Peach-Yogurt Semifreddo

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It’s a little hard to describe how peach-yogurt semifreddo tastes, but it’s kind of like a cross between ice cream and whipped cream, with a delicious tang coming from the yogurt, lemon juice, and peaches.  It’s pretty and elegant and a great way to use up substandard peaches.

Original recipe

 

Peach-Yogurt Semifreddo
Adapted from Epicurious

Yield: Serves 6

  • 2 ripe peaches, unpeeled, pitted and sliced
  • 1/4 + 3/4 cup sugar, divided
  • 3 large egg whites
  • 1/8 teaspoon salt
  • 1 cup plain Greek yogurt (non-fat is fine)
  • 3 tablespoons lemon juice (preferably fresh, but from concentrate is fine)

 

  1. Line 8”x4″ loaf pan with plastic wrap, leaving a generous overhang on all sides.
  2. Cook peaches and 1/4 cup sugar in a large skillet over medium heat, stirring occasionally, until peaches are softened and sugar is dissolved and bubbling a little, about 5 minutes. (You can use a small non-stick pot too, but then you might need to increase the time to 10 minutes.)
  3. Transfer to a blender and purée until smooth. Pour into a shallow dish and let cool.
  4. Meanwhile, whisk egg whites, salt, and remaining 3/4 cup sugar in a medium heatproof bowl (or the bowl of a stand mixer) set over a saucepan of simmering water (do not let bowl touch water). Cook, whisking constantly, until sugar is dissolved and mixture is warm to the touch, 2–4 minutes. Remove bowl from saucepan.
  5. Using an electric mixer on high speed, beat egg mixture until tripled in volume, and glossy and sticky, about 10 minutes.
  6. Whisk yogurt and lemon juice in a large bowl.
  7. Gently stir in a large dollop of the egg whites to lighten the mixture. Then, using a rubber spatula, gently fold in the rest of the egg whites in 2-3 additions.  Fold just until combined.
  8. Transfer half of the yogurt mixture to prepared pan; smooth surface.
  9. Swirl half of the peach mixture into yogurt layer with a spoon, then repeat with remaining yogurt and peach mixtures.
  10. Fold plastic wrap overhang over top to seal and freeze until firm, at least 8 hours. Semifreddo can be frozen for up to 3 days.
  11. Unwrap semifreddo and, using plastic overhang, gently lift from pan. Invert semifreddo onto a cutting board, remove plastic wrap, and let sit at least 10 minutes to soften. Slice, transfer to plates, and serve.

 

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