Ginger, Fig, And Cranberry Semifreddo With Blackberry Sauce

Directions

1. Line 9- by 5- by 3-inch metal loaf pan with plastic wrap, extending over sides by 3 inches.
2. Whisk egg yolks, sugar and white wine in medium metal bowl to blend. Set bowl over saucepan of simmering water; whisk egg mix constantly till candy thermometer registers 160 degrees, about 5 min. Remove from over water. Using electric mixer, beat till cold and thick, about 5 min. Beat in orange peel.
3. Beat chilled whipping cream in large bowl till peaks form. Add in egg mix and gently fold together. Mix in minced figs, minced cranberries, and chopped ginger. Transfer mix to prepared pan. Cover with plastic wrap overhang; freeze overnight. (Can be made 3 days ahead. Keep frzn.)
4. Turn semifreddo out onto platter. Peel off plastic wrap. Let stand 5 min to soften slightly. Slice semifreddo. Place 1 slice of semifreddo on each plate. Drizzle Blackberry Sauce over each slice and serve.
5. This recipe yields 8 to 10 servings.
6. Comments: This is like a frzn mousse, that helps explain its name: semifreddo, or possibly "half-frzn." Start preparation a day ahead.