Peach Semifreddo
Y: 3L
Time: 1 hour
Peach Semifreddo. YUM. Semifreddo directly translates to semi-cold, or semi-frozen. It's like ice cream, but it's lighter, and in my opinion, easier. Whipped cream is folded into a light and fluffy, sweetened meringue, your choice of flavour is added, freeze it up a few hours, e voila! You're ready to go!
460g 35% Cream
375g Peaches (about 2 peaches)
215g Sugar
215g Egg Whites
Prep
Whip the cream to soft peaks. Set aside in the fridge.
Dice the peaches and put in a bowl. Using a potato masher, squish the peaches to break them up a bit. You don't want to completely pulverize them and make peach juice, just squish them up a bit. Set aside.
Put 2" of water in a medium pot on the stove over medium heat. In the bowl of a mixer, whisk the egg whites and sugar together by hand. Place the bowl on the pot of hot water and whisk constantly until the sugar is dissolved. Be careful not to let the pot of water get too hot and start to cook the egg whites. If a bunch of steam is coming out of the sides of the pot, turn the heat down.
Once the sugar is dissolved, transfer the bowl to the mixer and whisk on high until the egg whites have tripled in volume, and are glossy and cool.
One third at a time, gently fold the whipped cream into the meringue. Then fold the peach puree through, gently. Pour into a Tupperware container and freeze for at least 3 hours. Top with more fresh peaches, raspberries, chocolate chips? Enjoy!
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