- Preparation time
- 20 mins
- Cooking time
- 10 mins
- 10 people
- Meal course
- Posted by
- Posted on
- December 4, 2017
Semifreddo is an Italian semi-frozen ice cream dessert. This is my yuletide version, taking all the good things from traditional eggnog and turning it into a Summer Christmas dessert.
I like to use Scotch whiskey in my ‘Nog’ syrup, but you could also use brandy, rum or even bourbon. Enjoy! X
3 large Eggs – Separated
500ml Thickened Cream
150gms Brown Sugar
6 Savoiardi (lady finger) biscuits
5 ripe Yellow Peaches
½ cup good quality Scotch Whiskey
1tbs Brown Sugar
50gms whole crystallized Ginger
Large pinch of grated Nutmeg
- Place all the syrup ingredients into a small saucepan. Bring to the boil, then reduce the heat and simmer for 5 minutes. Set aside to cool completely.
- Double line the base and sides of a 20cm loaf pan with cling film and set aside.
- In a large bowl, beat the egg whites until they are stiff. In a separate bowl, beat the cream until stiff peaks form. In a third bowl, beat together the yolks and brown sugar until pale and thickened. Remove the ginger from the syrup and finely chop, then stir through the yolk mixture. Gently fold the yolk mixture into the egg whites until just combined, and then gently fold the egg mixture through the whipped cream until just combined.
- Carefully pour half the egg cream into the prepared loaf pan. Dunk the savoiardi biscuits into the cool syrup and lay lengthways across the cream. Once all the biscuits have been arranged, carefully pour over the rest of the egg cream, cover completely with cling film and place into the freezer for at least 6 hours or overnight. Reserve any leftover syrup.
- To make the grilled peaches – heat a griddle or fry pan over a high heat. Slice the cheeks off each peach and brush the cut side with any remaining syrup. Place the peaches cut side down into the pan and cook without moving for 2 – 3 minutes until warmed through and charred.
- To serve - Remove the fully frozen Semifreddo from the freezer, slice into 10 even pieces and plate up. Leave at room temperature for 5 minutes before serving with a grilled peach cheek.