My kitchen is filled with the heady scent of lavender. The bunch of gloriously purple Provençal lavender that I bought at the Bristol Organic Food Festival lies by the windowsill, enticing me closer for a sniff every time I pass it…
With such constant temptation, it wasn’t long before I succumbed and made my first floral dessert.
I’m not sure how I came up with the combination of peach and lavender. Perhaps I was inspired by Tartlette’s apricot and lavender panna cotta, or it might just have been that peaches were the only fruit I had to hand.
Semifreddo means “half cold” in Italian. As the name suggests, it’s served when only just frozen so it melts quickly in the mouth, leaving only the sweetest memories behind. There are a myriad of recipes and techniques for preparing semifreddo, but the end result is always a delicious mousse-like frozen dessert due to the thousands of air bubbles captured within it from either meringue or whipped cream.
And the best thing about semifreddo? You don’t need an ice-cream machine.
The scent of peaches and lavender rise subtly at first from the semifreddo and intensify as it continues to melt until you’re wrapped in the most delicious aromas. The scent isn’t too heavy; there’s nothing grandmotherly about this dessert and nor does it feel like you’re eating potpourri. It’s complex… full of ripe peach flavour, floral, and citrusy from both the splash of limoncello I added to the caramelised peached but mainly from the lavender itself. In essence, it tastes as good as it smells!
Peach and lavender semifreddo
Serves 2
Make sure that the lavender you use is suitable for cooking with, as lavender sold for potpourri or crafts may have been sprayed with pesticides.
130g peeled and stoned peaches, sliced thinly
10g butter
10g caster sugar
1 tablespoon Limoncello
1 large egg white
45g caster sugar
1 teaspoon dried lavender buds
60ml double cream
Firstly, put a frying pan over medium heat and add the butter. When bubbling and beginning to brown add the sugar and stir with a spatula until a caramel forms. Add the sliced peaches to the pan and stir well. Saute until the peaches start to soften and the caramel clings to the slices. Carefully pour in the limoncello, heat for a few seconds until vapours rise, then quickly flambé the pan. Continue cooking until the caramel thickens once more. Scrape into a bowl. Either purée the peaches in a blender or push them through a sieve. Set aside to cool.
Whip the cream until softly thickened and small floppy peaks form. Chill until needed.
Blend the lavender buds with the caster sugar until they disappear and the sugar turns a very pale purple-grey. This lavender sugar may smell too strong, but once combined with the rest of the ingredients the flavours will balance. Whisk the egg white until soft peaks form, then slowly add the lavender sugar, whisking, until stiff glossy peaks form.
Fold one-third of the meringue into the peach purée to loosen it. Carefully fold in the rest of the meringue, then the whipped cream. Divide between two clingfilm-lined freezer-proof moulds–I used silicone jumbo-muffin moulds so didn’t need to line them–and freeze for four hours or until firm. If freezing overnight, allow to stand, unmoulded, at room temperature for about 10 minutes before serving.
Turn out and decorate with some extra peach slices and lavender sprigs.
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Lavender and peaches are a perfect match! Lovely way to prolong summer!
Hi Helen! Thanks for dropping by
We’re actually having a few very summery days just now, and I’m wishing that I had some more semifreddo to celebrate them with.
Wow…peach and lavender sounds so refreshing and summery! Looks delish!
Hi Amrita! Thank-you
It is really summery, isn’t it? I’m feeling like trying out more floral desserts now.
I just made my first semifreddo a few weeks ago and they make a lovely dessert. Peach and lavender sound devine!
I love this idea! I agree one of the best things about semi freddo is not needing an ice cream machine. I need to get a hold of some nice lavender after seeing this recipe
Ive never cooked with lavender. Will have to get my act together – this sounds fantastic
Hi Megan! It really is a fantastic combination. Even my husband–who was very suspicious of cooking with flowers–enjoyed it!
Hi Lorraine! Good luck with the lavender shopping. It took me ages to get hold of mine, but you may be luckier with all those fabulous shops in Sydney…
Hi Beth! It was a first for me, too, but really worthwhile. I’m contemplating using it next with lamb instead of rosemary…
i adore any floral sweets just cause the flavours are so delightful. this is beautiful!
Angela,
When I was in Italy semifreddo seemed to be all the rage. This is just lovely!
Love this flavor combo! The look of the dessert is just gorgeous too!
This is my favorite recipe I have seen you come up with, and you come up with some real winners. I swear I can smell it through the monitor.
Wow this looks so delicious and I really should make the most of my Lavender bush in my front garden. I’ve never used Lavender in baking!
Maria
x
This looks gorgeous! And peach and lavender together sounds divine.
I’m just back from a trip from Parma in Italy where I was really surprised to see that they serve semi-freddo in cones like ice-cream
Hi diva! Thank-you so much!
Hi Ivonne! Wow, it’s not often that I actually cook something that’s ‘in fashion.’ I’m secretly quite thrilled
Hi Sweet & Saucy! Thank-you! I went for a nice and simple presentation and I’m glad you like it!
Hi Erin! What a wonderful compliment–thank-you so much!
Hi Maria! There’s always a first time for everything… Lavender seems to have become really popular since Nigella did lavender cupcakes in HTBADG.
Hi Sophie! Thanks! I’ve seen it served in scoops, too, but I can’t resist taking the opportunity to mould things into pretty shapes
Oh Angela, that looks specacular! I’ve never cooked with lavender but every time I see it for sale at a market I long to. Going to have to take the plunge!
What a heavenly aroma this dessert must have. I really like this combination you chose
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Thanks!
Hi Sophie! It was a really fabulous combination.. I’m still quite proud of it