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Saturnine Peach Semifreddo (semifreddo alle pesche tabacchiere)

Saturnine Peach Semifreddo (semifreddo alle pesche tabacchiere)

The saturnine peach semifreddo is an amazing spoon dessert. It combines all the goodness of a classic pastry dish with the delicious taste of fresh summer fruit.

The origins of the Saturnine Peaches are Chinese. In Italy, it is grown on the slopes of the Etna in Sicily. This type of peach is much sweeter and more fragrant than the classic peach varieties. It is suitable for fresh consumption but still very appropriate for processing.

Its pinkish and watery pulp gives off scents of rose and violet; its sweet and intense flavor recalls the taste of strawberry and vanilla.

The semifreddo is similar to ice creams, but they mainly differ from the presence of whipped cream in the semifreddo. The fatty part gives structure to the preparation and gives the palate the feeling that these desserts are less cold than the ice creams themselves, despite being stored in the freezer: that’s why they define themselves, precisely, “semifreddo,” and they are easily consumed even in winter, unlike natural ice creams.

In all these recipes, semi-whipped cream is always present; for a nice aroma, fresh fruit, dried fruit paste, or liqueur is used; they can also include the use of meringue, pâte à bomb, pastry cream (crema pasticcera), or a mixture of them.

Pesche Tabacchiere
Saturnine Peach Semifreddo (semifreddo alle pesche tabacchiere)
Cuisine ,
Courses ,
Difficulty Beginner
Prep Time: 15 mins Rest Time: 6 hrs Total Time: 6 hrs 15 mins
Servings 6
Best Season Summer

Saturnine Peach Semifreddo is a delightful endeavor, combining the richness of a semifreddo with the delicate sweetness of peaches. Here's a recipe to guide you:

  • 3 Saturnine peaches
  • 1/2 cup sugar
  • 3 egg yolks
  • 1 cup whipping cream
  • 5-6 drops of lemon juice
    • Peel the peaches.
    • Cut them into small pieces and blend them with the mixer until you get a puree with a few drops of lemon to prevent it from becoming dark.
    • In a bain-marie, whisk the egg yolks with sugar using an electric whisk for a few minutes.
    • Pour the peach puree flush and continue whipping for another minute (the long whipping will allow you to incorporate a lot of air, essential for the success of a semifreddo).
    • Let it cool down.
    • Whip the cream until stiff and gently add it to the yolks and peach puree mixture.
    • Distribute the mixture in the mold you prefer and let it cool in the freezer for at least 6 hours.
    • Remove your semifreddo from the freezer just before serving(melt quickly enough), soak the mold for a few seconds in hot water, and turn it upside down on the plate.
    • Decorate with peach slices and mint leaves.
Keywords: Saturnine Peach Semifreddo