When it comes to enjoying the Australian stonefruit season, there is nothing better to do than to make a semifreddo. This stonefruit and coconut semifreddo is a showstopping dessert that everyone will love.
I was recently invited to an event to launch the stonefruit season and I learnt a lot about these amazing fruits. But my biggest takeaway from it? Don’t buy overseas stonefruit- wait until the Aussie season. Not only does our stonefruit not taste like fridge (like the imports) but you’re helping out hard-working Aussie farmers by eating their produce. I have taught my kids to look at the fresh produce in the supermarket and read its origin. If it isn’t Aussie…it doesn’t go in the trolley.
We wait all year for the stonefruit season, peaches, plums and nectarines are our favourite fruits. Not just because they are so delicious and juicy when they are in season, but also because of their versatility. They can be eaten as they are, running down chins and forearms or they can be used in baking, jams, and any number of awesome dishes.
Grilled peaches are also a favourite. But semifreddo, with the flavours of the tropics and the deliciousness of stonefruit…well that’s just next level. It’s a make-in-advance dessert that will leave everyone going “wow”! when you get it out of the freezer. It’s perfect for Christmas Day, and any other summer celebration, because the peaches and nectarines make it taste like a fresh burst of summer.
I’ve used peaches and nectarines in this semifreddo, but you could just use peaches, just use nectarines or even include plums. Or use a combo of all three. The reason I used both? Well, I had both at hand.
One really important part of this recipe that you can’t skip is chilling the coconut cream. If you don’t it won’t separate properly and therefore won’t whip properly.
Stonefruit and coconut semifreddo
- ¾ cup white sugar
- 2 eggs
- 3 egg yolks
- 400 gram tin coconut cream CHILLED--do not skip chilling it!
- 300 mls thickened cream
- 5 good sized stonefruits of your choice
- Prep your loaf pan. If you're using metal you'll need to line it with cling film. I prefer to use silicone ones to eliminate this step.
- Beat your eggs, sugar and egg yolks with a handheld electric mixer until light and fluffy. It takes a good five minutes.
- Transfer to a heat tolerant bowl- I use a pyrex dish. Place over a saucepan of simmering water. Carefully whisk (on low with the electric beaters) for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a thermometer.
- Take the bowl off the heat and whisk rapidly on high speed to cool.
- Without tipping the can, open the coconut cream, spoon off the thick white mixture into a bowl and discard the liquid.
- Use an electric mixer to whip the cream and coconut cream together until stiff peaks form.
- Fold through the egg mix.
- Use a blender to puree two of the stonefruits.
- Pour onto the egg and cream mix and stir through gently. Finely chop 2 stonefruits and fold through.
- Slice one of the stonefruits into cm wide slices and line the top of the loaf pan.
- Pour the egg and cream mix into the loaf pan on top of the slices.
- Freeze for 8 hours before serving.