Ingredients: |
Ingredients: 1/2 c. peppermint candies (divided), I like the vintage
ones, and buy the ones that are made with natural dyes
1 1/2 c. heavy cream, chilled
3 large organic eggs, separated
1/2 c. granulated sugar (divided)
1/3 c. peppermint liquor
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Directions: |
Directions:Put the candies in a paper or plastic bay and crush
them into little chunks (not dust) with a rolling pen. Set
aside.
Whip the cream until soft, floppy peaks form (they
should be lazy peaks, not perky). Place the whipped
cream in the refrigerator until you are ready to use it.
Prepare an ice bath by filling an extra-large bowl with
water and ice cubes. Set aside.
Set a large heatproof bowl over a pan of simmering
water. Moving quickly, add egg yolks and 1/4 c. of the
sugar, and whisk until the mixture starts to pale, 30
seconds or so. Add the peppermint liquor and whisk
like you've never whisked before, until the mixture starts
to thicken (30 seconds to 2 minutes depending on the
heat). Move the bowl from the stove and set in the ice
bath. Whisk again until it is cool to the touch. Keep the
pot of water simmering.
Take another heatproof bowl (you can use the one from
your electric mixer if you've got one) and set it over the
simmering water, whisk the egg whites and the
remainingh 1/4 c. sugar. Start whisking, you want the
sugar to dissolve and the egg whites to warm up a
touch - the heat makes it easier to whip them. After a
minute or so remove them from the heat and whisk the
whites until they have glossy peaks - four or five
minutes. They should be structured and stiff.
Gently fold the egg whites into the egg yolk mixture.
Pull the whipped cream from the refrigerator and add
half the peppermint candies, folding in with as few
strokes as possible. If you stir too much at this point the
candies will turn everything pink.
Spoon mixture into serving glasses. Sprinkle with
remainingh peppermint candies and place in freezer
until semi-firm, an hour or so. |
This recipe for Peppermint Semifreddo is from