Yoghurt Vanilla Cardamom Semifreddo with Mango and Peach Topped with Candied Nuts

Summer seems to be flying by as if in hyper drive. It’s not every year that it even bothers to come by here in Holland. We’ve had 3 straight weeks of sun! That only ever happens once every 5-7 years. I kid you not. The last summer, a real summer, that I remember was back in 2005.

And, then there is 2013. How wonderful to just take my summer clothes out from their long  hibernation. I’m trying to enjoy every second of it as it fleets by. AND, I am at my Indian store every few days, almost skipping there in anticipation of the Indian mangoes I might find. I was however, warned quite ominously yesterday that this might be the last week I would find them as the mango season in India is somewhat officially over. Oh no…!

So, today I bring to you a semifreddo. Till a few weeks ago I didn’t even know what it was. To those of you who are blissfully oblivious like me, it literally means half frozen. It’s delicious and this version is incredibly simple and quite ridiculously yummy.

This one is made with mangoes (of course!) and peaches but you could add just about any fruit. I cooked the peaches with a little butter and a teaspoon of sugar. As for the mango, that you just peel and cut the flesh off of the seed and cut into small pieces. I do want to add and this is very important, I have seen too many times, people just discard the seed after getting the flesh out. At such moments you might find me scream a “noooooo” in slow motion! It is imperative (yes imperative) that you at least try sucking all the remaining flesh off the seed with your mouth. It has to be the most satisfying thing to do. 🙂

500 ml full fat yoghurt
1 vanilla bean
2 pods cardamom
1 mango
1 peach
3-4 tbsps sugar + 2 tsp
40 grams nuts (I used walnuts and pecans)

to prepare
Split the vanilla bean pod and scrape the seeds out. Crush the cardamom and in a bowl, mix the yoghurt, vanilla bean, cardamom and sugar. Transfer to a metal container and put in freezer for 1.5-2 hours. It is important to stir every 30 minutes. You don’t want your yoghurt to freeze completely.

In the meantime, peel and cut the mango into small cubes. Cook the peach with a teaspoon of sugar and a dash of butter. Brown on both sides and set aside to cool.

Chop the nuts (you can use just about any sort). Add the nuts and a teaspoon of sugar in a non stick pan. On high fire, stirring constantly, mix the sugar with the nuts. 2-3 minutes and voila! you have candied nuts. So simple!!!

Lay the cut fruit on the bottom of 2 serving bowls or glasses. Pour on the semifreddo on top. Add more fruit on top of the yoghurt semifreddo. Sprinkle the candied nuts generously and serve immediately.

adapted from foodies magazine