Best 10 Peach Semifreddo With Raspberry Sauce Recipes

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Peach Semifreddo with Raspberry Sauce: A Delightful Summer Treat. When the warm weather sets in, there's nothing quite like a cold, refreshing dessert to cool you down. This peach semifreddo with raspberry sauce is the perfect choice. Made with fresh peaches, cream, and eggs, this frozen dessert is smooth, creamy, and bursting with flavor. The raspberry sauce adds a pop of tartness that perfectly complements the sweetness of the peaches. Whether you're looking for a special dessert to serve at a dinner party or a simple treat to enjoy on a hot summer day, this peach semifreddo with raspberry sauce is sure to please.

Here are our top 10 tried and tested recipes!

VANILLA SEMIFREDDO WITH RASPBERRY SAUCE



Vanilla Semifreddo with Raspberry Sauce image

Provided by Ina Garten

Categories     dessert

Time 4h40m

Yield 8 servings

Number Of Ingredients 14

Vegetable oil, for greasing the pan
4 extra-large eggs, separated, at room temperature
1/2 cup sugar, divided
Seeds scraped from 1/2 vanilla bean
1/2 teaspoon cream of tartar
1 cup cold heavy cream
1 tablespoon vanilla liqueur (optional)
1 teaspoon pure vanilla extract
Fresh Raspberry Sauce (recipe follows)
Fresh blueberries, for serving
1 half-pint fresh raspberries (6 ounces)
1/2 cup sugar
1/2 cup good raspberry preserves (6 ounces)
1 tablespoon framboise liqueur

Steps:

  • Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer.
  • Put the egg yolks (reserve 1/3 cup of the egg whites and discard or save the rest for another use), 1/4 cup of the sugar and the vanilla seeds in a medium heatproof bowl and beat with a handheld mixer fitted with the beater attachment for 2 minutes, until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Off the heat, beat the mixture for 1 minute.
  • In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining 1/4 cup of sugar and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula.
  • Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using) and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours.
  • Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes.
  • Pour the mixture and the preserves into the bowl of a food processor fitted with the steel blade and process until smooth. Stir in the framboise and chill.
  • To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel off the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo and place them in the center of the sauce. Sprinkle each serving with blueberries and serve immediately.

PEACH SEMIFREDDO WITH RASPBERRY SAUCE



Peach Semifreddo With Raspberry Sauce image

Provided by Florence Fabricant

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 6

3 medium-size ripe peaches
Juice of one lemon
2/3 cup sugar
2/3 cup part-skim ricotta cheese
1 1/2 cups heavy cream
1 pint fresh raspberries

Steps:

  • Line a 4-cup metal loaf pan with a piece of waxed paper that covers the bottom and both long sides and extends three inches beyond the edges of the pan. The ends of the pan do not need to be covered.
  • Cut the peaches in half, remove the pits and cut each peach half in quarters. Place the peaches in a food processor with the lemon juice, 1/2 cup of the sugar and the ricotta, then puree. Push the puree through a sieve to remove bits of skin.
  • Refrigerate the peach mixture while continuing with the recipe.
  • Whip the cream until stiff. Fold the whipped cream into the peach mixture, then pour the mixture into the prepared loaf pan, smoothing the top. Fold the ends of the waxed paper over the top to cover mixture. Place the pan in the freezer for 8 hours or overnight.
  • Reserve 6 attractive raspberries for garnish and make the sauce by forcing the remaining raspberries through a sieve; or puree the raspberries in a food processor, then sieve them to remove the seeds. Sweeten the puree to taste with some or all of the remaining sugar. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
  • An hour and a half to 3 hours before serving, unmold it. Run a knife down the narrow ends and along the sides of the pan, lift the waxed paper off the top and unmold the semifreddo onto a large piece of foil. Peel off the waxed paper, wrap the block of dessert in foil and place it in the refrigerator on its serving dish until ready to serve. It can remain in the refrigerator up to 4 hours.
  • To serve, unwrap the semifreddo, place on its chilled serving dish and garnish with the reserved raspberries. Cut thick slices and spoon some sauce on each serving.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 9 grams, Carbohydrate 39 grams, Fat 26 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 47 milligrams, Sugar 33 grams

PEACH CHAMPAGNE SEMIFREDDO



Peach Champagne Semifreddo image

Provided by Food Network

Categories     dessert

Time 3h10m

Yield 8 servings

Number Of Ingredients 9

8 large egg yolks
1 1/4 cups granulated sugar
2 pinches salt
3/4 cup champagne
1 cup heavy cream
3/4 cup water
2 pounds peaches
1 teaspoon lemon juice
4 large or 6 small juicy ripe peaches

Steps:

  • In a stainless steel mixing bowl, whisk together the eggs, 1/2 cup of the sugar and a pinch of the salt. Whisk in the champagne. Place the bowl over a pot of simmering water. (The pot should be sitting over, not in the water.) Whisk vigorously until thick, about 3 minutes. Remove the bowl from the pot and place it in a bowl of ice water. Cool until room temperature, stirring occasionally. Whip the cream until soft peaks form. Fold the cream into the cooled champagne mixture.
  • Spray a loaf pan with nonstick spray. (I like to use a pan approximately 3 1/2 by 11 1/2 by 3 1/2 inches but a 9-inch square pan will work.) Line the pan with plastic wrap, making sure to press the plastic wrap into the corners of the pan. (The nonstick spray helps the plastic wrap stick to the pan. The plastic wrap makes the terrine easier to unmold.) Gently spread half of the champagne cream into the loaf pan. Place the pan in the freezer for at least 1 hour. Refrigerate the remaining champagne cream.
  • Combine the water and the remaining 3/4 cup sugar in a small sauce pot. Bring the sugar and water to a boil over high heat and boil for 1 minute until the sugar is dissolved. Cool the mixture to at least room temperature. (It can be made several days in advance and refrigerated.)
  • Peel and pit the 2 pounds of peaches. Puree them in a food processor. Strain the puree through a medium holed sieve. There should be 3 cups of peach puree. Stir 1/2 cup of the sugar syrup into the peach puree. Add the remaining pinch salt and the lemon juice. Taste the peach puree. If it is not sweet enough add a little more sugar syrup. (The amount of sugar necessary will depend on the natural sweetness of the peaches. Extra sugar syrup can be used to sweeten ice tea.) Freeze the peach puree in an ice cream machine according to manufacturer's instructions.
  • When the peach puree is frozen, spread it evenly into the loaf pan over the frozen champagne cream. Let the puree become firm again in the freezer, then carefully spread the remaining champagne cream on top. Freeze the semifreddo for several hours until hard. It can be made several days in advance.
  • Peel the remaining peaches. Cut them in half and remove the pits. Cut in 1/2 inch pieces. Taste the peaches. If they are not very sweet, stir in a little granulated sugar. Often peaches are naturally sweet enough and do not need additional sugar.
  • To unmold, invert the loaf pan onto a cutting board. Run a wet hot towel over the pan. Remove the pan. Carefully peel off the plastic wrap.
  • Slice the semifreddo and place on a plate. Serve with some of the fresh peaches.

FROZEN PEACH SOUFFLE WITH RASPBERRY SAUCE



Frozen Peach Souffle With Raspberry Sauce image

Make and share this Frozen Peach Souffle With Raspberry Sauce recipe from Food.com.

Provided by threeovens

Categories     Frozen Desserts

Time 55m

Yield 1 Souffle, 8-10 serving(s)

Number Of Ingredients 12

3/4 lb fresh raspberry (or frozen)
1/3 cup sugar
1 1/2 tablespoons fresh lemon juice (1/2 a lemon)
2 1/2 cups fresh peaches, unpeeled pitted and chopped peaches (about 3 peaches, 1 1/4 to 1 1/2 pounds)
1 cup sugar, divided
1 1/2 tablespoons fresh lemon juice (1/2 lemon)
1/4 cup peach liqueur
1/4 ounce gelatin
1/2 teaspoon almond extract
6 eggs, separated
1 1/2 cups whipping cream
toasted sliced almonds, for garnish

Steps:

  • Use a food mill to process raspberries and remove seeds; discard seeds.
  • Alternatively, you can puree raspberries in a food processor, then strain to remove seeds; makes about 1 cup raspberry puree.
  • In a medium bowl, whisk together raspberry puree and sugar, until sugar is dissolved; stir in lemon juice and chill (makes about 1/2 cup syrup and can be stored up to 3 days in the refrigerator).
  • Cut a sheet of waxed paper to wrap around a one quart souffle dish; fold in thirds, lengthwise, so it is about 4 inches wide; wrap around the souffle dish and tape ends together, like a collar, so it extends the "height" of the dish by 3 inches; chill dish in freezer.
  • Alternatively, use the same method to increase the "height" of 8 individual ramekins by 1 1/2 inches.
  • In a large saucepan, over medium heat, cook peaches, 1/3 cup sugar and the lemon juice, stirring frequently, until peaches are soft and break down to an applesauce consistency, about 15 minutes.
  • Puree the cooked peaches in a food mill or blender; you'll have about 2 cups.
  • In a small saucepan, over medium heat, warm peach liqueur, stir in gelatin and cook, while stirring, until the gelatin melts; stir the gelatin mixture and the almond extract into the peach puree; chill until cold.
  • Bring a pot of water to a simmer; beat egg yolks with remaining 2/3 cups sugar in a mixing bowl.
  • Place mixing bowl over the simmering water, being sure the bowl does not touch the water; whisk egg yolks until they are pale yellow and have doubled in volume, 5 to 7 minutes.
  • Remove bowl from heat, whisk in the peach mixture and whisk until it cools down.
  • Beat egg whites to stiff peaks; in a separate bowl, beat whipping cream to soft peaks.
  • Stir half the egg whites into the peach mixture; add remaining egg whites to the whipped cream, then pour the peach mixture on top.
  • Gently fold them all together.
  • Gently spoon mixture into the souffle dish or the prepared ramekins; it should come at least halfway up the paper collar.
  • Smooth out the top and scatter with the toasted almonds.
  • Freeze until very firm, at least 4 hours; it can be frozen overnight, but transfer to the refrigerator for an hour to soften before serving.
  • If you do make it more than 1 day in advance, press plastic wrap to surface, once frozen.
  • To serve, carefully remove collar, serve thin slices with a little raspberry sauce spooned over, and the rest passed.
  • Alternatively, serve in individual ramekins, with a little raspberry sauce.

Nutrition Facts : Calories 386, Fat 20.6, SaturatedFat 11.5, Cholesterol 219.8, Sodium 71.7, Carbohydrate 45.5, Fiber 3.6, Sugar 40.1, Protein 7.4

RASPBERRY SEMIFREDDO



Raspberry Semifreddo image

This is a family favourite, found in a Chatelaine magazine. I've served for guests a few times with rave reviews. It's ready in less than a half hour, then just freezing time.

Provided by erryn_kruppi

Categories     Frozen Desserts

Time 6h25m

Yield 10 serving(s)

Number Of Ingredients 9

2 cups frozen unsweetened raspberries (do not use raspberries in light syrup) or 1 pint fresh raspberry
5 egg yolks
1/3 cup Grand Marnier
1 tablespoon milk
3 teaspoons vanilla
1/2 cup white sugar
9 ounces semisweet chocolate, chopped into no larger than 1/4 inch pieces
3 cups whipping cream
1/4 cup seedless raspberry jam

Steps:

  • Line bottom and sides of a 9x5 loaf pan with plastic wrap.
  • Spread out 1 cup raspberries on bottom of pan and put in freezer.
  • Place yolks in top of a double boiler. Whisk in grand marnier, milk and 2 tsp vanilla until combined. Slowly whisk in sugar.
  • Place over a saucepan of simmering water. Continuously whisk yolk mixture until pale yellow in colour, 4 to 5 minutes. Remove from heat. Refrigerate uncovered, until cold.
  • In a large mixing bowl whip 2 cups of cream until soft peaks form.
  • Stir a third of cream into cold egg mixture.
  • Fold in remaining cream until no yellow streaks remain.
  • Fold in 3 ounces of chocolate and remaining raspberries.
  • Remove loaf pan from freezer. Pour berry mixture into pan and smooth out. Cover with plastic wrap.
  • Freeze until firm.
  • Chocolate sauce can be made at time of serving of in advance and just warmed before serving.
  • To make sauce combine remaining 1 cup of cream with vanilla and raspberry jam. Microwave until boiling and pour over remaining 6oz chocolate. Stir until melted.
  • To serve, remove pan from freezer and invert dessert onto a platter. Remove plastic and stand at room temperature 10 mnutes to soften. Slice into 1" slices with hot knife and top with warm chocolate raspberry sauce.

LIMONCELLO & RASPBERRY SEMIFREDDO



Limoncello & raspberry semifreddo image

Limoncello lends a lively kick to both the semifreddo and the sauce - a perfect chance to use up that bottle you brought back from holiday

Provided by Angela Nilsen

Categories     Dessert, Dinner

Time 25m

Number Of Ingredients 9

100g fresh or frozen (thawed) raspberry
85g golden caster sugar
284ml carton double cream
4 tbsp limoncello
2 x 200ml cartons crème fraîche
225g fresh or frozen (thawed) raspberry
2 tbsp golden caster sugar
2 tbsp limoncello
extra raspberries

Steps:

  • Line the base of a 1kg loaf tin (19cm x 12cm x 9cm deep) with baking parchment. For the semifreddo, mash the raspberries and half the sugar in a bowl with a fork. Whisk the cream, the rest of the sugar and the limoncello to soft peaks. Beat the crème fraîche briefly so it is in soft peaks like the cream. Gently fold the cream mixture and crème fraîche together.
  • Pour the mashed raspberries into the cream and give a few stirs only - just enough to swirl it through the creamy mix. Pour the mixture into the loaf tin and smooth the top.
  • For the coulis, mash the raspberries, sugar and limoncello with a fork, then push through a sieve.
  • Open-freeze (see 'Try' below) the semifreddo then cover with cling film and foil and freeze for up to 1 month. Pour the sieved coulis into a rigid container and freeze for up to 1 month.
  • To serve, thaw the coulis in the fridge overnight. Thaw the semifreddo in the fridge for 1 hr. Remove it from the tin and peel off the lining paper. Drizzle with a little of the coulis and scatter some raspberries over the top. Serve in slices with the rest of the coulis.

Nutrition Facts : Calories 461 calories, Fat 39 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

GRILLED PEACHES WITH FRESH RASPBERRY SAUCE



Grilled Peaches with Fresh Raspberry Sauce image

Provided by Jamie Purviance

Categories     Food Processor     Berry     Fruit     Dessert     Quick & Easy     Backyard BBQ     Raspberry     Lemon     Peach     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 1/4 cups (lightly packed) fresh raspberries (about 13 ounces)
3 tablespoons water
3 tablespoons sugar
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter
1 1/2 tablespoons (packed) dark brown sugar
6 medium-size ripe but firm peaches, halved, pitted

Steps:

  • Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
  • Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.

RASPBERRY AND PISTACHIO SEMIFREDDO



Raspberry and Pistachio Semifreddo image

I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.

Provided by Cindy Anschutz Barbieri

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 6h5m

Yield 6

Number Of Ingredients 6

6 egg yolks
3 tablespoons honey
1 teaspoon honey
1 cup heavy whipping cream
8 ounces fresh raspberries
2 ½ tablespoons chopped pistachio nuts

Steps:

  • Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
  • Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
  • Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
  • Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
  • Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 16.6 g, Cholesterol 259.2 mg, Fat 20.8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 37.7 mg, Sugar 11.8 g

LEMON AND AMARETTI SEMIFREDDO WITH RASPBERRY SAUCE



Lemon and Amaretti Semifreddo with Raspberry Sauce image

Categories     Berry     Citrus     Egg     Dessert     Freeze/Chill     Frozen Dessert     Raspberry     Lemon     Spring     Summer     Bon Appétit     Kidney Friendly

Yield Makes 8 to 10 servings

Number Of Ingredients 7

2 10-ounce packages frozen raspberries in syrup, thawed
4 large egg whites
1 cup powdered sugar, divided
2 cups chilled heavy whipping cream
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cinnamon
1 cup coarsely crushed amaretti cookies (Italian macaroons; about 3 ounces), divided

Steps:

  • Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.)
  • Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.)
  • Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with sauce.

RASPBERRY LEMON SEMIFREDDO WITH MELBA SAUCE



Raspberry Lemon Semifreddo With Melba Sauce image

For a fabulous finish to your meal, serve this beautiful Semifreddo (semi frozen) dessert - sliced, then drizzled wih a delicate raspberry Melba sauce. Every bite is worth celebating!!

Provided by Chef mariajane

Categories     Frozen Desserts

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1 (300 g) can sweetened condensed milk
1/3 cup lemon juice
1 tablespoon lemon zest, grated
1 cup whipping cream
200 g europe's best frozen raspberries (1/3 of 600g bag)
400 g europe's best frozen raspberries (2/3 0F 600G Bag)
1/2 cup smuckers raspberry jam
1/4 cup orange juice
1/3 cup granulated sugar
2 teaspoons cornstarch
2 tablespoons water

Steps:

  • SEMIFREDDO: In a mixing bowl, combine sweetened condensed milk, lemon juice, lemon zest and whipping cream. Beat on high speed until thickened and soft peaks form. Fold in raspberries. Spoon mixture into a plastic wrapped 9x5-inch loaf pan. Freeze for 4-5 hours, or until firm. Cover if freezing overnight.
  • SAUCE: In a saucepan, combine raspberries, raspberry jam, orange juice and sugar. Bring mixture to a gentle boil, cooking until raspberries are very soft, about 8 minutes. In a small bowl, combine cornstarch, with water and mix thoroughly. Add to raspberry mixture, stirring constantly, until mixture thickens slightly. Remove from heat . Strain through a fine sieve to remove seeds. Cover and refrigerate.
  • To serve, unmold semifreddo from pan. Cut into slices and spoon over melba sauce.
  • MAKE AHEAD:.
  • Semifreddo can be wrapped well and frozen for up to five days. Melba Sauce can be covered and refrigerated two days ahead or frozen for two weeks.
  • TIPS: Spray loaf pan before fitting with plastic wrap. This helps wrap stay in place.

Nutrition Facts : Calories 397, Fat 14.4, SaturatedFat 8.9, Cholesterol 53.5, Sodium 66.4, Carbohydrate 65.4, Fiber 3.7, Sugar 55.7, Protein 4.3

Tips:

  • Choose ripe, flavorful peaches. This will ensure that your semifreddo has the best possible flavor.
  • Use a food processor to puree the peaches. This will make them smooth and creamy, and it will also help to incorporate air into the mixture, which will make the semifreddo light and fluffy.
  • Fold the whipped cream into the peach puree gently. Overmixing will deflate the whipped cream and make the semifreddo dense.
  • Freeze the semifreddo in a loaf pan or other mold. This will help it to hold its shape when you serve it.
  • Let the semifreddo thaw for about 10 minutes before serving. This will make it easier to scoop and it will also allow the flavors to fully develop.
  • Serve the semifreddo with raspberry sauce or other fruit sauce. This will add a delicious pop of flavor and color.

Conclusion:

Peach semifreddo with raspberry sauce is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy weeknights or special occasions. The combination of sweet peaches, creamy semifreddo, and tart raspberry sauce is sure to please everyone at your table.

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