Light corn syrup
4 tablespoons	60ml	Egg whites (large)
1/2 cup	118ml	Pecans - toasted, and
		Coarsely chopped
1/2 cup	118ml	English toffee bits
		Caramel Sauce
1 cup	198g / 7oz	Sugar
1/4 cup	59ml	Water
2 tablespoons	30ml	Light corn syrup
1/2 cup	118ml	Whipping cream
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - cut into pieces
1/4 cup	59ml	Crème fraîche or sour cream
1 teaspoon	5ml	Vanilla extract
1/8 teaspoon	0.6ml	Salt
		Whipped cream - for serving

Recipe Instructions

For Semifreddo: Line 9 1/4- by 5 1/4- by 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.

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 degrees, 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.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2002

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