ut class="jpibfi" type="hidden">
- Prep Time: 30m
- Cook Time: 6h
- Total Time: 6h 30m
- Serves: 12
- Yield: 1 loaf of semifreddo
- 4 eggs, separated
- 1/2 cup granulated sugar
- 1 cup cold heavy cream
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 vanilla bean, seeds scooped out
- 1/2 cup Greek yogurt (I prefer 2%)
- 1/2 cup pumpkin puree
- 250 grams graham cracker crumbs
- 30 grams molasses
- 6 tablespoons butter, melted
- Line a loaf pan with parchment paper or plastic wrap and keep in the freezer until ready to use. I prefer parchment as it makes the final product look cleaner.
- Whip the cream until stiff peaks form. Transfer to a large bowl, and keep in the fridge until ready to use.
- Whip the yolks and sugar on high until pale and tripled in volume, around 5-7 minutes. Add in the spices and vanilla been seeds. Reduce speed to medium and add yogurt and pumpkin until well blended. Transfer to a bowl and refrigerate until ready to use.
- In a dry, clean bowl, beat egg whites until stiff and glossy, about 5 minutes.
- Fold the egg yolk mixture into the heavy cream. Then add the egg whites and fold until well combined and there are no streaks of anything left.
- Pour into the prepared, lined pan and freeze until solid.
- In the meantime, mix together the graham cracker crumbs, molasses, and butter with a whisk, smashing it around so everything is distributed evenly. Store in a mason jar in the freezer.
- When ready to serve, invert the semifreddo onto a long platter, and remove the parchment paper or plastic wrap. Cut into slices, and serve with graham cracker streusel and fresh fruit (I used figs, cuz fall).