White Chocolate Semifreddo

1. 1

   Place the egg yolks, sugar, and vanilla extract in the bowl of a mixer fitted with the whip attachment, and whip on high speed until very light and fluffy, 3 to 5 minutes.

2. 2

   Gently fold in the melted white chocolate; set aside.

3. 3

   Place the cream in a large bowl and whisk just until the cream starts to thicken, then gently fold in the egg yolk mixture and the candied ginger.

4. 4

   Place the egg whites in the clean bowl of a mixer fitted with the whip attachment, and whip on high speed until they just hold soft peaks.

5. 5

   Gently fold the whites into the egg yolk mixture.

6. 6

   Transfer the mixture to a covered container and freeze for at least 2 hours.

7. 7

   Scoop and serve with fresh berries and mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.