Peppermint Semifreddo Recipes

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PEPPERMINT SEMIFREDDO



Peppermint Semifreddo image

Semifreddo is an Italian dessert that's half frozen. This one takes its flavor from peppermint liqueur and bits of candy blended into whipped cream. Drizzle each serving with warm chocolate sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

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

Steps:

  • 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.

SEMIFREDDO



Semifreddo image

Provided by Food Network

Categories     dessert

Time 12h25m

Yield 10 to 12 servings

Number Of Ingredients 9

5 cups cream
2 cups sugar
12 egg yolks
1 teaspoon almond or vanilla extract
1 cup roughly chopped, toasted pistachios
Fresh berries, for serving
Chocolate sauce, for serving
Powdered sugar, optional
Mint sprigs, optional

Steps:

  • In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.

CHOCOLATE SAUCE FOR PEPPERMINT SEMIFREDDO



Chocolate Sauce for Peppermint Semifreddo image

Drizzle each serving of Peppermint Semifreddo with this warm homemade chocolate sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 2

8 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream

Steps:

  • Place chocolate in a metal bowl. Bring cream to a boil; pour over chocolate. Let stand 15 minutes; stir until smooth and combined.

MY NUTTY SEMIFREDDO



My Nutty Semifreddo image

I found this recipe quite some time ago and have turned it into my own. It is utterly delicious. I tend to eat it while it is still a little runny; if you want a firmer texture, freeze overnight. Put in a fancy glass for a great dessert.

Provided by Tatiana

Categories     World Cuisine Recipes     European     Italian

Time 5h53m

Yield 8

Number Of Ingredients 6

2 teaspoons vegetable oil
2 cups white sugar
1 cup water
1 pound skinned, toasted hazelnuts
2 ½ cups heavy whipping cream
8 eggs, separated

Steps:

  • Lightly grease a baking sheet with oil. Line a 10-inch springform tin with plastic wrap.
  • Combine 1 cup sugar and water in a small saucepan over medium-low heat. Cook, without stirring, until sugar dissolves and syrup starts to bubble and turn golden brown, about 8 minutes. Stir in hazelnuts. Remove from heat and pour evenly onto the oiled baking sheet. Let praline cool until solid, about 15 minutes.
  • Place half of the hazelnut praline in a food processor; blend into a fine powder. Pour into a bowl. Blend remaining praline into coarse chunks.
  • Beat heavy cream in large bowl with an electric mixer on medium speed until firm peaks form.
  • Combine egg yolks and remaining 1 cup sugar in another bowl; beat with the electric mixer on medium speed until smooth and pale, 3 to 5 minutes. Fold into whipped cream.
  • Beat egg whites in another bowl with an electric mixer on medium speed until stiff peaks form. Fold into the whipped cream and egg yolk mixture. Fold in hazelnut powder and hazelnuts chunks. Spoon into the prepared springform tin; cover with plastic wrap.
  • Freeze until semifreddo hold its shape, about 1 hour. Stir well. Return to freezer and freeze, stirring every hour, until firm, 4 to 5 hours more.

Nutrition Facts : Calories 887.7 calories, Carbohydrate 61.9 g, Cholesterol 287.9 mg, Fat 68.1 g, Fiber 5.5 g, Protein 16.3 g, SaturatedFat 21.4 g, Sodium 99.2 mg, Sugar 52.9 g

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