Reviews (2)        Add Rating & Review     16 Ratings   5 star values:        4    4 star values:        3    3 star values:        2    2 star values:        6    1 star values:        1                Martha Stewart Member     Rating: Unrated       12/29/2009   Truly delicious! Similar to ice cream, although it doesn't melt when it gets warm, it just gets softer. I served this without the chocolate sauce and everyone loved it. Would definitely make again!         Martha Stewart Member     Rating: Unrated       12/22/2007   I made this for Christmas dinner if you years ago and it is scrumptious. This easy exquisitely light dessert accompanies a heavy dinner like no other I have ever tried. My guess cooed to the last creamy spoonful.

Back to Peppermint Semifreddo All Reviews for Peppermint Semifreddo - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Peppermint Semifreddo Credit: Maura McEvoy Recipe Summary Servings: 6

Ingredients Ingredient Checklist 4 ounces (about 1/2 cup) peppermint candy, plus more for serving 1 1/2 cups heavy cream 3 large eggs, separated 9 tablespoons sugar 6 tablespoons peppermint liqueur Chocolate Sauce for Peppermint Semifreddo

Gallery Peppermint Semifreddo Credit: Maura McEvoy

Recipe Summary Servings: 6

Peppermint Semifreddo      Credit: Maura McEvoy

Peppermint Semifreddo

Credit: Maura McEvoy

Peppermint Semifreddo

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 4 ounces (about 1/2 cup) peppermint candy, plus more for serving 1 1/2 cups heavy cream 3 large eggs, separated 9 tablespoons sugar 6 tablespoons peppermint liqueur Chocolate Sauce for Peppermint Semifreddo

Directions

Using a rolling pin, finely crush 5 tablespoons candy between the two sheets of parchment paper. Place cream in a medium bowl; whisk in crushed candy, and whip until stiff peaks form. Chill until ready to use. Roughly crush remaining 3 tablespoons candy; set aside.

Prepare an ice bath. In a large metal bowl set over a pan of simmering water, whisk egg yolks and 3 tablespoons sugar until pale. Add liqueur; whisk vigorously until mixture is thick, 3 to 4 minutes. Transfer to ice bath; whisk until cool.

In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk egg whites and remaining 6 tablespoons sugar until sugar dissolves and mixture is warm to the touch, about 2 minutes. Attach bowl to mixer, and beat until stiff and glossy peaks form.

Fold the egg-white mixture into the egg-yolk mixture one-third at a time. Fold in the whipped-cream mixture. Spoon mixture into six serving dishes, layering it with reserved crushed candy. Freeze until firm, at least 1 1/2 hours.

Serve with chocolate sauce and peppermint candy on the side.

Reviews (2)

 Add Rating & Review     16 Ratings   5 star values:        4    4 star values:        3    3 star values:        2    2 star values:        6    1 star values:        1        

   Martha Stewart Member     Rating: Unrated       12/29/2009   Truly delicious! Similar to ice cream, although it doesn't melt when it gets warm, it just gets softer. I served this without the chocolate sauce and everyone loved it. Would definitely make again!         Martha Stewart Member     Rating: Unrated       12/22/2007   I made this for Christmas dinner if you years ago and it is scrumptious. This easy exquisitely light dessert accompanies a heavy dinner like no other I have ever tried. My guess cooed to the last creamy spoonful.

Reviews (2)

Add Rating & Review     16 Ratings   5 star values:        4    4 star values:        3    3 star values:        2    2 star values:        6    1 star values:        1

Add Rating & Review

16 Ratings 5 star values: 4 4 star values: 3 3 star values: 2 2 star values: 6 1 star values: 1

16 Ratings 5 star values: 4 4 star values: 3 3 star values: 2 2 star values: 6 1 star values: 1

16 Ratings 5 star values: 4 4 star values: 3 3 star values: 2 2 star values: 6 1 star values: 1

  • 5 star values: 4 4 star values: 3 3 star values: 2 2 star values: 6 1 star values: 1

    Martha Stewart Member     Rating: Unrated       12/29/2009   Truly delicious! Similar to ice cream, although it doesn't melt when it gets warm, it just gets softer. I served this without the chocolate sauce and everyone loved it. Would definitely make again!  

Martha Stewart Member     Rating: Unrated       12/22/2007   I made this for Christmas dinner if you years ago and it is scrumptious. This easy exquisitely light dessert accompanies a heavy dinner like no other I have ever tried. My guess cooed to the last creamy spoonful.

    Martha Stewart Member

    Rating: Unrated 12/29/2009

Truly delicious! Similar to ice cream, although it doesn’t melt when it gets warm, it just gets softer. I served this without the chocolate sauce and everyone loved it. Would definitely make again!

Rating: Unrated

Rating: Unrated 12/22/2007

I made this for Christmas dinner if you years ago and it is scrumptious. This easy exquisitely light dessert accompanies a heavy dinner like no other I have ever tried. My guess cooed to the last creamy spoonful.

All Reviews for Peppermint Semifreddo

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Peppermint Semifreddo

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest