Peppermint Semifreddo

Martha Stewart Living

Makes 6 servings

    4 ounces peppermint candies (1/2c) +M4 garnish                 
    1 1/2 cups heavy cream                                         
    3 eggs separated                                               
    9 tablespoons sugar                                            
    6 tablespoons peppermint liqueur                               
    Chocolate sauce                                                

Using a rolling pin, finely crush 5 tablespoons candy between the two sheets of parchment paper. Place cream in a medium bowl; whisk in crushed candy, and whip until stiff peaks form. Chill until ready to use.

Roughly crush remaining 3 tablespoons candy; set aside.

Prepare an ice bath. In a large metal bowl set over a pan of simmering water, whisk egg yolks and 3 tablespoons sugar until pale. Add liqueur; whisk vigorously until mixture is thick, 3 to 4 minutes. Transfer to ice bath; whisk until cool.

In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk egg whites and remaining 6 tablespoons sugar until sugar dissolves and mixture is warm to the touch, about 2 minutes. Attach bowl to mixer, and beat until stiff and glossy peaks form.

Fold the egg-white mixture into the egg-yolk mixture one-third at a time. Fold in the whipped-cream mixture. Spoon mixture into six serving dishes, layering it with reserved crushed candy. Freeze until firm, at least 1 1/2 hours.

Serve with chocolate sauce and peppermint candy on the side.

MY NOTE: Don't have recipe for chocolate sauce so improvise or buy some.