Tag: Peach

Peach Gugelhupf Recipe – Italian Cuisine – Italian Cuisine

Ingredients

10 eggs at room temperature
500 g sugar
3 peaches
300 g softened butter plus a little
300 g flour plus a little
200 g potato starch
20 g chemical baking powder for cakes
a vanilla pod
lemon

Duration: 1 h 40 min

Level: Medium

Doses: 10 people

For the peach gugelhupf recipe, whip the butter with the sugar, by hand or in the kneading machine, for a couple of minutes, then add the eggs, one at a time, continuing to whip until all are well incorporated. Add the seeds scraped from the vanilla pod, cut in half. Do not worry if at this stage of processing the eggs will tend to separate: the mixture will become homogeneous as soon as you add the flours.

Sift the yeast, flour and starch into the mixture, mixing until you get a soft and homogeneous mixture, finally add the grated zest of a lemon and the peaches that you have cut into 1 cm cubes and browned in a non-stick pan, on high heat, for 3-4 '.

Grease and flour a gugelhupf or classic donut mold (ø 22 cm, h 12 cm), pour in the dough and bake at 160 ° C for 1 hour. Check the cooking by sinking a wooden toothpick into the gugelhupf, leave it for about ten seconds, then remove it: if you find traces of the mixture, continue cooking for another 5 ', if it is dry and clean, unmold and serve.

Incoming search terms:

Peach Semifreddo Recipe – Italian Cuisine – Italian Cuisine

Ingredients

250 g fresh cream (or already whipped)
120 g sugar
40 g egg whites
5 large peaches
lemon
cinnamon powder

Duration: 12 h 50 min

Level: For experts

Dose: 12 people

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.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/peach-semifreddo-recipe-italian-cuisine-italian-cuisine html

Recipe Cake with caramel and peach mousse – Italian Cuisine

Ingredients

290 g fresh cream
250 g flour
155 g butter
100 g icing sugar
90 g yolk
65 g caster sugar
35 g honey
6 g gelatine sheets
2 peaches
lemon
salt

Duration: 1 h 40 min

Level: For experts

Dose: 12 people

FOR THE PASTA PASTA
work 150 g of butter with icing sugar; then add the grated zest of 1 lemon and 40 g of yolks, finally the flour and a pinch of salt. Briefly knead the dough until it is homogeneous, wrap it in plastic wrap and place it to rest in the refrigerator for 1 hour.
Roll out the pastry 3 mm thick and lined with 2 tart pans (ø 20 cm each). Trim the edge, puncture the bottom, cover it with parchment paper and fill with dried beans; bake "blank" in the oven at 170 ° C for about 25 minutes. Remove the beans and the paper and cook for another 5 minutes. Remove from the oven and let cool.

FOR THE MOUSSE
Soak gelatin in cold water.
melt 50 g of granulated sugar with honey; when it begins to brown, add 90 g of cream, heated in a saucepan. Let the lumps that have formed melt, turn off and add 5 g of butter, obtaining a delicate caramel.
Heat 20 g of water with 15 g of granulated sugar and pour over the 50 g of beaten egg yolks. Heat them up to 85 ° C and whip them with an electric whisk, until they are foamy.
United hot yolks with squeezed gelatin and 160 g of caramel prepared before. Let the mixture cool down.
Whip cream until a creamy consistency, like yoghurt, and add it to the egg mixture. Pour the mousse into the two shortcrust shells and level the surface.
place the cakes in the fridge for 1 hour. Finally, complete them with sliced peaches and, to taste, with amaretti and mint leaves.