Tag: Peach

Peach Semifreddo Recipe – Italian Cuisine – Italian Cuisine

Peach Semifreddo Recipe - Italian Cuisine

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

Recipe Cake with caramel and peach mousse – Italian Cuisine

Recipe Cake with caramel and peach mousse

  • 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

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.

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.

Carpaccio and spicy peach sauce recipe – Italian Cuisine

Carpaccio and spicy peach sauce recipe

  • 500 g Beef carpaccio
  • 150 g Mixed salad
  • 2 pcs Yellow peaches
  • Fresh ginger
  • Aromatic herbs (mint, dill, chives, basil, fennel)
  • Fresh spring onion
  • pepper
  • Extra virgin olive oil
  • salt

Cut the peaches into cubes, even without peeling them, season them with a tablespoon of oil, a teaspoon of grated ginger, a tablespoon of lemon juice, a few drops of Tabasco and leave to macerate for 10 '.

Blend half with 50 g of water, 3 tablespoons of oil and salt to obtain a spicy sauce.

Arrange the carpaccio on the plates; put the salad and chopped aromatic herbs in the center.

Season with the spicy peach sauce, add the remaining peach cubes, complete with a drizzle of oil and ground pepper and garnish with fresh onion rings.

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