Peach Melba semifreddo
- 411g can peaches in fruit juice
- 3 large egg yolks, plus 2 egg whites
- 90g caster sugar
- 150g fresh raspberries
- 2 tsp lemon juice
- 75g Asda Full Fat Greek Yogurt
Line a 24cm loaf tin with a double layer of cling film.
Drain the peaches and reserve 2 tbsp of the juice. Purée the peaches and juice.
Put 2 of the egg yolks in a basin with 25g of the caster sugar, then whisk over a pan of hot water until pale and creamy - make sure the bottom of the basin doesn't touch the water.
Remove the basin from the pan of water, then stir the peach purée into the egg yolk mixture.
Whisk 1 of the egg whites until stiff, then whisk in 25g sugar, 1 heaped tsp at a time. Fold into the peach and egg mixture, then transfer to the prepared tin. Freeze.
For the raspberry layer, blend the berries with the lemon juice, then sieve to get a smooth, even purée with no pips or lumps.
Whisk the remaining egg yolk with 20g sugar over hot water, as in step 3.
Add the raspberry purée to the egg yolk mixture, then stir in the yogurt.
Whisk the remaining egg white and sugar, as in step 5. Fold into the berry mixture.
Pour over the frozen peach layer. Return to the freezer for at least 4 hours. To serve, thaw for 10 minutes, then turn out of the tin and slice.