ginger semifreddo

[Guest guest]

This ice-cream recipe is from Nigella Lawson, and was

originally published in the New York Times.

 

Sorry it's not in Mastercook format :-( but it's sooo

delicious that i just had to post it:

 

ginger semifreddo (Nigella Lawson)

 

1 large egg

4 large egg yolks

Scant 1/2 cup acacia, orange blossom or other honey

2 tablespoons finely grated fresh ginger

1 1/3 cups heavy cream

2 to 3 nuggets preserved ginger in syrup (available at

specialty food markets), finely diced.

 

1. Line an 8 1/2-by-4 1/2-inch loaf pan with plastic

wrap, leaving enough overhang to fold over top. Bring

an inch or two of water to a simmer in a medium

saucepan. In a heatproof mixing bowl that will fit on

saucepan, combine egg, egg yolks, honey and ginger.

Place bowl over simmering water, and whisk mixture

until pale and thick; do not allow to overheat, or

mixture will curdle. Remove from heat and set aside.

 

2. Using an electric mixer, or by hand, whisk cream

just until stiff peaks form. Fold egg mixture into

cream, and pour into loaf pan. Fold plastic so it

covers top of pan, and place in freezer until solid,

at least 3 hours.

 

3. To serve, remove semifreddo from pan and plastic

wrap, place on a chilled platter, and scatter about

half the diced ginger over top. Working quickly

(semifreddo will melt more quickly than ice cream),

slice and serve, scattering each plate with more

ginger cubes.

 

Yield: 6 servings

 

This soft-set ice cream provides necessary cool, the

ginger resonates with taste-bud-tingling warmth. The

coup de grâce comes in the form of chopped preserved

ginger sprinkled on top. This is ecstatically good.

 

Enjoy :-)

Vanessa

 

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