mint chocolate cookie crush semifreddo

  • 3 eggs
  • 2 egg yolks, extra 
  • 1 teaspoon vanilla extract 
  • 1 cup (220g) caster (superfine) sugar 
  • 2 cups (500ml) single (pouring) cream 
  • 1 cup crushed boiled mint 
  • lollies+ 
  • 150g chocolate cookies, crushed+ 
  • green food colouring
  1. Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly. 
  2. Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined. Fold through the lollies, cookies and a few drops of colouring. 
  3. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight. Makes 2 litres.

+ To crush the lollies and cookies, place in a tea towel and lightly crush with a rolling pin.

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER