Serves 4
35 min
Peppermint Semifreddo
Recipe GLPR61aed22e2ba1ae
A luxurious frozen Italian dessert featuring a silky blend of whipped cream, fluffy egg foam, and crushed peppermint candies. This no-churn semifreddo requires minimal baking and delivers a refreshing peppermint flavor with a delicate, mousse-like texture that melts on the tongue.
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Ingredients
1/2 cup peppermint candies, divided
1 1/2 cups heavy cream, chilled
3 large eggs, separated
1/2 cup granulated sugar, divided
1/3 cup peppermint liquor
Directions
Crush 1/4 cup of the peppermint candies into small, coarse pieces and finely grind the remaining 1/4 cup into a powder; set aside.
In a heatproof bowl set over simmering water (not touching the water), whisk the egg yolks with 1/4 cup of the sugar until the mixture reaches 160F and becomes pale and thick, about 3–4 minutes. Remove from heat and allow to cool slightly.
In a separate, clean bowl, whisk the egg whites until foamy, then gradually add the remaining 1/4 cup sugar, whisking until stiff peaks form.
In another clean bowl, whip the chilled heavy cream to stiff peaks.
Fold the cooled egg yolk mixture gently into the whipped cream until combined.
Fold in the peppermint liquor, then gently fold in the peppermint powder until fully incorporated.
Carefully fold in the egg white mixture in two additions, being gentle to preserve the airy texture.
Divide the mixture among four serving dishes or ramekins and sprinkle each portion with the coarse peppermint candy pieces. Freeze until firm, about 30 minutes, or cover and freeze for up to 2 hours.
Serve directly from the freezer while still semi-frozen, allowing the creamy texture to soften slightly as you eat.
