Fig and Cranberry Semifreddo with Blackberry Sauce
- Total Time: 6 hours
- Yield: 8 servings 1x
Description
The classic frozen Italian dessert gets a seasonal-infusion with winter fruits like figs and cranberries.
Ingredients
- 8 large egg yolks
- 2/3 cup (130 g) granulated sugar
- 1/2 cup (120 ml) dry white wine
- 2 tbsp grated orange peel
- 2 3/4 cups (660 ml) chilled whipping (heavy) cream
- 1/3 cup (50 g) dried Calimyrna figs, finely chopped
- 1/3 cup (50 g) dried cranberries, finely chopped
- 1/4 cup (40 g) minced crystallized ginger
Blackberry Sauce
- 1 16-oz (450 g) bag frozen unsweetened blackberries, thawed
- 3/4 cup (150 g) sugar
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) blackberry brandy (optional)
Instructions
- Line a 9x5x3-inch metal loaf pan with plastic wrap, extending the wrap over the sides by 3 inches. Whisk egg yolks, sugar and white wine in a metal bowl to blend. ( I use the electric mixer bowl.) Set the bowl over a saucepan of simmering water; whisk egg mixture constantly until a candy thermometer registers 160°F, about 5 minutes. Remove bowl. Using an electric mixer, beat the mixture until cool and thick, about 5 minutes. Beat in orange peel.
- Beat chilled whipping cream in a separate bowl until peaks form. Add egg mixture and gently fold together. Fold in chopped figs, chopped cranberries and minced ginger. Transfer mixture to the prepared loaf pan. Cover with the plastic wrap overhang; freeze overnight. (Can be made 3 days ahead. Keep frozen.)
To make Blackberry Sauce:
- Puree all ingredients in processor. Strain into a medium bowl, pressing on solids to extract as much liquid as possible. Discard solids and cover and refrigerate liquid until cold. (Can be made 2 days ahead. Keep refrigerated.)
To serve:
- Turn semifreddo out onto platter. Peel off plastic wrap. Let stand 5 minutes to soften slightly. Slice semifreddo. Place slices on serving plates and drizzle Blackberry Sauce over each slice and serve.
- Prep Time: 6 hours
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
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Frequently Asked Questions
Why does this recipe require a candy thermometer, and can I skip it?
The egg yolk and white wine mixture must be whisked over simmering water until a candy thermometer reads 160°F — this pasteurizes the raw egg yolks safely. Skipping the thermometer risks under-heating, which leaves the eggs raw; over-heating will scramble them. A quick-read thermometer works equally well.
How far in advance can I make the semifreddo and the blackberry sauce?
The recipe specifies that the semifreddo can be made up to 3 days ahead — just keep it frozen. The blackberry sauce can be made up to 2 days ahead and kept refrigerated. Both components are designed for advance preparation, making this ideal for dinner parties.
Is the blackberry brandy in the sauce essential?
No — the recipe marks it as optional. The sauce base of 16 oz (450 g) frozen blackberries, ¾ cup (150 g) sugar, and 2 tbsp lemon juice stands on its own. The brandy deepens the berry flavor if you have it, but the sauce works well without it. 
