Eggnog Semifreddo With Raspberry Compote

8 ingredients
3 steps

Ingredients

  • 5 None eggs
  • 2 tsp vanilla extract
  • 1/4 cup, plus 3 tbsp sugar
  • 1/2 cup eggnog
  • 1 1/2 cups heavy cream, whipped to stiff peaks
  • 10 oz (1 2/3 cups) frozen raspberries
  • 5 tbsp lemon juice
  • None None Mint leaves, to decorate

Directions

  1. 1
    Beat the eggs, vanilla extract and 3 tbsp sugar with the whisk of a mixer for 5 mins, until thick and creamy. Gradually pour in the eggnog, stirring slowly. Fold in the whipped cream in 2-3 batches. Divide between 8 ramekins (about 8 oz. each) and freeze for at least 8 hours, preferably overnight.
  2. 2
    Set aside 8 raspberries and place the remainder in a saucepan with the lemon juice and 1/4 cup sugar. Heat slowly until the raspberries are thawed, then allow to cool.
  3. 3
    Remove the ramekins from the freezer, and dip briefly in hot water to loosen semifreddo; turn out on to plates. Spoon the raspberries and juice around the edge. Decorate with the reserved raspberries and mint leaves.

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