Equipment
Ingredients
Semifreddo Base
- 6 egg yolk, room temperature
- 60 g amaretto cookie crumbs
- 15 ml amaretto liqueur
- 3 egg white, room temperature
- 60 g confectioners' sugar, sifted
- 350 ml heavy cream, chilled
Peach Topping
- 910 g peaches, whole, fresh
- 60 g confectioners' sugar, sifted
- 15 ml lemon juice
- 30 g amaretto cookies, crushed
Nutrition (per serving)
Method
Beat the egg yolks in a mixer bowl until the mixture thickens significantly.
Add 60g of amaretto cookie crumbs to the yolks and beat for 5 minutes until the mixture is pale and very thick.
Stir in 15ml of amaretto liqueur until combined.
In a separate clean, dry bowl, beat 3 egg whites until they become foamy.
Gradually add 60g of confectioners' sugar and beat at high speed for 3 minutes until firm peaks form.
Whip 350ml of chilled heavy cream in a chilled bowl until soft peaks form.
Fold the whipped cream into the whipped egg whites using a gentle motion.
Incorporate one-quarter of the cream and white mixture into the yolk base to lighten it.
Gently fold the remaining cream and white mixture into the yolk base until no streaks remain.
Pour the mixture into a loaf pan or individual custard cups and cover with plastic wrap.
Freeze the dessert for at least 8 hours, or overnight, until completely firm.
Submerge the whole peaches in boiling water (100°C/212°F) for 15 seconds.
Rinse peaches in cold water, then peel off the skin, remove the pits, and slice the fruit thinly.
Toss the peach slices with 60g of confectioners' sugar and 15ml of lemon juice.
Dip the bottom of the frozen mold briefly in hot water to loosen, then invert the semifreddo onto a serving platter.
Arrange the prepared peach slices around the semifreddo, sprinkle with crushed cookies, and serve immediately.
Chef's Notes
- This recipe uses raw egg yolks and whites. Ensure eggs are fresh and handled safely, or use pasteurized eggs if serving vulnerable populations.
- For the best texture, ensure the heavy cream and the mixing bowl are very cold before whipping.
Storage
Freezer: 7 days — Keep tightly wrapped to prevent freezer burn.
