Fresh Mint Stracciatella Semifreddo

Name: Fresh Mint Stracciatella Semifreddo
Total time: 510 min
Ingredients: 1 cup heavy cream; 1 (4-ounce) semisweet chocolate baking bar, chopped; 2 teaspoons coconut oil; 4 large eggs; 1 cup granulated sugar; 2 bunches fresh mint (1 ounces total), bruised; 1 teaspoon vanilla extract; 1/4 teaspoon fine sea salt

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Fistfuls of fresh mint are steeped in the custard base of this Mint Stracciatella Semifreddo; a slow simmer releases the herb’s oils into the base without leeching any color. The key to extracting the most mint flavor is to bruise the mint beforehand; chopping herbs ruptures only the plant cells that the knife touches. Instead, bruise herbs with a rolling pin or a wooden spoon to rupture more of the cell walls and free the flavorful oils. To make the dreamy swirls in this dessert, gently fold the chocolate into the custard-cream mixture, stirring just once or twice. (The mixture will continue to combine when it’s poured into the pan before freezing.)

By Paige Grandjean

and Liz Mervosh

Updated on June 1, 2019

Mint Stracciatella Semifreddo — Photo: Greg DuPree

Active Time:

30 mins

Total Time:

8 hrs 30 mins

Yield:

8

Ingredients

1 cup heavy cream
1 (4-ounce) semisweet chocolate baking bar, chopped
2 teaspoons coconut oil
4 large eggs
1 cup granulated sugar
2 bunches fresh mint (1 ounces total), bruised
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt

Directions

Line a 9- x 5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on all sides. Beat heavy cream with an electric mixer fitted with a whisk attachment on medium-high speed until medium peaks form, about 1 minute and 30 seconds. Cover and chill until ready to use.
Bring 1 inch of water to a simmer in a medium pot over medium. Place chocolate and coconut oil in a medium heatproof bowl; place bowl over simmering water. Cook, stirring often, until mixture is melted and combined, about 4 minutes. Remove bowl, and cool chocolate mixture 15 minutes.
Meanwhile, whisk together eggs, sugar, mint, vanilla, and salt in another medium heatproof bowl; place bowl over simmering water. Cook, whisking constantly, until mixture reaches 165°F, about 18 minutes. Pour mixture through a fine wire-mesh strainer into bowl of a stand mixer fitted with a whisk attachment, pressing on solids to extract all liquid; discard solids. Beat on high speed until thick, fluffy, and room temperature, 6 to 8 minutes.
Fold half of whipped cream into egg mixture. Fold in remaining whipped cream until just incorporated. Drizzle chocolate mixture over top, and gently fold into egg mixture, 2 to 3 times, to create a swirl. Pour mixture into prepared pan, and fold overhanging plastic wrap over top. Freeze at least 8 hours or up to 2 days. To serve, invert onto a plate, remove plastic wrap, and cut into slices.