Semi-freddo Cookies and Cream with Salted Caramel

1. 1

   Begin by whipping cream with confectioners' sugar until you get soft peaks.

2. 2

   Add pomegranate molasses and stir 2 times gently to combine and just streak the pomegranate through the cream.

3. 3

   Take a large plastic bag and using a wooden rolling pin, smash the gingersnaps into rough pieces.

4. 4

   To assemble, take a ramekin and add a layer of gingersnaps first, followed by cream, gingersnaps and finally cream again.

5. 5

   Use an off-set spatula or the back of a knife to flatten the tops.

6. 6

   Set in the freezer for 45 to 60 minutes to freeze.

7. 7

   Run a knife around the edges when set and invert onto a plate.

8. 8

   Make the caramel sauce by adding sugar and water to a small saucepan and set over medium-high heat.

9. 9

   Once the sugar has dissolved and the caramel reaches a dark amber stage, add butter and salt and swirl to combine.

10. 10

    Remove from heat and drizzle over semi-freddo cookies and cream.

* Per serving · 4 servings · Values may vary.