Air peach-raspberry ice cream with fruits
4 servings
30 minutes
Airy peach-raspberry ice cream is a refined dessert of Italian cuisine that combines the gentle sweetness of ripe peaches with the subtle tartness of raspberries. Historically, Italians are famous for their frozen treats, and this recipe pays homage to the tradition of gelato with an airy texture thanks to whipped cream. Soft fruit puree combined with light meringue creates a weightless structure of ice cream that melts in your mouth. The bright aroma of peaches harmonizes with the berry notes of raspberries, while fresh fruit slices make the presentation especially festive. This ice cream is perfect for summer relaxation and will adorn any festive table.
1
In a saucepan, bring water and 0.5 cup of sugar to a boil, stirring until the sugar dissolves. Cool for 30 minutes.
- Water: 0.5 glass
- Sugar: 0.8 glass
2
In a blender, mix 3 chopped peaches, half a raspberry, and 0.25 cup of sugar syrup. Blend until pureed, adding more syrup to taste. Strain the mixture through a sieve and chill for 1 hour.
- Peaches: 5 piece
- Raspberry: 540 g
- Sugar: 0.8 glass
3
In a metal bowl, mix the egg whites with the remaining sugar and place it over a water bath. Whip for about 2 minutes until the mixture is hot and the sugar dissolves. Remove from heat and whip again for about 5 minutes until a stiff foam forms.
- Egg white: 2 pieces
- Sugar: 0.8 glass
4
Gently mix the fruit puree into the egg whites and freeze using an ice cream maker or in a container.
5
Slice 2 peaches and lightly mash the remaining raspberries.
- Peaches: 5 piece
- Raspberry: 540 g
6
Scoop the ice cream into bowls and decorate with slices of peaches and raspberries.
- Peaches: 5 piece
- Raspberry: 540 g
