Roasted Peach Semifreddo Recipe with Kānuka Honey

This Summer semifreddo is a deliciously fresh dessert that is perfect at the end of a long Summer day. Semifreddo is a beautiful alternative to ice cream and doesn’t require an ice-cream churner. Serves 4.

Ingredients

Peaches

Semifreddo

  • 9 egg yolks
  • 1 cup caster sugar
  • Scraped seeds of 1 vanilla bean
  • 2 Tbsp. MVH Kānuka Honey
  • 250g crème fraîche
  • 600ml thickened cream

To Serve

  • 4 gingerbread biscuits (homemade or store-bought)
  • 4 small sprigs of lemon thyme
  • Leftover peach halves
  • Peach semifreddo

Method

Peaches

  1. Preheat oven to 180 degrees C and line a baking tray with baking paper.
  2. Cut the peaches in half and remove the stones.
  3. Transfer to the baking tray and dollop ½ Tbsp. of MVH Kānuka Honey into the stone hole of each peach half along with a knob of butter.
  4. Place in the oven and roast for 25 minutes or until peaches are nicely caramelised but still hold their shape.
  5. Set aside to cool then chop 4 peach halves into bite-size pieces. Reserve the leftover peach halves for serving.

Semifreddo

  1. Line a loaf tin with baking paper.
  2. Whisk the egg yolks, caster sugar, vanilla seeds and MVH Kānuka Honey in a heatproof bowl over a saucepan of simmering water until mixture is thick, pale and tripled in volume (6 minutes).
  3. Remove from the heat and transfer to the bowl of an electric mixer and whisk until cooled to room temperature (3-4 minutes).
  4. While the electric mixer is going, whisk the cream and crème fraîche in a bowl until soft peaks form.
  5. Carefully fold the voluminous egg mixture and chopped roasted peaches into the cream and crème fraîche mix. Do not overmix as the egg mixture can collapse.
  6. Pour into the tin, cover and freeze overnight until firm.
  7. Serve the semifreddo with the peach halves and gingerbread biscuit crumbled on the top. Garnish with a lemon thyme sprig.
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