All recipes written by Gordon Ramsay
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The Peach Smoothie without lactose is refreshing, sweet and perfect for summer. Easy to prepare, it will conquer everyone with its fresh and light taste. Enjoy your meal!
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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.
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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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