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Thanks to Chef Mario Hernandez from Order of the Fat Tongue for this scrumptious summertime recipe!
Ingredients
Serves 6 to 8
1 pound (about 4) ripe peaches, peeled and diced
1 1/2 cups chilled heavy cream
4 large eggs, separated
1 vanilla bean, cut vertically in half and the seeds scraped out
1/3 cup baker’s sugar
1/3 cup honey
Method
Line a loaf pan with plastic wrap, letting excess drape over the sides.
In a medium size bowl whip the cream on medium speed with a handor in a free standing mixer until stiff peaks have formed. Transfer to another bowl, cover and chill.
Clean the bowl and whisk attachment. Add the egg yolks and 1/3 cup honey. Beat on high speed until pale and fluffy, about 3 minutes in a large stainless bowl, over a double boiler until the yolk and honey mix-
ture hits 175 degrees. Transfer to a large mixing bowl and set aside.
Clean the bowl and whisk attachment. Add the egg whites and mix on medium speed until frothy, about 1 minutes. Increase speed to high. Slowly add sugar. Continue beating until semi stiff peaks have formed,
Fold the chilled whipped cream into the egg yolk mixture. Gently fold in the egg whites, a third at a time. Before folding in the last third, add the diced peaches. Continue mixing until all of the egg whites are incorporated into the mix, but be careful not to deflate the batter.
Spoon the batter into the prepared loaf pan. Spread evenly with a spatula, and cover with another piece of plastic wrap, smoothing out any wrinkles with your hands. Tuck excess plastic wrap over the top. Freeze until firm, at least 8 hours but preferably overnight.
To serve, invert semifreddo onto a serving platter and remove pan and plastic wrap. Let stand 10 – 15 minutes at room temperature to soften.
Slice with a warmed knife.
