Peach and Raspberry Semifreddo with Sweet Mint Pesto

Halve the vanilla pod lengthways and remove the pulp. Whip egg yolks with salt and vanilla pulp over a hot water bath until creamy, then beat cold over an ice water bath. Whip the cream until stiff and fold in.

2 Put the peaches aside. Wash the remaining peaches, cut into large pieces and finely puree with 50 g sugar. Stir the peach puree into the cream and egg mixture. Brush a 30 cm long loaf tin with oil and line it with cling film so that it protrudes clearly.

Sort the raspberries and finely puree them with the rest of the sugar. Pour some of the peach semifreddomasse into the loaf pan, then sprinkle some raspberry puree on it and pull it lightly through the mixture, creating a marble pattern. Layer the peach semifreddomasse and raspberry puree in this way, finishing with a layer of peach semifreddomasse. Cover everything with cling film and freeze in the freezer for 8 hours.

Take the semifreddo out of the freezer 15 minutes before serving so that it thaws a little. Wash the remaining peaches, cut in half, stone and cut into wedges.

For the mint pesto, roast the pistachios in a pan until golden brown without adding any fat, then leave to cool. Wash the mint, shake dry, pick off the leaves. Puree the pistachios and mint with lemon juice, honey and olive oil in a tall, narrow container.

Tilt the peach semifreddo onto a plate and remove the foil. Garnish with the peach wedges, drizzle with the mint pesto and serve immediately.