Category, DifficultyBeginner

Impress guests at your next soirée with the refreshingly light taste of Ontario Peaches mixed with wildflower honey in this partially frozen cake.

Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins

Crust
 2 cups finely ground gingersnap cookies
 ¼ cup butter, melted
Semifreddo
 2 eggs
  cup granulated sugar
 pinch of salt
 2 cups Ontario peaches
 ¼ cup wildflower honey
 1 cup 35% whipping cream
Garnish
 2 Ontario peaches, pitted, sliced
 1 cup raspberries

1

In bowl, stir gingersnap crumbs with butter until moistened; evenly pat onto 6-inch [15-cm] springform pan or in 6 - 4 oz [125 mL] ramekins lined with 3-inch [7.5 cm] high parchment paper. Set aside.

2

In heatproof bowl, with hand-mixer at medium-high speed, beat eggs, sugar and salt until doubled in volume, about five minutes. Over saucepan of simmering water, set bowl and beat mixture until thermometer registers 150ºF [65ºC], about five minutes. Over heat, continue beating minutes minutes more. Remove bowl from heat and chill mixture until cool, about 10 minutes

3

In blender or food processor, blend peaches and honey until smooth. Fold peaches into cooled mixture.

4

Using clean beaters, beat cream until stiff peaks form and gently fold into peach mixture. Spoon into prepared crust, smoothing top. Wrap pan in foil and freeze at least four hours. The filling should be firm but not solid. [Can be made up to two days ahead].

5

Remove sides of pan; let stand at room temperature for 1/2 hour. Just before serving, top with peaches slices and raspberries.

Ingredients

Crust
 2 cups finely ground gingersnap cookies
 ¼ cup butter, melted
Semifreddo
 2 eggs
  cup granulated sugar
 pinch of salt
 2 cups Ontario peaches
 ¼ cup wildflower honey
 1 cup 35% whipping cream
Garnish
 2 Ontario peaches, pitted, sliced
 1 cup raspberries

Directions

1

In bowl, stir gingersnap crumbs with butter until moistened; evenly pat onto 6-inch [15-cm] springform pan or in 6 - 4 oz [125 mL] ramekins lined with 3-inch [7.5 cm] high parchment paper. Set aside.

2

In heatproof bowl, with hand-mixer at medium-high speed, beat eggs, sugar and salt until doubled in volume, about five minutes. Over saucepan of simmering water, set bowl and beat mixture until thermometer registers 150ºF [65ºC], about five minutes. Over heat, continue beating minutes minutes more. Remove bowl from heat and chill mixture until cool, about 10 minutes

3

In blender or food processor, blend peaches and honey until smooth. Fold peaches into cooled mixture.

4

Using clean beaters, beat cream until stiff peaks form and gently fold into peach mixture. Spoon into prepared crust, smoothing top. Wrap pan in foil and freeze at least four hours. The filling should be firm but not solid. [Can be made up to two days ahead].

5

Remove sides of pan; let stand at room temperature for 1/2 hour. Just before serving, top with peaches slices and raspberries.

Ontario Peach and Honey Semifreddo