Put the Balsamic Vinegar in a pan and use it as a sauce to cook the peaches, cut into thin cubes. Cook them very quickly and then blend them to make a sauce.
Prepare a lightly cooked cream: cook the cream, add the sugar and the soaked gelatine (little, to obtain a softer cream). Leave to cool in the refrigerator.
Put the sliced peaches in a vacuum bag together with a syrup prepared with 100 g of water and 100 g of sugar. Close the bag and cook it in the water at 70 degrees for about 20 minutes.
Thicken part of the syrup where the peaches were cooked with a little agar.
Compose the dish with a base of thickened syrup and the cooked peaches.
Add a jam prepared with the peels of the peaches to the center, decorate with the very soft cream and finally add a granita of Sauvignon and the reduction of peaches with Balsamic Vinegar of Modena PGI.
Cook this with Due Vittorie Gold Balsamic Vinegar
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