From the farm
Peachy Keen
FOR CHEF ANNIE SMITHERS, SEMIFREDDO WITH ROASTED PEACHES AND TOASTED ALMONDS IS THE ULTIMATE SUMMER DESSERT.
PHOTOGRAPHY CON POULOS STYLING LUCY TWEED
PEACHES AND ICE CREAM ARE two of summer’s quintessential favourites. Making your own ice cream at home can be a bit of a production, though – creating the base, getting the churn out and fussing around with it. Making a semifreddo is much easier. A good ice cream relies on how much air is incorporated into the base as it freezes through the churning action. With a semifreddo, however, the air is incorporated into the mixture by whipping the egg yolks with a hot syrup and then folding in whipped cream. The air is trapped in the mixture and, when frozen, there is no hint of ice crystals.