Peppermint Semifreddo

Festive and delicious, but very rich.

This dish comes from independently preparing three parts - whipped cream (soft peaks), a custard (egg yolks, sugar, and peppermint liquor), and beaten egg whites. I used my stand mixer for the whipped cream, which was a strategic mistake, as it left me with a regular bowl and either a hand whisk or my stick blender (whisk attachment) for the egg whites. Nevertheless, when the three parts are ready, they are folded together, chunks of peppermint sticks mixed in, and then put into individual serving dishes. I used those small plastic drink cups, which I think were too big (it was a rich dessert after a heavy prime rib dinner).

Too much peppermint - I used peppermint schnaps, and next time I would cut it by 1/3. The other thing is that it was difficult to judge the amount produced. I needed 11 desserts, and was using cups larger than the shot glasses suggested in the recipe, so I doubled it. That made a lot - probably twice what I needed. Nobody will be sad about that, but just saying...