Servings: 6 Time: 20 minutes
Ingredients:
½ tablespoon honey
6 ounces sour cream
1/6 cup small fresh mint leaves
2 ripe peaches, sliced thinly
1 tablespoon fresh lime juice
1/6 cup shelled unsalted pistachios
1/6 cup confectioners’ sugar
Instructions
1. Line 8-inch loaf pan with plastic wrap allowing overhang on the sides. Beat sour cream with electric mixer till soft peaks form. Whisk in sugar to mix.
2. With mixer on low speed, beat cream till stiff peaks form. Fold in pistachios and pour content into pan. Freeze for 4-6 hours.
3. Before serving, whisk honey and lime juice to prepare peach topping. Add peaches and toss for 5 minutes to combine and release juice. Invert the semifreddo on a plate.
4. Fold mint into peach mixture and scoop juices over semifreddo.
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