Servings:
10
Prep time:
45
Cooking time:
40
INGREDIENTS
- - 9 peaches
- - 300 ml of whipping cream
- - 220 g of sugar
- - 200 g of raspberries
- - 200 ml of milk
- - 90 g of butter
- - 6 yolk
- - 70 g of almonds
- - 70 g of powdered sugar
- - 50 g of pistachios
- - 1 vanilla bean
INSTRUCTIONS
- Mix in the morning, or about 10 hours before serving the cake, 70 g soft butter with the icing sugar and the finely pureed almonds, to create a homogeneous mixture. Formed mounds of dough and put them on a sheet of baking paper. Let them dry until the afternoon.
- Bake the piles for 10 minutes in the oven at 165 ° C. Once cool, crumble and arrange them in equal parts on the bottom of 10 large and cylindrical glasses.
- Peel 4 peaches and cut it into cubes: the net weight should be about 400 g. Mix them with 70 g of sugar and let stand for 15 minutes. Lay them in a pan with 20g cubes of butter and bake at 200 ° C for 12-15 minutes. Let cool.
- Beat the milk with a whisk, 150 g of sugar and egg yolks; add the vanilla pod and simmer the cream slowly in a double boiler, stirring with a wooden spoon. When there will get formed a thick and slowly percolating patina around the spoon, the cream is ready.
- Place the pan in a bowl with ice and cold water and stir the cream for 5-10 minutes, until it is completely cool.
- Whip the cream and incorporate it gently into the cream, then add the roasted peaches drained from the cooking liquid. Spread the mixture equally into glasses and place in freezer for 30 minutes.
- Take the remaining peaches, parboiled one at a time for 1-2 minutes, peel them and divide in half. Immerse then in a container with ice.
- Puree the raspberries and pass them through a sieve, then pour in equal parts in glasses that you kept in the fridge. Arrange on each half a peach and crushed pistachios
