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1
In a stainless steel mixing bowl, whisk together the eggs, 1/2 cup of the sugar and a pinch of the salt.
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2
Whisk in the champagne.
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3
Place the bowl over a pot of simmering water.
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4
(The pot should be sitting over, not in the water.)
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5
Whisk vigorously until thick, about 3 minutes.
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6
Remove the bowl from the pot and place it in a bowl of ice water.
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7
Cool until room temperature, stirring occasionally.
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8
Whip the cream until soft peaks form.
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9
Fold the cream into the cooled champagne mixture.
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10
Spray a loaf pan with nonstick spray.
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11
(I like to use a pan approximately 3 1/2 by 11 1/2 by 3 1/2 inches but a 9-inch square pan will work.)
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12
Line the pan with plastic wrap, making sure to press the plastic wrap into the corners of the pan.
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13
(The nonstick spray helps the plastic wrap stick to the pan.
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14
The plastic wrap makes the terrine easier to unmold.)
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15
Gently spread half of the champagne cream into the loaf pan.
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16
Place the pan in the freezer for at least 1 hour.
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17
Refrigerate the remaining champagne cream.
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18
Combine the water and the remaining 3/4 cup sugar in a small sauce pot.
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19
Bring the sugar and water to a boil over high heat and boil for 1 minute until the sugar is dissolved.
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20
Cool the mixture to at least room temperature.
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21
(It can be made several days in advance and refrigerated.)
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22
Peel and pit the 2 pounds of peaches.
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23
Puree them in a food processor.
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24
Strain the puree through a medium holed sieve.
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25
There should be 3 cups of peach puree.
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26
Stir 1/2 cup of the sugar syrup into the peach puree.
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27
Add the remaining pinch salt and the lemon juice.
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28
Taste the peach puree.
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29
If it is not sweet enough add a little more sugar syrup.
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30
(The amount of sugar necessary will depend on the natural sweetness of the peaches.
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31
Extra sugar syrup can be used to sweeten ice tea.)
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32
Freeze the peach puree in an ice cream machine according to manufacturer's instructions.
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33
When the peach puree is frozen, spread it evenly into the loaf pan over the frozen champagne cream.
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34
Let the puree become firm again in the freezer, then carefully spread the remaining champagne cream on top.
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35
Freeze the semifreddo for several hours until hard.
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36
It can be made several days in advance.
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37
Peel the remaining peaches.
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38
Cut them in half and remove the pits.
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39
Cut in 1/2 inch pieces.
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40
Taste the peaches.
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41
If they are not very sweet, stir in a little granulated sugar.
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42
Often peaches are naturally sweet enough and do not need additional sugar.
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43
To unmold, invert the loaf pan onto a cutting board.
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44
Run a wet hot towel over the pan.
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45
Remove the pan.
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46
Carefully peel off the plastic wrap.
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47
Slice the semifreddo and place on a plate.
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48
Serve with some of the fresh peaches.
