Recipes
Peach Melba semifreddo
We've given peach & raspberry ice cream a refreshing twist by serving it as a frozen mousse dessert.
We've given peach & raspberry ice cream a refreshing twist by serving it as a frozen mousse dessert.
Cook: 4 Hours 35 Mins
Serves: 8
Price: 47p per serving
Nutritional Information
Each 283g serving contains
Energy
1217kj
291 kcal
1217kj
291 kcal
15 %
Fat
8.2g
8.2g
Med
12 %
12 %
Saturates
3.4 g
3.4 g
Med
17 %
17 %
Sugars
43.5g
43.5g
High
48%
48%
Salt
0.28g
0.28g
Low
5%
5%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
430kj/103kcal
Typical energy values per 100g:
430kj/103kcal
Ingredients
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
Method
1
Line a 24cm loaf tin with a double layer of cling film.
2
Drain the peaches and reserve 2 tbsp of the juice. Purée the peaches and juice.
3
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.
4
Remove the basin from the pan of water, then stir the peach purée into the egg yolk mixture.
5
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.
6
For the raspberry layer, blend the berries with the lemon juice, then sieve to get a smooth, even purée with no pips or lumps.
7
Whisk the remaining egg yolk with 20g sugar over hot water, as in step 3.
8
Add the raspberry purée to the egg yolk mixture, then stir in the yogurt.
9
Whisk the remaining egg white and sugar, as in step 5. Fold into the berry mixture.
10
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.