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    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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