peppermint semifreddo

The original recipe was the "dessert of the month" from an ol' martha mag (Dec '02). I've changed it only slightly. Still festive and delicious!

Ada would agree...
peppermint semifreddo
serves 6

1/2 cup peppermint candy, plus more for serving
1 1/2 cups heavy cream
3 large eggs, separated
9 Tbs sugar
6 Tbs peppermint liqueur
6 chocolate mint cookies

Finely crush most of the peppermint and only roughly crush a few tablespoons of the candy. Whip cream in medium bowl. Add finely crushed candy and continue to whip until stiff peaks form. Chill until ready to use.

Next, prepare an ice bath. In a metal bowl over a pan of simmering water, whisk egg yolks and 3 Tbs sugar until pale. Add liqueur and whisk until thick (3 mins). Transfer to ice back and continue to whisk until cool.

Again, in a metal bowl over simmering water, whisk egg whites and remaining 6 Tbs sugar until sugar dissolves and mixture is warm to the touch (2 mins or so). Take off heat and beat until stiff peaks form. Slowly fold the egg white mixture into the egg yolk mixture. Then fold in the chilled cream-peppermint mixture. Spoon some into the serving dishes, layering with roughly crushed candy. Freeze for at least an hour or two before serving. Before serving, stick a chocolate mint cookie in the top!