Three-Colour Semifreddo with Chocolate and Mint

Preparation info
  • For 1 cake tin or

    10–12

    people
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 1 litre (4 cups) milk
  • 650 ml (22 fl o

Method

Heat the milk, half of the cream and the vanilla (seeds and empty bean) until very hot (do not boil) and allow to infuse for approx. 10 minutes.

Beat the egg yolks with the sugar until white and foamy. While stirring, add one spoonful of the hot milk-cream mixture to the egg mixture and then