Peach-and-Strawberry Semifreddo

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In this semifreddo, peaches and strawberries taste and look great together. The recipe can easily be adapted to other fruits as well. Peaches and kiwi or mango and strawberries would also pair wonderfully. To make a straight dividing line between the strawberry and the peach layers, freeze the bottom layer until firm, about six hours, before adding the top layer. If you pour in the top layer without freezing the bottom first, the two won’t mix, but you’ll get a bell-shaped curve as the top sinks in a bit — which I think is actually quite attractive.

Time from start to finish: 12 hours

Ingredients

  • 1 pound strawberries
  • cups sugar
  • 4 tablespoons freshly squeezed lemon juice
  • 1 pound peaches
  • 1 cup heavy cream
  • 2 egg whites

Method

  1. Remove the green tops of the strawberries. Quarter the strawberries and place them in a saucepan with ½ cup of the sugar and 2 tablespoons of the lemon juice over medium-low heat. Once the fruit begins bubbling, cover the pan and cook for 10 minutes. Allow to cool completely.
  2. Peel and pit the peaches, and cut into ¼-inch slices. Place them in a second saucepan with ½ cup of the sugar and the remaining 2 tablespoons lemon juice. Repeat the cooking procedure in step 1.
  3. Once the strawberries and peaches have both cooled, whip the heavy cream together with the remaining ¼ cup sugar until stiff peaks form. Divide the whipped cream into two mixing bowls. Put the cooked strawberries, along with any liquid they have released, in a food processor and puree them. Add the strawberry puree to one of the bowls with the whipped cream and fold together until you obtain a homogeneous mixture. Repeat the same procedure with the cooked peaches, folding them into the cream in the second bowl.
  4. Whip the egg whites until soft peaks form. Divide the whites evenly between the two bowls and carefully fold them into the mixtures.
  5. Line a -quart loaf pan with plastic wrap and pour in whichever fruit mixture you would like to end up on top of the finished semifreddo. Pour in the second fruit mixture (or freeze the bottom layer first to obtain a straight line division between the two). Cover and place in the freezer for at least 10 hours, or overnight.
  6. When ready to serve, unmold the semifreddo onto a platter or cutting board and slice into portions. If the semifreddo does not loosen from the loaf pan easily, wet a towel with very hot water and wipe the bottom and sides of the loaf pan.