Peach Semifreddo With Raspberry Sauce Recipes

VANILLA SEMIFREDDO WITH RASPBERRY SAUCE

Steps:

• Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer.
• Put the egg yolks (reserve 1/3 cup of the egg whites and discard or save the rest for another use), 1/4 cup of the sugar and the vanilla seeds in a medium heatproof bowl and beat with a handheld mixer fitted with the beater attachment for 2 minutes, until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Off the heat, beat the mixture for 1 minute.
• In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining 1/4 cup of sugar and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula.
• Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using) and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours.
• Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes.
• Pour the mixture and the preserves into the bowl of a food processor fitted with the steel blade and process until smooth. Stir in the framboise and chill.
• To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel off the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo and place them in the center of the sauce. Sprinkle each serving with blueberries and serve immediately.

PEACH SEMIFREDDO WITH RASPBERRY SAUCE

Steps:

• Line a 4-cup metal loaf pan with a piece of waxed paper that covers the bottom and both long sides and extends three inches beyond the edges of the pan. The ends of the pan do not need to be covered.
• Cut the peaches in half, remove the pits and cut each peach half in quarters. Place the peaches in a food processor with the lemon juice, 1/2 cup of the sugar and the ricotta, then puree. Push the puree through a sieve to remove bits of skin.
• Refrigerate the peach mixture while continuing with the recipe.
• Whip the cream until stiff. Fold the whipped cream into the peach mixture, then pour the mixture into the prepared loaf pan, smoothing the top. Fold the ends of the waxed paper over the top to cover mixture. Place the pan in the freezer for 8 hours or overnight.
• Reserve 6 attractive raspberries for garnish and make the sauce by forcing the remaining raspberries through a sieve; or puree the raspberries in a food processor, then sieve them to remove the seeds. Sweeten the puree to taste with some or all of the remaining sugar. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
• An hour and a half to 3 hours before serving, unmold it. Run a knife down the narrow ends and along the sides of the pan, lift the waxed paper off the top and unmold the semifreddo onto a large piece of foil. Peel off the waxed paper, wrap the block of dessert in foil and place it in the refrigerator on its serving dish until ready to serve. It can remain in the refrigerator up to 4 hours.
• To serve, unwrap the semifreddo, place on its chilled serving dish and garnish with the reserved raspberries. Cut thick slices and spoon some sauce on each serving.

RASPBERRY LEMON SEMIFREDDO WITH MELBA SAUCE

Steps:

• SEMIFREDDO: In a mixing bowl, combine sweetened condensed milk, lemon juice, lemon zest and whipping cream. Beat on high speed until thickened and soft peaks form. Fold in raspberries. Spoon mixture into a plastic wrapped 9x5-inch loaf pan. Freeze for 4-5 hours, or until firm. Cover if freezing overnight.
• SAUCE: In a saucepan, combine raspberries, raspberry jam, orange juice and sugar. Bring mixture to a gentle boil, cooking until raspberries are very soft, about 8 minutes. In a small bowl, combine cornstarch, with water and mix thoroughly. Add to raspberry mixture, stirring constantly, until mixture thickens slightly. Remove from heat . Strain through a fine sieve to remove seeds. Cover and refrigerate.
• To serve, unmold semifreddo from pan. Cut into slices and spoon over melba sauce.
• MAKE AHEAD:.
• Semifreddo can be wrapped well and frozen for up to five days. Melba Sauce can be covered and refrigerated two days ahead or frozen for two weeks.
• TIPS: Spray loaf pan before fitting with plastic wrap. This helps wrap stay in place.

CHEF JOHN'S PEACH MELBA

Steps:

• Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
• Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
• Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
• Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.