MINT SEMIFREDDO WITH CHOCOLATE SAUCE   
  Ingredients :
    8 oz (220 g) cream cheese, at room temperatura
    14 oz sweetened condensed milk
    2 teaspoons mint extract
    2 cups heavy cream whipped (as for chantilly cream)
    cup confectioners sugar
    Green food coloring

    Chocolate Cream:
    4 egg yolks
    1 cup milk
    cup sugar
    2 tablespoons cocoa
    Vanilla extract

  Preparation:

Place cream cheese in the blender and beat until soft. Gradually add condensed milk and continue beating. Fold in mint extract, food coloring and whipped cream until mixed.

Transfer to a rectangular mold 9 x 5 x 3 inches (20 x 10 x 6 cm) previously lined with plastic wrap. Cover and freeze for 6 hours.

Chocolate Cream:
Beat egg yolks with sugar until thick and lemon color and add sifted cocoa. Heat milk and add to egg yolk mixture beating. Transfer mixture to a saucepan and cook, stirring, over low heat until lightly thicken. Add vanilla.
Serve chocolate cream with semifreddo.
 
        10 servings
       
 
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