Peaches & Cream Semifreddo
Posted by Donna-Marie Pye on
If you’ve never had a semifreddo, it translates as “semi frozen” or “semi cold” in Italian. It is basically a mousse-like dessert made from whipped cream and then freezing until firm in a loaf pan. The best part about semifreddo? It doesn’t require an ice cream maker. The worst part? Be prepared to make this again and again while peaches are in season.
Ingredients...
- 1 lb fresh peaches, sliced (about 4), peeled if you wish
- ¼ cup granulated sugar
- 1 tbsp Venere white wine or Stella white balsamic vinegar
- 1 cup chilled whipping (35%) cream
- Pinch kosher salt
- 1 can (300 mL) sweetened condensed milk
- ½ cup crème fraiche, sour cream or Greek yogurt
- 1 cup ground ginger snap cookies, for topping
Method...
- Line a loaf pan with plastic wrap or parchment paper. Set aside until ready to use.
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Bring peaches, sugar and vinegar to a boil over medium heat. Lower to a simmer, stirring until peaches begins to soften and mixture thickens, about 10 minutes. Break up some of the peaches as you stir. Transfer pan to the refrigerator and cool until ready to use. (This step can be done 24 hours ahead.)
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In the bowl of a stand mixer, whisk cream and salt until soft peaks begin to form. Add sweetened condensed milk and crème fraiche, whisking gently until thoroughly combined.
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Fold in cooled peach jam, creating swirls within the cream. Be careful not to overmix. Pour mixture into a bowl or loaf pan and freeze 3 hours for soft serve or overnight for complete firmness.
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Garnish with gingersnap cookie crumb topping.
Serves 8 to 12
YOU WILL NEED THESE TOOLS TO MAKE THIS RECIPE