HOW TO PREPARE
once the peaches of their peel and core have been washed and deprived, with the use of a blender or kitchen mixer we reduce the pulp to puree, then proceeding to separate the pulp that I will need for the preparation of the semifreddo from the one I will use for the preparation of the topping sauce.
We proceed with the preparation of the sugar syrup by bringing the granulated sugar dissolved in water to the temperature of 110 degrees. Once the desired temperature has been reached, add the hot sugar syrup to the egg whites, whipping them until stiff stiff peaks, then add the whipped egg whites with the peach puree and allow to cool completely by immersing the container in water with ice or using a blast chiller until at 3-4 degrees.
Once cooled, add 250 g of whipped cream for pastry to the preparation.
Then pour the mixture into special molds and put in the freezer for a few hours.
add the classic method Cerrus Rosè wine, a vanilla split in two and the juice of half a lemon to the peach puree.
Put everything in a small saucepan and cook over a moderate heat bringing it to a boil quickly until you get the right density. Once cooled, use the sauce to garnish the semifreddo decorating with some peach slices and a few mint leaves.
