By Samuel Goldsmith published
Semifreddo is a great summer dessert - frozen and full of flavour thanks to our addition of peach, pistachio and amaretto.
The great thing about semifreddo is that it can be made in advance so if you're hosting a dinner party you can prepare it a few days before to reduce the stress levels on the day!
- Around 30mins before making, place a large bowl and the whisk/beater of an electric mixer in the fridge. Remove when ready, pour the double cream into the bowl with 1tsp vanilla paste and 2tbsp amaretto and whisk until soft peaks form. Place the bowl and cream back in the fridge.
- Put the eggs and sugar in a large heatproof bowl placed over simmering water. Whisk until thick, pale and double in volume. Remove from the heat and whisk to cool.
- Fold the cream mixture gently into the eggs along with 75g of chopped pistachios. Pour into the prepared loaf tin and place in the freezer for at least 5 hours, but preferably overnight.
- Before serving, cut the peaches in half and remove the stones. Slice each half into 4-6 segments. Heat a large griddle or frying pan and fry the peach slices for 8-10 mins until beginning to golden. Pour in the amaretto and cook off the alcohol for 1-2mins before adding in the butter. This will thicken the amaretto and create a sauce.
- Remove the semifreddo from the freezer 10mins before serving and serve a slice with a spoonful of the peaches and amaretto sauce.
- 500ml double cream
- 1tbsp vanilla bean paste or extract
- 175ml amaretto, plus 2tbsp
- 4 eggs
- 120g caster sugar
- 100g pistachios, chopped
- 4 peaches
- 1tbsp butter
- you will need:
- 1.8 litre (3pt/2lb) loaf tin, lined with cling film
Make it alcohol free
For an alcohol-free version, there are some great zero alcohol Amaretto’s on the market. Look out for a brand called Lyre’s online.
After leaving university with a BSc in Food from the University of Birmingham, Samuel embarked on a career in teaching; he taught cookery to teenagers at secondary school level. At the weekends, he worked as a sous chef and assisted on food photography shoots during the holidays.
After 8 years as a teacher, he decided to concentrate fully on food writing. Nearly 15 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and he still loves to teach people how to cook (although he’s not quite as patient as he used to be!).
After travelling Europe searching for the best coffee shops, he landed the perfect role working across woman&home, Woman’s Weekly, Country Homes & Interiors, Livingetc, Homes & Gardens and GoodtoKnow. Along with the Test Kitchen team, he produces recipes and looks after the content for these magazines and websites and others in the Future portfolio.
Away from Future, Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. He can usually be found binge-watching TV shows, wandering a museum or escaping the city for greener and sunnier climates. He also dreams of buying a run-down Italian villa and turning it into a cookery school in the sun.
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