CREATIVE

CARAMELIZED PEACHES AND SEMIFREDDO WITH GRAN PECORINO RISERVA

MEDIUM | 45 minutes

Ingredients

6 people
For the semifreddo
  • Egg white 30 g
  • Sugar 20 g
  • Water 20 ml
  • Inverted sugar 20 g
  • Gran Pecorino Riserva 110 g
  • Cream 100 ml
  • Food grade gelatine in sheets 4 g
  • Vanilla bean 1/2
For the peaches
  • Sliced ​​peach pulp 200 g
  • Grated lemon peel 1 g
  • Sugar 20 g
  • Louisa herb 2 leaves

Method

The semifreddo

1

Open the vanilla bean and infuse it in 50 ml of cream.

2

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.

3

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.

4

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.

5

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.

6

Soften the gelatine in cold water.

7

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

8

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

9

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.

Peaches

1

Carefully peel the peaches, and cut them into slivers.

2

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

Compose the dish

1

Arrange the peach slivers on the plate.

2

Unmould the semifreddo and lay it down on the peaches, garnish as you like.

RECIPE BY: Luisa Bayre and her staff

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