This is an easy make ahead dessert which looks great when presented to the table. But don't panic, the peach semifreddo is easy to make, and can sit in the freezer until you are ready for it.
Line a 2lb / 900g loaf tin with greaseproof paper or clingfilm. Leave enough hanging over that you will be able to cover the top as well.
Whip a 300ml tub of double cream until thick, then pop in the fridge. Rinse your whisk beaters clean.
Keeping the heat to a low simmer, begin to whisk the egg and sugar with an electric hand whisk. You need to whisk until it has grown at least double in size, and the colour has gone much lighter. I do the first couple of minutes on a low speed, and once everything is starting to blend, I bring it up to a medium speed. Expect to whisk for 8-10 minutes. Be careful as you are whisking over very hot water.
Pour the mix into the prepared loaf tin and give it a tap on the worktop to pop any air bubbles. Put in the freezer for at least 8 hours. I make it the day before.
Remove the semifreddo from the freezer and invert directly on to the chilled serving plate. It will slice easily after standing for just a couple of minutes.
If you can't get hold of Opie's peaches, use a can or jar of peach halves. You are looking at approx 330g drained weight.
Serving suggestions:
Copyright Claire Thomas / SHE-EATS.com