Eggnog Semifreddo With Raspberry Compote - cooking recipe

Ingredients

5 None eggs
2 tsp vanilla extract
1/4 cup, plus 3 tbsp sugar
1/2 cup eggnog
1 1/2 cups heavy cream, whipped to stiff peaks
10 oz (1 2/3 cups) frozen raspberries
5 tbsp lemon juice
None None Mint leaves, to decorate

Preparation

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.
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.
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.