White Peach Semifreddo Pastry Chef Megan Fitzroy-Phelan of Lost Letter | Richmond, VA

I have chosen to create a bright and light semifreddo with the White Peach Puree from Perfect Puree. It is essentially a play on peaches and cream but mousse and light as air. I’ve incorporated fresh diced yellow peach as well for brightness and acidity and for a fun textural element. The semifreddo sits on a bed of almond shortbread crumble.

Ingredients for White Peach Jam:
• 750 g.The Perfect Purée White Peach Puree, thawed
• 450 g.sugar
• 300 g.fresh white peaches, diced

Ingredients for Semifreddo:
• 4 eggs, separated
• 140 g.sugar, divided
• 30 g.glucose syrup
• 4 g.salt
• 680 g.heavy cream
• 250 g.White Peach Jam

Ingredients for Almond Shortbread Crumb:
• 80 g.powdered sugar
• 330 g.all-purpose flour
• 180 g.high-quality spanish olive oil
• 9 g.kosher salt
• 200 g. sliced almonds, toasted

To Assemble and Serve:
• fresh diced yellow peaches
• White Peach Jam
• Almond Shortbread Crumb
• fresh thai basil leaves

Method for White Peach Jam:
In a saucepan, combine White Peach Puree, sugar, and diced peaches. Bring to a low simmer, stirring frequently, and cook until diced peaches are translucent and mixture thickens slightly. Remove from heat and cool completely before use.

Method for Semifreddo:
Whisk egg yolks with half the sugar over a double boiler until the mixture reaches sabayon stage, pale and thick. Remove from heat and cool completely. In a separate bowl, whip heavy cream to soft peaks and reserve. In another bowl, combine egg whites, glucose syrup, salt, and remaining sugar. Warm over a double boiler until just warm to the touch, then whip to stiff peaks. Gently fold whipped cream into the yolk mixture, followed by the whipped egg whites. Fold in White Peach Jam until evenly distributed. Pour mixture into a parchment-lined 9-inch springform pan, smooth the top, and freeze until firm.

Method for Almond Shortbread Crumb:
In a mixing bowl, combine powdered sugar, flour, olive oil, and salt. Mix until evenly incorporated and crumbly. Spread mixture onto a Silpat-lined baking sheet and bake at 160°C (320°F) for 15 to 20 minutes, or until deep golden brown. Cool completely. Once cooled, grind the shortbread in a food processor until fine and sandy. Separately, coarsely chop toasted almonds and fold into the shortbread crumb mixture.

To Assemble and Serve:
Combine diced yellow peaches with a small amount of White Peach Jam to lightly coat. On each plate, spoon a base of Almond Shortbread Crumb. Unmold and slice the frozen White Peach Semifreddo, and place a slice on top of the crumble. Spoon peach mixture over the semifreddo and garnish with Thai basil leaves. Serve immediately.