Dessert: Salted-Caramel Semifreddo with Hot Fudge

Recipe by Adeena Sussman A combination of whipped cream and ice cream gives semifreddos a frozen mousselike silkiness. The rich chocolate sauce is just the icing on the sundae.

Ingredients

1/2 cup heavy whipping cream
3 egg whites
6 tablespoons sugar, divided
3 tablespoons caramel sauce
1/4 teaspoon salt
5 tablespoons half-and-half
2 ounces dark chocolate
2 teaspoons light corn syrup

Instructions

In a bowl, beat whipping cream until soft peaks form, 2 to 3 minutes. In a second bowl, beat egg whites, adding sugar 1 tablespoon at a time, until fluffy and glossy, 3 to 4 minutes. In a microwave-safe bowl, stir together caramel sauce and salt; nuke until warm, 15 to 30 seconds. Gently fold whipped cream and caramel sauce into egg-white mixture; cover and freeze until solid, 4 to 6 hours. In a small saucepan over low heat, heat half-and-half, chocolate and corn syrup, stirring, until smooth and viscous, 2 to 3 minutes. Divide semifreddo and hot fudge among 6 bowls.

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