White Chocolate Semifreddo with Salted Caramel and Fresh Peaches

13 Jul

This week Pickles and Kumquats is participating in our second Foodie Fight, an online culinary battle (for fame not fortune). The theme of this week’s battle? Frozen Dessert! Enjoy and head on over to Foodie Fights to VOTE!

Drizzle, Drizzle!

Temperatures in the District recently have been in the triple digits. It is hot, humid and pretty unbearable… perfect for ice cream, sorbets and popsicles (oh my)! For this battle I decided to make a semifreddo. Italian for ‘half cold’, a semifreddo is a frozen treat  made from folding whipped cream with a custard or ice cream. The result is a rich dessert with a mousse-like texture. I went with a white chocolate semifreddo with salted caramel, almonds and fresh peaches… yum!

First up, Salted Caramel Sauce…

1/2 cup sugar
1/4 cup water
1/2 cup heavy whipping cream
3 1/2 tablespoons unsalted butter
1/2 teaspoon coarse kosher salt

Stir sugar and water in a small sauce pan over med-low heat until the sugar crystals are completely dissolved. Next increase the heat to bring your syrup to a boil for ten minutes or until the syrup turns amber in color. Turn heat to low and add your heavy cream, stir until fully incorporated. Remove from the heat and stir in your butter and salt.

Next in a small frying pan toast 1/2 cup slivered almonds (two to three minutes). Coat the almonds with two tablespoons of your salted caramel sauce and chill the rest until ready to serve.

Toasty Nuts

For the semifreddo…

6 ounces fine-quality white chocolate, chopped
2 large eggs
1/3 cup sugar
1 teaspoon vanilla extract
1 1/2 cups chilled heavy cream

3-4 fresh peaches

Frist line a loaf pan with two layers plastic wrap, allowing extra for overhang, and chill the pan in the freezer. While your pan gets chilly, bring a small sauce pan with an inch or so of water to a simmer. Place a heat-proof bowl on top and melt your chocolate, stirring as it melts. Remove the chocolate from the heat and replace with a metal bowl. Combine the eggs and sugar over the heat and whisk or beat until the mixture is pale, thick and fluffy, about 5-6 minutes. Remove from the heat and beat in your melted chocolate and vanilla.

Ready for Freezing

In a separate bowl beat your cream until it holds stiff peaks and then fold into your egg mixture until fully combined. Fold in your caramel coated almonds, pour the mixture into your cold loaf pan and cover with plastic wrap.

Freeze your semifreddo for 8 hours or overnight.

When fully frozen unmold your semifreddo on to a platter. Heat your salted caramel sauce on the stove or in the microwave. Rinse and slice your peaches. Finally serve the semifreddo in thick (thicker the better!) slices, drizzled with warm salted caramel and fresh peach slices. (Recipes adapted from Bon Appetite and Gourmet respectively).

Slice It

And the results…

Taste Sensation

So very tasty! One taster described is as ‘an explosion of flavors’, the texture is indeed frozen mousse-like and tastes like a cross between ice cream and pastry cream. Thick, very rich, cold and delicious. The almonds lend a little crunch, the caramel a sweet salty bite and the peaches the fresh taste of summer. A perfect treat that impresses on hot summer night, plus you can make it ahead… yes and please!

Like what you see? Go to Foodie Fights and VOTE!


3 Responses to “White Chocolate Semifreddo with Salted Caramel and Fresh Peaches”

  1. Peggy July 13, 2010 at 9:30 am #

    so this pretty much sounds amazing!

  2. MSoSS July 14, 2010 at 12:36 am #

    oh my, that looks amazing. great job thinking outside of the box!

  3. Barbara July 14, 2010 at 11:13 am #

    Looks delicious and so perfect for this steamy weather!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: