Peach Semifreddo

You don't need an oven to make this refreshing creamy treat! What's more, you can make it way ahead of time.

Serves 12  Prep Time 12 minutes  Freezing Time 6 hours

3/4 cup sugar
1/4  cup water
8 egg yolks
        (Click to see How to Separate an Egg)
1 tablespoon grenadine syrup (optional)
1 cup canned peaches, pureed
2 (250-ml) packs all-purpose cream, chilled overnight  
1/2  cup diced canned peaches
24 pieces ladyfingers (broas)
4 canned peaches, sliced for garnish
sweet basil leaves or mint eaves for garnish (optional)

1  Place sugar in a small saucepan then pour water around the edge of the pan. Simmer until syrupy and thick enough to coat the back of a spoon.

2  Using an electric mixer on high speed, beat egg yolks until frothy and pale yellow. Slowly pour in hot syrup, little by little, while beating continuously. Add grenadine syrup, if using, and puréed peaches. Set aside and chill.

3  Whip cream until soft peaks form. Fold in chilled egg yolk mixture and add diced peaches.

(What are soft peaks? Click here: Soft Peak vs. Stiff Peak)

4  Line a 9x13-inch dish with plastic wrap and arrange ladyfingers on the bottom and sides of the dish. Pour mixture and freeze for at least 6 hours or overnight.

5  Just before serving, top with sliced peaches or serve sliced peaches on the side. Garnish with basil or mint leaves, if desired.

Photography by Miguel Nacianceno | Food Preparation by Myke "Tatung" Sarthou of Chef Tatung's | Styling by Rachelle Santos | Props from Saizen

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