A simple, make-ahead dessert. It’s a cross between frozen pumpkin mousse and cheesecake. A cool ending to a warm meal. Each component of this recipe can be made in the space of 5 minutes and a Vitamix Blender.
- 1 c. heavy cream
- 1 (16 oz.) container of whole milk ricotta
- 1/2 c. pureed pumpkin (canned or steamed)
- 1/2 c. mascarpone
- 1/2 c. pure maple syrup
- 1 1/2 tsp. pure vanilla extract
- 1/2 tsp. cinnamon
- 1/4 tsp. grated nutmeg
- dash of cloves
- 1/8 tsp. kosher salt
Graham Cracker Crumble:
- 4 graham crackers*
- 1 1/2 tbsp. salted butter, melted
- sprinkle of pepita seeds
- dash of cloves
Make the semifreddo at least 4 hours before serving and up to 2 weeks. Line the width of a 9 x 5-inch loaf pan with parchment paper. Set aside.
In a high-powered blender, add the cream, and slowly turn up the speed to medium until stiff peaks form. (Alternatively, using a stand mixer with the whisk attachment, beat the heavy cream on high until stiff peaks form.) Remove cream and place in a mixing bowl. Meanwhile, place all the remaining semifreddo ingredients in the blender basin (don’t worry about cleaning it), and process just until incorporated, no longer.
Pour the pumpkin mixture into the whipped cream in four increments, folding vigorously to incorporate with a spatula. Mixture will be lush and fluffy. Pour into prepared loaf pan and smooth top. Cover with plastic wrap, and freeze at least 4 hours or until set.
Make the graham cracker crumble. In a small saucepan, melt the butter. Meanwhile, add graham crackers into the Vitamix and blend into a coarse meal. Stir the graham cracker meal into the melted butter until combined. Store in an airtight container for up to 1 week.
To serve, remove semifreddo from freezer, and let stand at room temperature for at least 20 minutes. Discard top piece of plastic wrap and the parchment paper up to release. Invert semifreddo onto a cutting board. Cut into 1-inch slices, as you’d cut bread, running the knife under hot water between cuts to warm. Slices will be pretty frozen still. Allow to sit for another 10 minutes before serving. Top with the graham cracker crumbles, a tiny pinch of cloves, and a sprinkle of pepita seeds for added crunch.
To store, remove semifreddo from pan, keeping the parchment lining intact. Place in a freezer bag, removing as much air as possible before sealing, for up to 2 weeks.
*Instead of graham crackers, try swapping in chocolate wafer cookies.