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Ingredients
Cherry-Peach Semifreddo
- 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
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.
(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 %) |