Pumpkin and Pecan Semifreddo with Caramel Sauce

Pumpkin and Pecan Semifreddo with Caramel Sauce
Photo by www.epicurious.com

Ingredients

  • 2 tablespoons golden brown sugar
  • ¾ cup canned pure pumpkin
  • ½ cup English toffee bits
  • ¼ cup water
  • ¼ cup water
  • 1 ½ tablespoons light corn syrup
  • 1 cup gingersnap cookie crumbs
  • + 18 more ingredients
    • 1 teaspoon vanilla extract
    • ½ cup whipping cream
    • 3 tablespoons unsalted butter
    • 1/8 teaspoon ground cloves
    • ½ cup pecans
    • 2 tablespoons light corn syrup
    • 1 cup sugar
    • 1/8 teaspoon ground cardamom
    • Whipped cream
    • 1/8 teaspoon salt
    • 4 large egg whites
    • 1 cup sugar
    • ¼ cup crème fraîche or sour cream
    • ¼ cup unsalted butter
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • 1 tablespoon honey

Line 9 1/4x5 1/4x3-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. Wh...

View full recipe at Epicurious

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