CARAMELIZED PEACHES AND SEMIFREDDO WITH GRAN PECORINO RISERVA

Put a small pot on the stove with water, sugar and inverted sugar. Meanwhile, whip the egg whites in a planetary mixer at moderate speed.

When the sugar syrup reaches a temperature of 117° C, increase the speed of the planetary mixer. As soon as it reaches the temperature of 121° C, pour it slowly over the egg whites.

Continue to whip the Italian meringue until it has cooled completely. In the meantime, when the meringue finishes whipping, remove the vanilla from the cream and heat it in a small pot.

When the temperature reaches 80° C, add the previously grated cheese, mixing with a whisk. Remove from the stove and continue stirring until you get a smooth and uniform fondue.

Soften the gelatine in cold water.

Transfer the Italian meringue into a bowl, then add, mixing from bottom to top, the Gran Pecorino Riserva cheese fondue.

Then add the gelatine well squeezed and melted in a bain-marie.

Finally, add the remaining semi-whipped cream, continuing to mix from the bottom up. Pour into the moulds and put in blast chiller or freezer, until completely freezing.

Caramelize them in a small pot with sugar, lemon and Louisa until golden and soft.