in Dessert Recipes

Eggnog semifreddo

updated

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Ingredients for 1 servings:

  • 525 g cream
  • 6 egg yolks
  • 150 g sugar
  • 1 ½ vanilla pod(s)
  • 225 g egg liqueur

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

Whip the cream until stiff peaks form and refrigerate. Whisk the egg yolks, sugar, and vanilla bean seeds in a double boiler until frothy. Add the egg liqueur and stir in. Let the cream cool. Fold in the cream. Line a loaf pan with plastic wrap and pour in the mixture. Seal with plastic wrap. Freeze for 10 hours. Thaw in the refrigerator for about 30 minutes before serving. Serve with egg liqueur or warmed plum liqueur.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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