Peaches and Cream Semifreddo

Ingredients

FOR THE SEMIFREDDO

(4 to 5 peaches) 300 grams / 3 1/2 cups  Diced peaches

65 grams, plus 100 grams / 5 tablespoons, plus 1/2 cup Granulated sugar

5 grams / 1 teaspoon Fresh lemon juice 

2 Large eggs

3 Large egg yolks

345 grams / 1 1/2 cups Heavy cream, cold 

12 grams /  2 tablespoons Elderflower syrup (optional) 

FOR THE TOPPING

85 grams  / 1/2 cup (1 to 2 peaches) Sliced peaches  

25 grams / 2 tablespoons Granulated sugar

5 grams / 1 teaspoon Fresh lemon juice

Directions

Make the semifreddo: Line a 9 x 5-­ inch (23 x 13 cm) loaf pan with plastic wrap, leaving about 3 inches (8cm) of overhang on all sides. Set in the freezer to chill. In a medium saucepan, combine the peaches, 65 grams (5 tablespoons) of the sugar, and the lemon juice. Cook over medium-­ low heat, stirring often, until the sugar dissolves and the mixture starts to bubble. Continue to cook, stirring occasionally, until the peaches release their juices and the mixture begins to thicken, about 10 minutes. Transfer to a medium bowl to cool for 30 minutes. Cover with plastic wrap and refrigerate for 2 hours until chilled. Fill a medium saucepan with 2 inches (5 cm) of water and bring to a simmer over medium heat. Set a heatproof medium bowl over the saucepan, making sure the bowl doesn’t touch the water. Add the eggs and egg yolks and remaining sugar and whisk constantly until the mixture is pale and thick, 5 to 8 minutes. It should fall off the whisk in slow ribbons and suspend on the surface for a few seconds. Remove the bowl from the saucepan and set aside to cool for 30 minutes. Cover with plastic wrap and refrigerate for 1 hour until chilled. When the yolk mixture is fully chilled, in a stand mixer fitted with the whisk, beat the heavy cream and elderflower syrup (if using) over medium speed until stiff peaks form, about 5 minutes. Fold the whipped cream into the yolk mixture in three parts, until no streaks remain. Add one-­ third of the cooled peaches and fold to combine. Transfer the mixture into the frozen loaf pan, then spoon the remaining peach mixture over the top. Cover with the plastic overhang, pressing onto the surface of the peaches. Freeze for 4 hours or overnight.

While the semifreddo is freezing, make the topping: In a small saucepan, combine the peaches, sugar, and lemon juice. Set over low heat, stirring constantly, until the sugar dissolves and starts to bubble, about 2 minutes. Transfer to a small bowl to cool for 30 minutes, then cover with plastic wrap and refrigerate for at least 2 hours or until the semifreddo is ready. Uncover the semifreddo and invert onto a serving plate. Discard the plastic wrap. Spoon the chilled peach topping over the semifreddo before serving. The semifreddo can be wrapped in plastic and stored in the freezer for up to 1 week.