Ginger, Fig and Cranberry Semifreddo with Blackberry Sauce

Categories: frozen dessert

Ingredients

• 8 large eggs
• 2/3 cup sugar
• 1/2 cup dry white wine
• 2 Tbsp. grated orange peel
• 2 3/4 cups chilled whipping cream
• 1/3 cup dried Calimyrna figs, finely chopped
• 1/3dried cranberries, finely chopped
• 1/4 cup minced crystalized ginger
• Blackberry Sauce
• 1 16 oz. bag frozen unsweetened blackberries, thawed
• 3/4 cup sugar
• 2 Tbsp. fresh lemon juice
• 1 to 2 Tbsp. brandy (optional)

Directions

1. Line 9×5×3-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.
2. Beat chilled whipping cream I 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 over hang; freeze overnight.
3. Turn semifreddo out onto platter. Peel off plastic wrap. Let stand 5 minutes to soften slightly. Slice semifreddo . Place 1 slice on each plate. Drizzle Blackberry Sauce over each slice and serve.

4. Blackberry Sauce:

5. Puree all ingredients in processor. Strain into medium bowl, pressing on solids to extract as much liquid as possible. Cover and refrigerate until cold.

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