Eggnog Semifreddo With Raspberry Compote
- 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
- 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.
- 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.
- 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.
eggs, vanilla, sugar, eggnog, heavy cream, frozen raspberries, lemon juice, mint leaves
Taken from recipes-plus.com/api/v2.0/recipes/19942 (may not work)