Ingredients
- 3 eggs, seperated
- 2 1/4 cups heavy cream, chilled
- 3/4 cup superfine sugar
- 7 ounces semisweet chocolate, chopped
Directions
Stiffly whisk the egg whites in a grease-free bowl. Stiffly whip the cream in a nother bowl. Beat the egg yolks with the sugar in a third bowl until pale and fluffy, then fold in the egg whites, followed by the whip cream. Mix very gently. Line a mold with plastic wrap, sprinkle a layer of chocolate on the base and top with a layer of the cream mixture. Continue making alternate layers until all the ingredients are used. Chill in the freezer overnight. Turn out and remove the plastic wrap.
Serves 6
Print this recipe
Submitted 5/15/06.
Source: The Silver Spoon
Submitted By: Bobi Randzoni
Cream Semifreddo