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Peach & pistachio semifreddo
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Make delightful fruit semifreddo without an ice-cream churner.
Ingredients:
  • 1kg ripe yellow slipstone peaches, halved, peeled, stones removed, chopped
  • 75g (1/2 cup) pistachio kernels
  • 600ml thickened cream
  • 4 egg yolks
  • 70g (1/3 cup) caster sugar
Instructions:
  • Prepare your loaf pan by lining the base and 2 long sides with 2 layers of plastic wrap. Puree the peach in a food processor until smooth. Strain the peach puree through a fine sieve into a medium bowl, gently pressing with the back of a spoon. Set aside for later use.
  • Toast pistachios in a non-stick pan over medium heat, stirring for 5 minutes until fragrant. Allow to cool for 5 minutes, then chop.
  • Heat the cream in a saucepan until simmering. Remove from heat. Beat egg yolks and sugar until pale. Gradually whisk hot cream into the egg mixture. Cook over low heat, stirring for 10 minutes until custard coats the spoon.
  • Stir the peach puree into the custard until fully incorporated. Pour the mixture into the pan, cover loosely with foil, and place in the freezer for about 2 hours, or until it's almost set.
  • Take the peach mixture out of the freezer. Break it up roughly with a metal spoon and transfer it quickly to a bowl. Use an electric beater to blend until smooth. Mix in the pistachios. Line the base and 2 long sides of a loaf pan with 2 layers of plastic wrap. Put the peach mixture back into the pan and loosely cover with foil. Freeze for 4 hours or until firm.
  • Invert the peach & pistachio semifreddo onto a rectangular serving plate and let it sit for 5 minutes to soften. Unwrap the dessert. Heat a large sharp knife under hot running water, dry it with a clean tea towel, and slice the semifreddo for serving right away.

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