Peppermint semifreddo bombe

Peppermint semifreddo bombe




  • 4 egg
  • 1 cup caster sugar
  • 2 cup thickened cream
  • 2 tsp peppermint essence
  • 1 tsp vanilla bean paste
  • 100 g dark chocolate
  • 1 tbs coconut oil
  • 1 tsp peppermint essence


Line a 2.5 litre pudding basing (or any bowl of that capacity) with a few layers of plastic.

Put the eggs and sugar into a heatproof mixing bowl and place over a pan of simmering water, and beat with a pair of handheld electric beaters until the mixture triples in volume and is a very pale yellow colour, about 8 minutes.

Remove from the heat and continue beating until the bowl is no longer hot to the touch. Whip the cream with the peppermint and vanilla to soft peaks. Fold through the egg mixture and pour into the lined basin. Freeze for at least 6 hours.

To make the topping, melt the chocolate, oil and essence together in the microwave, or over a pan of simmering water. Leave to cool slightly. Unmould the bombe, remove the plastic, pour over the chocolate and serve.

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