Ingredients Jump to Instructions ↓

  1. 2 3/4 cups 651ml Heavy cream

  2. 8 Egg yolks

  3. 2/3 cup 131g / 4.6oz Sugar

  4. 1/4 cup 23g / 0.8oz Minced crystallized ginger

  5. 1/3 cup 48g / 1.7oz Coarsely-chopped dried figs

  6. 1/3 cup 30g / 1.1oz Coarsely-chopped dried cranberries

  7. 1/3 cup coarsely-chopped dried cherrie

  8. 2 tablespoons 30ml Grated orange zest Garnish Mint sprigs Fresh blackberry puree Biscotti

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Beat the cream until stiff and set aside. In a separate bowl, beat the egg yolks until light. Gradually beat the sugar into the yolks and continue beating for several minutes until light and fluffy. Gently fold the egg and cream mixtures together. Fold in the ginger, figs, cranberries and zest. Line a 2-quart terrine with plastic wrap and fill with the mixture. Cover the top with plastic wrap and freeze for at least 6 hours or overnight. To serve, unmold the semifreddo, cut it into slices, and surround each serving with fresh blackberry puree, mint sprigs and a few biscotti. This recipe yields one 2-quart terrine.


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