PEACH & YOGHURT CASSATA
Peach gelato: 500g frozen peach purée 500ml thickened cream 250g caster sugar
Yoghurt ice-cream: 320g caster sugar 5 egg yolks ½ vanilla bean, seeds scraped 200ml milk 200ml thickened cream 300ml yoghurt, natural set
1 x 400g tin peach slices in syrup ½ punnet raspberries, cut in half Few mint leaves, torn
1 Combine peach purée, cream and caster sugar in medium-sized saucepan. Bring to a gentle simmer, stirring occasionally. Simmer for 10 minutes to dissolve sugar. Remove from heat, chill completely and churn in ice-cream machine. 2 For yoghurt ice-cream, whisk together sugar and egg yolks in clean bowl. Add vanilla bean to milk and cream, bring almost to boil, remove from heat and whisk hot milk mixture into eggs. Return mixture to clean saucepan over medium heat. Using wooden spoon, stir constantly until custard reaches 82ºC and coats back of spoon. Strain through fine sieve, refrigerate until cold, then whisk in yoghurt. Churn in ice-cream machine. 3 Grease rectangular loaf tin and line with freezer film, allowing 5cm overhang on all sides. Pour freshly churned peach gelato into loaf tin, keeping gelato to right side of tin (lengthwise). Grab left side of freezer film, bring it across to the right, giving gelato a triangular shape. Freeze until very hard. 4 Remove from freezer, uncover film by pulling it back over to the left side, then spoon in freshly churned yoghurt ice-cream and flatten with a spatula, rendering two triangles. Freeze completely. To serve, remove from freezer, turn out cassata by pulling on overhanging film and slice into 16 slices. Arrange 2 slices each on serving plates. 5 Combine peaches with raspberries, mint, and some syrup from the peaches, then spoon over cassata.
Wine match: 2011 d'Arenberg The Noble Mud Pie Viognier Marsanne Pinot Gris ($20)