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https://www.lifestylefood.com.au/recipes/478/ginger-semifreddo-with-saffron-poached-pears-between-gingersnap-biscuits

LifestyleFOOD.com.au

Ginger Semifreddo with Saffron Poached Pears Between Gingersnap Biscuits

Ingredients

  • Pears

  • 2 ripe firm Pear

  • 500 ml Water

  • 250 g Sugar

  • 1 g Saffron

  • Semifreddo

  • 120 ml Milk

  • 250 g Sugar

  • 8 egg yolks

  • 1 L Cream lightly whipped

  • 375 g glace Ginger in syrup chopped

  • Gingersnap Biscuit

  • 250 g caster sugar

  • 1 teaspoon Plain Flour

  • 1 teaspoon Baking powder

  • ground Ginger

  • 4 egg whites

  • 125 g Butter melted

Method

  • 1.

    Peel, halve and core pears.

  • 2.

    Place in saucepan with water and sugar.

  • 3.

    Add saffron. Simmer gently for 15-20 minutes.

  • 4.

    To prepare semifreddo, simmer milk and sugar in saucepan till sugar melts.

  • 5.

    Beat yolks, pour syrup over yolks, beat until cold and white in colour.

  • 6.

    Add 500ml of whipped cream, fold through gently.

  • 7.

    Add a little glace ginger syrup and half amount of chopped ginger.

  • 8.

    Line a tuppleware container with silicone paper.

  • 9.

    Pour in mixture, scatter remaining chopped ginger over top.

  • 10.

    Put in freezer until firm but not rock hard.

  • 11.

    Remove pears from saucepan, put in fridge until cool.

  • 12.

    Mix sugar, flour, powdered ginger, 4 egg whites, add cold melted butter at the end.

  • 13.

    Dollop a teaspoon of mixture onto silicone sheet and encourage into an even, flat circle.

  • 14.

    Put in oven for 6-7 minutes at 200 celcius.

  • 15.

    Cut semifreddo into slices.

  • 16.

    Place biscuit on centre of plate, place semifreddo slice on top, layer with pear then a semifreddo slice, drizzle reserved ginger syrup on top and around and finish with biscuit on top.

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