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Toasted Sesame Semifreddo

with Mini Ginger Molasses Cookies


A semifreddo is an Italian, rich gelato-like dessert that is frozen overnight in a loaf pan, sliced and presented like the best ice cream cake you’ve ever had! This recipe is a fun fall dessert inspired by Gina DePalma’s cookbook, Dolce Italiano. The late fruit harvest of figs plays well with the toasted sesame flavors in the semifreddo. To top it off, enjoy with our new Mini Ginger Molasses Cookies!

Leslie

Ingredients  

  • Serves 6
  • 1/4 cup sesame seeds
  • 1-1/2 cups heavy cream
  • 4 eggs yolks
  • 1/2 cup tahini
  • Pinch of salt
  • 6 tablespoons sugar, divided
  • 3 tablespoons honey
  • 2 tablespoons water
  • 1-1/2 teaspoons vanilla extract
  • 5 ripe figs, thinly sliced
  • 1/2 teaspoon fresh ginger, finely diced
  • 1 tablespoon amaretto, port or brandy
  • 1 package of Macrina’s Mini Ginger Molasses Cookies



Directions  

Preheat oven to 350°F and line a rimmed baking sheet with parchment paper

Place the sesame seeds on the prepared baking sheet and toast in the oven until golden brown, approximately 15 minutes. Let cool and set aside.

Line a 9” x 5” loaf pan with plastic wrap extending 5” on each end to cover the top after it is filled.

In the bowl of a stand mixer fitted with a whip attachment, whip the heavy cream to medium stiff peaks. Transfer to another bowl and refrigerate until needed.

Add the egg yolks, tahini and salt to the bowl of the stand mixer. Using the whisk attachment, mix for 3-5 minutes.

Add 5 tablespoons of sugar, the honey and water to a shallow saucepan. Mix well and bring to a boil for 1 minute.

With the mixer on low, slowly add the hot sugar mixture, aiming to directly hit the egg mixture (as opposed to the whisk or sides of the bowl). When all the sugar is incorporated, increase speed to high and mix for 2 minutes to aerate and cool. Add the toasted sesame seeds and vanilla extract.

Remove from mixer and gently fold in the whipped cream. When well incorporated, spoon into the lined loaf pan. Cover top of container with the extended plastic wrap to seal the semifreddo. Freeze for 6-8 hours.

Place figs in a medium bowl and add 1 tablespoon sugar, the ginger and amaretto. Toss gently and let steep for at least 2 hours at room temperature.

Unwrap semifreddo and cut into 6 slices. Transfer each slice to a chilled plate, spoon on the spiced figs and serve with a Mini Ginger Molasses Cookie. Enjoy!


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