| Eggnog Semifreddo |
Added: 10th Oct, 2006 | Viewed 814 times |  |  |
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| Jingle Bells, Jingle Bells, Jingle All The Way ............ nothing says Christmas than this brilliant concoction that is part eggnog, part ice-cream and completely, sinfully yummy. It is so Aussie to convert an age old warming drink into a cold treat, perfect for a hot blistery Christmas here in Australia. I adapted this from Donna Hay's classic recipe and couldn't be happier! |
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| Ingredients |
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3 eggs
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2 egg yolks
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1/2 cup brandy
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1 cup superfine caster sugar
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1/4 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/4 tsp allspice
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1 3/4 cups single cream
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chocolate wafers to serve |
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| Method |
Place the eggs, egg yolks, brandy,sugar, cinnamon and nutmeg in a heatproof bowl over a saucepan of simmering water and whisk for 4-5 minutes until the mixture becomes thick and pale. Remove from heat and beat with an electric mixer until cool. Set aside.
Place cream in the bowl of an electric mixer and beat until it forms soft peaks. Fold the egg mixture through the cream and pour into a metal cake tin. Cover with foil and freeze for appoximately 5 hours until firm and set. |
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| Serving suggestions |
| To serve, scoop the semifreddo into bowls, sprinkle with nutmeg and stick in a chocolate wafer. |
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