100g caster sugar
5 organic eggs, separated
300ml cream
seeds from 1 vanilla pod
1 cup toasted almonds, roughly chopped, plus extra to serve
3 nectarines
4 tablespoons honey


1.Place a loaf tin (or whatever freezer-proof vessel you wish to use) in the freezer to chill.
2.Beat together the sugar and egg yolks until pale.
3.Put the cream and vanilla seeds in a separate bowl and whisk to soft peaks.
4.In another separate bowl (and ensuring the beaters are clean and dry) beat the egg whites and a pinch of salt to stiff peaks.
5.Gently fold the three mixtures together, along with the chopped almonds.
6.Remove the loaf tin from the freezer and line with baking paper or plastic wrap (however if you’d rather scoop straight from the tin, don’t bother with either).
7.Gently pour the mixture into the tin and return to the freezer for at least 3 hours, preferably overnight.
8.Slice two nectarines in half and bake at 160°C for 40 minutes.
9.To serve, top the semifreddo with the roasted nectarines, some sliced raw nectarine, the remaining almonds and a drizzle of honey.

Recipes, food styling & photography Jane Lyons & Will Bowman

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