We’ve given classic peach and raspberry ice-cream a refreshing twist by serving it as a frozen mousse dessert, known as a semifreddo (Italian for ‘half cold’) SERVES 8 READY IN 5HRS PRICE PER SERVING 47p 411g can peaches in fruit juice 3 large egg yolks, plus 2 egg whites 90g caster sugar 150g fresh raspberries 2tsp lemon juice 75g Asda Full Fat Greek Yogurt 1 Line a 24cm loaf tin with a double layer of clingflm.
2 Drain the peaches and reserve 2tbsp of the juice. Puree 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 puree into the egg yolk mixture. 5 Whisk 1 of the egg whites until stif, 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 puree 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 puree 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 4hrs. To serve, thaw for 10mins, then turn out of the tin and slice.
1
of your 5-a-day
Each 283g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
1,220kj Low Low High Low 291kcal 8.2g 3.4g 45.3g 0.28g 15% 12% 17% 50% 5% of your reference intake. Typical energy values per 100g: 431kJ/103kcal
Unlike ice cream, this dessert* doesnÕt need to be stirred while it freezes
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ASDA.COM/RECIPES | JUNE 2015
*THIS RECIPE CONTAINS RAW EGGS AND IS NOT SUITABLE FOR BABIES, TODDLERS, PREGNANT WOMEN OR THE ELDERLY
Peach Melba semifreddo