Chinchin Farm's River Mint Semifreddo is a creamy, mint-infused frozen dessert, topped with rich dark chocolate ganache and fresh raspberries. This elegant treat is perfect for any occasion, blending the unique flavour of river mint with the luxurious smoothness of semifreddo.

Semifreddo Ingredients

• 9gm fresh river mint or 5gm dry

• 1 ½ cups heavy cream

• 5 eggs

• 1 ¼  cup sugar

Ganache Ingredients

• 170gm Chocolate DR 70% or 90% dark chocolate

• 1 cup thickened cream

• Raspberries to serve

Ganache Method

1. Chop chocolate into small pieces.

2. Heat cream on the stove and bring to a simmer but do not let it boil . If it boils, it is too hot and may split the chocolate. If your cream gets too hot, set aside to cool then reheat

3. Pour hot cream over chocolate in a heatproof bowl. Give it a gentle stir to ensure the chocolate is covered by the cream

4. Stand 10 minutes uncovered.

5. Mix to combine the cream and chocolate with a spatula until it becomes a smooth and glossy chocolate sauce.

6. Set aside

Mint Semifreddo Directions

1. Bring the cream to a simmer, add the river mint and set aside for about an hour to infuse. Strain and chill

2. Separate the eggs

3. Continuously whisk the yolks with ¾ cup of sugar over a double boiler for approximately five minutes until warm to the touch. Do not let the pot boil and do not allow the bottom of the bowl to come in contact with the simmering water. If you don’t whisk the whole time you risk making scrambled egg. The mixture should be pale yellow, almost white in colour and reach the ribbon stage, meaning that when you lift the whisk over the mixture the batter should fall slowly forming a ribbon that will hold it’s shape for a few minutes.

4. Whip the egg whites and ½ cup of sugar to a medium peak.

5. Whip the chilled cream to a medium peak and set aside.

6. Fold ½ of the eggs whites into the egg yolk mixture ½ at a time

7. Fold the whipped cream into the egg mixture.

8. Pour into a baking paper lined pan and freeze for at least 4 hours up to overnight.

9. To serve, remove from the tin

10. Serve topped with warm ganache and raspberries. A small amount of green color can be added and ¾ teaspoon of mint extract can be used in place of the fresh mint.