food, Recipes

Yoghurt Semifreddo

Michael le Grange



Ingredients

70g egg white

125g icing sugar

5 sheets gelatine

500g plain yoghurt

135g whipped cream

4 nectarines, cut into eight wedges

200g sugar

200ml water

1 vanilla pod

Method

To make the semifreddo, beat the egg whites and the sugar together until soft peaks have formed. Soak the gelatine sheets in cold water until softened, then squeeze out any excess liquid.

Gently heat the yoghurt in a small saucepan and add the gelatine, stirring until melted.

Leave to cool until room temperature, then fold in the egg white and sugar mixture and whipped cream.

Spoon the mixture into a large piping bag and pipe the mixture into half sphere moulds, or whatever shape you prefer.

Freeze until completely set, then remove from the moulds, allowing the mixture to soften slightly, so that two sphere halves can be stuck together to form a ball. Refrigerate until ready to serve.

To prepare the nectarines, heat the sugar, water and vanilla pod together in a saucepan to make a simple syrup. Place the nectarine slices in the syrup and simmer until tender, but still firm and leave to cool.

Blend half of the nectarines with a little of the syrup to make a puree (acute accent), and strain through a sieve.

Serve the semifreddo with the nectarine puree and slices of poached nectarine. Serves 6

 

This article originally featured in the December 2013 issue of House and Leisure.