Peach semifreddo is a truly summer dessert with scent and happy colors. Perfect to be served at the end of a lunch in the garden or after dinner with friends and family.
So creamy, semifreddo is beautifully melting in your mouth for a real experience.
There are different ingredients people use to prepare semifreddo, from yogurt or mascarpone with liquid fresh cream to egg white.
Quick and simple, my Semifreddo recipe is with mascarpone and natural yogurt for an amazing creamy result. And definitely less fatty.
Every time I go to Italy in August to my father's land there is a peach tree waiting for me! I always love to pick peaches and prepare beautiful desserts.
If you have never tasted a peach parfait before I leave you to try my recipe, let me know how it goes!
Serve 4/6 people
INGREDIENTS:
Semifreddo and peach sauce:
250g Mascarpone
200g natural yogurt
300g peeled peach
30g powdered sugar
For flavour and decoration:
2 peaches
1 tablespoon of sugar
1 shoot of limoncello
wild mint
First of all, take the two peaches, wash and dry them with a towel. Cut them into thin slices, place in a plate with little depth, add the sugar tablespoon and the limoncello shot. Mix well with a spoon and let it rest on a side.
Put the powdered sugar, 300g peeled peaches cut into small pieces in a saucepan and cook for around 8/10 min at low heat. Once the peach are cooked, place them in a bowl and let it cool down.
To prepare the Semifreddo, place the mascarpone and the yogurt in a bowl and work with an electric whisk until the mixture is homogeneous and smooth.
As soon as the peach compote is cold, blend it well and combine the peach puree to the mascarpone and yogurt mixture, mix well with an electric whisk until this is well incorporated.
Line a loaf pan or a small tin cake of about 20 cm with baking paper making the edges come out (last above image). Place half of the peach previously marinated in the limoncello and sugar by cutting them into small pieces, like in my last above image.
Pour the mascarpone and yogurt parfait mixture into the mould. With the help of a spatula, level the surface and put in the freezer to solidify for about 12 hours. Cover and place the plate with the other half of marinated peach slices in the fridge.
Finally, remove the Semifreddo from the freezer, turn it into a serving plate and remove the baking paper. Tips: you may need to wait a few minutes to be able to remove the paper if the Semifreddo is still too frozen. Then decorate with the marinated slices of peach on the top surface and pour the juice all over. Sprinkle with fresh wild mint. What an experience!
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