Semi-Freddo Cookies And Cream With Salted Caramel
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Begin by whipping cream with confectioners' sugar until you get soft peaks
2
Add pomegranate molasses and stir 2 times gently to combine and just streak the pomegranate through the cream
3
Take a large plastic bag and using a wooden rolling pin, smash the gingersnaps into rough pieces
4
To assemble, take a ramekin and add a layer of gingersnaps first, followed by cream, gingersnaps and finally cream again
5
Use an off-set spatula or the back of a knife to flatten the tops
6
Set in the freezer for 45 to 60 minutes to freeze
7
Run a knife around the edges when set and invert onto a plate
8
Make the caramel sauce by adding sugar and water to a small saucepan and set over medium-high heat
9
Once the sugar has dissolved and the caramel reaches a dark amber stage, add butter and salt and swirl to combine
10
Remove from heat and drizzle over semi-freddo cookies and cream