Invented in a bar in Venice in the 1930s, the Bellini is one of the world's most famous cocktails. Made from a mixture of dry sparkling wine and fresh peaches, it's a wonderful way to enjoy summer, and is sublime reinvented as a luscious dessert.
750 g peaches
650 g caster sugar
500 ml sparkling wine
2 free-range eggs
4 free-range egg yolks
1 vanilla bean, split lengthways, seeds scraped
400 ml thickened cream, whipped to soft peaks
crushed amaretti biscuits
fresh lemon balm
- Line the base and sides of a 2.5L terrine mould (or straight-sided loaf tin) with plastic wrap, allowing the long edges to overhang 10cm.
- Halve the peaches and remove stones. Combine 500g of the caster sugar with sparkling wine in a large saucepan and bring to a simmer over a medium heat. Reduce heat to low, add peaches and cook for 5 minutes or until just soft. Scoop peaches out of syrup and set aside to cool. Continue simmering the syrup for 10 minutes or until thickened slightly. Set aside to cool.
- Remove skin from peaches. Place peach halves in a food processor or blender and blend until smooth.
- Place eggs, yolks, vanilla seeds and remaining caster sugar in a medium heatproof bowl. Whisk well until smooth.
- Set bowl over a saucepan of simmering water, ensuring base does not touch water. Whisk constantly for 5 minutes or until mixture is pale and thicken enough to coat the back of a spoon. Remove from heat and place bowl in an ice bath. Continue whisking until custard mixture has cooled to room temperature.
- Gently fold peach puree and whipped cream into custard mixture, until just combined. Do not over-mix. Fill prepared pan. Fold plastic overhang over semifreddo. Freeze for 4 hours, until firm.
- Turn out the semifreddo onto a platter. Top with amaretti biscuits, raspberries and lemon balm leaves. Slice and serve drizzled with reserved peach syrup.