*Pregnant women, infants and the elderly are advised to eat raw/partially cooked eggs only if they have the British lion stamp
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Yields:
10 serving(s)
Prep Time:
50 mins
Cook Time:
15 mins
Total Time:
1 hr 5 mins
Cal/Serv:
325
Ingredients
2
ripe peaches, halved and destoned
2tsp.
vegetable oil
75g
dark brown soft sugar
397g
tin condensed milk
3
large eggs, separated*
200ml
double cream
75ml
evaporated milk
1Tbsp.
vanilla bean paste
25g
butter
Directions
Step 1Slice each peach 1/2 into 4 wedges and put into a bowl. Add the oil and 25g sugar and toss to coat. Barbecue or griddle over medium heat for 10min, turning halfway, until charred. Allow to cool slightly, then cut into 1/2cm chunks and leave to cool completely.
Step 2Line a 900g loaf tin with a double layer of clingfilm, making sure it hangs over the sides a little. In a large bowl using a handheld electric whisk, beat 200g condensed milk and the egg yolks for 5min, until thick and pale. In a separate bowl, whisk the cream, evaporated milk and vanilla until the mixture holds soft peaks. In a third bowl, using clean beaters, whisk the egg whites until they hold stiff peaks.
Step 3Using a large metal spoon, fold the double cream mixture into the egg yolk bowl, followed by the whites (trying to keep in as much air as possible). Fold in 1/2 the cooled peaches. Spoon mixture into the prepared tin and scatter over remaining peaches. Cover with foil or clingfilm and freeze for at least 6hr, or ideally overnight, until firm.
Step 4When ready to serve, make the sauce. Heat remaining condensed milk, sugar and the butter in a small pan over low heat, stirring until the butter has melted and the sugar dissolves. Pour into a bowl or jug and leave to cool slightly. Transfer the semifreddo to a board, peeling off the clingfilm and leave to soften at room temperature for 10min.
Step 5Serve semifreddo in slices with a drizzle of the sauce.
GET AHEAD:
Make and freeze semifreddo up to a week ahead. Make sauce up to 3 days ahead. Cool, cover and chill. To serve, reheat sauce gently in a pan and complete recipe
Per serving (with 1tbsp sauce):
Calories: 325
Protein: 7g
Total fat: 19g
Saturates: 11g
Carbs: 31g
Total sugars: 31g
Fibre: 0g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
