Ontario Peach and Honey Semifreddo
Contributed by: News Canada
(NC) - Cool hot summer soirées and impress your guests with the refreshingly light taste of Ontario Peaches mixed with wildflower honey in this partially frozen cake.
- 2 cups finely ground gingersnap cookies 500 mL
- 1/4 cup butter, melted 50 mL
- 2 eggs 2
- 1/3 cup granulated sugar 75 mL
- Pinch of salt
- 2 cups Ontario Peaches, pitted, sliced 500 mL
- 1/4 cup wildflower honey 50 mL
- 1 cup 35% whipping cream 250 mL
- 2 Ontario Peaches, pitted, sliced 2
- 1 cup raspberries 250 mL
In bowl, stir gingersnap crumbs with butter until moistened; evenly pat onto 6-inch [15-cm] springform pan or in 6 - 4 oz [125 mL] ramekins lined with 3-inch [7.5 cm] high parchment paper. Set aside.
In heatproof bowl, with hand-mixer at medium-high speed, beat eggs, sugar and salt until doubled in volume, about 5 minutes. Over saucepan of simmering water, set bowl and beat mixture until thermometer registers 150ºF [65ºC], about 5 minutes. Over heat, continue beating 3 minutes more. Remove bowl from heat and chill mixture until cool, about 10 minutes.
In blender or food processor, blend peaches and honey until smooth. Fold peaches into cooled mixture.
Using clean beaters, beat cream until stiff peaks form and gently fold into peach mixture. Spoon into prepared crust, smoothing top. Wrap pan in foil and freeze at least 4 hours. The filling should be firm but not solid. [Can be made up to 2 days ahead].
Remove sides of pan; let stand at room temperature for 1/2 hour. Just before serving, top with peach slices and raspberries.
Serving Size: Makes 8 - 10 Servings