Ginger Semifreddo
There’s nothing like Italy and a fresh semifreddo: a sweet egg custard you can flavor in countless ways—here, with bright, spicy ginger. Based on your original page; typos and units clarified. :contentReference[oaicite:0]{index=0}
Ingredients
- 1/2 cup (100 g) superfine/baker’s sugar
- 1/2 cup cold water (for the syrup)
- 4 large egg yolks
- 1 1/2 cups cold heavy cream
- 2/3 cup drained preserved (stem) ginger, finely chopped
- 1/8 tsp fine sea salt
- To serve (optional): candied ginger or fresh tangerine segments
Your original called for “1 1/2 heavy cream”—interpreted here as 1 1/2 cups heavy cream, consistent with classic semifreddo ratios. :contentReference[oaicite:1]{index=1}
Method
- Make a soft-ball syrup: Combine sugar + water, dissolve, then boil without stirring to 238°F (114°C), about 4–5 minutes.
- Cook the yolks (sabayon): Whisk yolks until foamy. Set over gently simmering water; slowly stream in hot syrup while whisking constantly. Continue whisking over the steam until thick, pale, and ribboning (3–5 min). Remove from heat; whisk 1–2 minutes off heat to start cooling.
- Whip the cream: Beat to soft peaks.
- Fold & flavor: When the yolk base is cool-lukewarm, fold in whipped cream, chopped preserved ginger, and salt until no streaks remain.
- Freeze: Transfer to a loaf pan or freezer-safe bowl, cover, and freeze 1 hour. Stir to redistribute ginger; re-cover and freeze 6 hours or until firm.
- Serve: Slice or scoop; garnish with candied ginger or tangerine segments.
Notes & Tips
- Preserved (stem) ginger: Use the pieces packed in syrup; drain well before chopping.
- Texture: Soft peaks in the cream keep it airy; over-whipping can make it grainy once frozen.
- Food safety: The hot syrup and gentle heat of the bain-marie cook the yolks as they thicken.
Nutrition (estimates)
Calculated for one full batch using: 1/2 cup sugar (100 g), 4 egg yolks, 1 1/2 cups heavy cream, 2/3 cup drained preserved ginger, 1/8 tsp salt. Garnishes not included. Yields assume 8 servings. Brands vary.
| Portion | Calories | Protein | Carbs | Total Fat | Sat Fat | Fiber | Cholesterol |
|---|---|---|---|---|---|---|---|
| Whole batch | ~2,100 kcal | ~21 g | ~170 g | ~150 g | ~85 g | ~6 g | ~740 mg |
| Per serving (1/8) | ~260 kcal | ~2.6 g | ~21 g | ~19 g | ~10–11 g | ~0.7 g | ~90–95 mg |
Numbers are rounded guidance; preserved-ginger brands vary in sugar content. For lower sweetness, reduce sugar to 1/3 cup and/or use less ginger syrup.