Husk Nashville Cream Cheese Semifreddo

steps

1. Spray or oil desired mold (baking/loaf pan or silicone mold) then place parchment along the bottom with extra paper hanging over the edges for easy removal later.
2. Bloom gelatin and set aside.

Make the Base

1. In a stand mixer with a paddle attachment, combine room temperature cream cheese and sugar. Set aside.
2. In a stand mixer with a whisk attachment, add in egg yolks. Whip on medium-high speed for 3 minutes, whip yolks until pale and fluffy. 
3. Meanwhile, cook the sugar and water in a small heavy bottomed saucepan until it reaches 220 degrees. Once the syrup is at temperature, take off the heat, add in bloomed gelatin and allow to completely melt.
4. Pour the syrup into the egg yolks, whipping them slowly in a stream along the side of the bowl to prevent syrup from hitting the whisk and spraying.
5. Allow the mixture to whip on medium speed until it reaches room temperature.
6. Add in vanilla and mix until combined.
7. Place into a stand mixer with a whisk attachment, whip the cream until it reaches medium-stiff peaks. Set aside and keep cold.

Make the Meringue 

1. In a separate stand mixer with a whisk attachment, add in your egg whites and begin to whip on medium speed. Once the egg whites are frothy, slowly start incorporating your sugar. As the egg whites whip, sprinkle in about 1 teaspoon of sugar at a time until all the sugar is incorporated.
2. Whip this meringue until it reaches stiff peaks and set aside.

Assemble the Semifreddo

1.  In a large bowl, start to combine your egg yolk mixture and cream cheese mixture. Do this by adding about ⅓ of the yolks into the cream cheese and folding it in with a spatula until well combined. Continue to add the yolks in two more additions until it is a homogeneous mixture.
2. Add in the whipped cream in the same fashion. Add ⅓  of the mixture and fold in in three additions until completely combined.
3. Add the egg whites in the same fashion, Add ⅓ of the egg whites and fold in in three additions until completely combined.
4. Season with salt and mix well.
5.  Gently pour the semifreddo into your desired mold. Freeze completely for at least 6 hours or overnight.
6. Once frozen and ready to serve, remove the semifreddo from the freezer. Work fast and run a sharp knife or an offset spatula along the edges of the pan. Using the excess parchment, remove the semifreddo and place onto a cutting board. Remove the parchment.
7.  Cut the semifreddo into portions of your choice. Then either serve immediately or keep frozen until ready to eat.
8. Garnish with desired toppings; granola, toasted nuts, Luxardo cherries, whipped cream, or fresh fruit.