- 250 g fresh cream (or already whipped)
- 120 g sugar
- 40 g egg whites
- 5 large peaches
- cinnamon powder
For the peach semifreddo recipe, whip the cream and keep it in the fridge. Peel 3 peaches and remove the core, then cut them into pieces and cook them in a saucepan with 40 g of sugar for 3 '. Blend everything and let the sauce cool in the fridge. Collect 80 g of sugar with 25 g of water and a few drops of lemon in another saucepan; heat everything over very low heat, until you get a syrup and turn it off as soon as it reaches 116 ° C: it will take about 5 '(to do this you need a kitchen thermometer).
In the meantime, whisk the egg whites (40 g are about 1 egg white and 1/2) and pour the sugar syrup flush at 116 ° C, continuing to whip the Italian meringue for 3-4 minutes. Gently mix the cold peach sauce, then the cream also very cold. Transfer everything in a donut mold (external ø 20 cm, internal ø 9 cm, 1 liter capacity) and place in the freezer to firm for about 12 hours.
Turn out the semifreddo: to simplify this operation, immerse the base of the mold in hot water for a few seconds, then turn it upside down on a plate and use the blade of a spatula or a knife to gradually detach the semifreddo from the edges of the mold. Peel and slice the remaining 2 peaches and place them in the center of the semifreddo, adding 10-15 blackberries to taste. Bring to the table immediately sprinkling with cinnamon.
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