Peach Melba semifreddo

Peach Melba semifreddo

We've given peach & raspberry ice cream a refreshing twist by serving it as a frozen mousse dessert.

, 21 September 2015

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Peach Melba semifreddo
  • Prep: 20 Mins
    Cook: 15 Mins
    Plus freezing time

  • Serves: 8

  • Price: 47p per serving

Nutritional Info
Each 283g serving contains
  • Energy


    291 KCAL

    15 %
  • Fat



    12 %
  • Saturates

    3.4 g


    17 %
  • Sugars



  • Salt



of your 5-a-day
of your reference intake.
Typical energy values per 100g: 430kJ/103kcal.
  • 411g can peaches in fruit juice
  • 3 large egg yolks, including 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.