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MILK CHOCOLATE PEPPERMINT SEMIFREDDO

MAKES 6 SERVINGS

1 cup milk chocolate chips

1 cup dark chocolate chips

½ cup egg yolks

½ teaspoon peppermint extract

1

1/2 ounces water

½ cup corn syrup

½ cup sugar

16 ounces heavy whipping cream, whipped

Melt milk and dark chocolates over double boiler of simmering water.

Whip egg yolks with peppermint extract using an electric stand mixer set to high. While yolks are whipping, heat water, corn syrup and sugar in a small saucepan over medium-high heat. Using a candy thermometer, simmer this until it reaches 240 degrees.

In a slow, steady stream, pour hot sugar mixture down side of mixer bowl into whipped yolks, taking care not to pour sugar directly onto the spinning beater. Continue whipping on high until fluffy and only slightly warm to the touch.

Fold yolk mixture into warm melted chocolate. Fold in whipping cream until the mixture is smooth and fully combined.

Pour into a vegetable oil-sprayed, plastic wrap-lined loaf pan, leaving enough plastic hanging over the edges to lift semifreddo out.

Freeze overnight. When ready to serve, dip loaf pan into warm water for 5 seconds and carefully lift semifreddo out of pan using plastic wrap as handles

Slice with a hot, clean knife and serve immediately.

From Stephanie Mazzone, mk pastry chef



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