Peach and amaretti semifreddo with crunchy pine nut

Ingredients

300g italian meringue

170g ripe peaches

125g whipped cream

30g crumbled amaretti + 18-20 whole ones

30g crunchy pine nut

For the italian meringue

300g sugar

50g water

125g egg white

For the crunchy

50g pine nuts

50g sugar

2 spoons of water

Procedure

First thing make the crunchy pine nut. Pour in a pot the sugar and water, let it cook at low heat until it gets a caramel colour. In the meantime pour the pine nuts in a small pan and let them toast. Once the sugar reached the desired colour add the pine nuts and mix. Pour the caramel on a marble table, smooth and let it cool down. In the meantime mince 30g of crunchy and place it in a bowl. For the italian meringue, pour 200g of sugar and 50g of water in a pot and bring to 121°C. In the meantime in a stand mixer beat the egg whites with the remaining 50g of sugar. Once it reaches 121°C drizzle it in the stand mixer and beat until the whipped cream cooled down. Blend the peaches and pour the pulp in a bowl. Place the italian meringue in a bowl and add the peaches and delicately mix. Add the whipped cream and delicately pour some mixture in the mould and lat approximately a 2cm layer. Lastly add the remaining cream, the amaretti and the crunchy well combined. With a spoon pour the cream in the mould and smooth the surface. To complete put the whole amaretti with the smooth part towards the top and gently press them. Place in the freezer for 5-6 hours. Take the mould from the freezer and unmould. Put it on a table and spray it with the red velvet spray. Place again in the freezer for 4 more hours before serving.