Eggnog Semifreddo With Raspberry Compote

1. 1

   Beat the eggs, vanilla extract and 3 tbsp sugar with the whisk of a mixer for 5 mins, until thick and creamy. Gradually pour in the eggnog, stirring slowly. Fold in the whipped cream in 2-3 batches. Divide between 8 ramekins (about 8 oz. each) and freeze for at least 8 hours, preferably overnight.

2. 2

   Set aside 8 raspberries and place the remainder in a saucepan with the lemon juice and 1/4 cup sugar. Heat slowly until the raspberries are thawed, then allow to cool.

3. 3

   Remove the ramekins from the freezer, and dip briefly in hot water to loosen semifreddo; turn out on to plates. Spoon the raspberries and juice around the edge. Decorate with the reserved raspberries and mint leaves.

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