Bring the water to the boil in a saucepan and add the gelatine, stir well and set aside.

Rinse a 24 cm x 6 cm baking dish with cold water.

Cut the peach into slices and spread on the bottom of the pan.

Put the rest of the peach in the blender to blend and gradually add the gelatine.

Whip the heavy cream for 1 minute, then add the condensed milk and whip some more.

Strain what was whipped in the blender into the white cream and mix it all together very well.

Carefully place the semifreddo in the form and take it to the fridge between 5 to 6 hours to solidify.

If necessary, put it in the freezer for 15 minutes before unmolding to make it easier.

Alternatively, place the pan in hot water for a few seconds and run a cloth around it to unmold and turn the pan out onto a plate. Enjoy!