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Frozen Peppermint Semifreddo

This cool, creamy dessert captures the essence of the holidays with a bright mint flavor and a rich, airy texture, served in elegant cups.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 195
Ingredients Method Notes

Ingredients
  

For the Semifreddo
  • 1/2 cup peppermint candies, crushed into small chunks Choose fresh candies with a strong mint taste.
  • 1 1/2 cups heavy cream Chilled
  • 3 large eggs, separated Use pasteurized eggs for safety.
  • 1/2 cup granulated sugar, divided 1/4 cup for yolks, 1/4 cup for whites.
  • 1/3 cup peppermint liqueur Can substitute with peppermint extract and milk for a non-alcoholic version.

Method
 

Preparation
  1. Crush the peppermint candies in a zip-top bag with a rolling pin until you have small chunks. Divide the candy into two equal portions.
  2. Whip the chilled heavy cream until it reaches soft, floppy peaks. Refrigerate while preparing the egg mixture.
  3. Set up an ice bath in a large bowl. In a heatproof bowl over simmering water, whisk the egg yolks with 1/4 cup of sugar for about 30 seconds until pale. Add the peppermint liqueur and whisk until the mixture thickens.
  4. Cool the yolk mixture in the ice bath. In a second bowl over simmering water, whisk the egg whites with the remaining 1/4 cup of sugar until warm, then whip until glossy, stiff peaks form.
Folding and Freezing
  1. Gently fold the egg whites into the yolk mixture, then fold in the whipped cream and half of the crushed candy.
  2. Spoon the mixture into about 12 small serving glasses or cups. Top each with remaining crushed candy.
  3. Freeze for about 1 hour until set but still creamy. Serve straight from the freezer.

Notes

Avoid crushing candies into dust for better texture. Whip the cream to soft peaks, and handle the egg whites gently.