Cherry-Peach Semifreddo
Nutritional values
(Percentage of daily recommendation)
| Calorie | 952 cal. | (45 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 35 g | (140 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 770 mg | (19 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 192 μg | (96 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 41.7 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 565 mg | |||
| Complete sugar | 64 g |
Ingredients
- Ingredients
- 350 grams Cherries
- 5 Peaches
- 5 egg yolks
- 100 grams sugar
- 2 Tbsps Vanilla sugar
- 400 grams Mascarpone
- 2 egg whites
- 1 Tbsp lemon juice
- 250 milliliters Whipped cream
Preparation steps
Line a loaf pan with plastic wrap. Rinse cherries, remove pits and puree. Blanch peaches in boiling water. Peel, halve lengthwise, and remove pits. Cut 3 peaches into pieces. Puree the remaining peaches.
In a bowl, stir the yolks with the sugar and vanilla sugar. Place over a pot of simmering water and mix with a hand mixer until thick and creamy. Remove from heat and continue mixing over a cold water bath until cooled. Mix in the mascarpone until smooth. In a separate bowl, mix the egg whites and lemon juice with a hand mixer until stiff peaks are formed. In separate bowl, mix the cream with a hand mixer until stiff peaks are formed. Gently fold the egg whites and cream into the mascarpone mixture.
In a bowl, stir 3 tablespoons of the cherry puree into a 1/3 of the mascarpone mixture. In a separate bowl, stir 3 tablespoons of the peach puree into a 1/3 of the mascarpone mixture. Fold the peach pieces into the peach-mascarpone mixture.
Spread 3 tablespoons of the cherry puree on the bottom of the loaf pan. Spread the cherry-mascarpone mixture on top in an even layer. Create a trough down the center. Spread the peach mascarpone mixture over top in an even layer. Spread the remaining peach puree overtop and swirl for a marbled appearance. Cover and freeze until set, about 4 hours or overnight.
To serve, remove from the loaf pan, and gently remove plastic wrap. Serve sliced.
