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Pêche melba

Soft poached peaches with vanilla ice cream and a fresh raspberry coulis for a classic, elegant dessert.

Ingredients

20gSugar
8gCreamy gel
200gRaspberry puree

1units.itemsNapoleon ball raspberries

500gSugar
2White wine
juice of 2 lemons
4units.itemsPeaches
500gWater

300gWhite chocolate callets
30gmycryo cocoa butter
40gGlucose syrup
30gsorbitol liquid
115gwhite peach purée

2White wine
200gPeach cubes
200gBoiron peach purée
170gSugar
1units.itemsLemongrass
Lemon and lime zest
2units.itemsStar anise
20gGinger

1units.itemsVanilla pod
1Unsweetened whipped cream
yellow food coloring
Apple mold
Peach compote
300gWhite chocolate
100gMycryo
7Debic parfait base
Red food coloring spray

300gWater
150gBoiron white peach purée
42gSosa albumin
300gSugar

200gPeach purée
20gSugar
12gCreamy gel

Preparation

  1. Put all ingredients in a measuring jug.
  2. Blend using an immersion blender.
  3. Pour into a squeeze bottle and place in the fridge.

  1. Chop the candy ball into pieces.
  2. Place in a cotton candy machine and spin until beautiful spun sugar forms.

  1. Peel the peaches by briefly submerging them in boiling water and quickly cooling them.
  2. Cut the peaches to the pit and twist the halves in opposite directions.
  3. Remove the pits.
  4. Bring the water, sugar, white wine, and lemon juice to a boil.
  5. Reduce to low heat and poach the peaches in this liquid.
  6. Let cool in the liquid.

  1. Melt the callets with the mycryo au bain-marie.
  2. Heat the peach purée to 40°C, add the glucose and sorbitol, and let dissolve.
  3. Mix the chocolate mixture with the fruit mixture and let cool before further processing.

  1. Peel the ginger and cut the lemongrass in half lengthwise, then into coarse pieces.
  2. Sauté these with the peach cubes in a pan with a little olive oil.
  3. Add the sugar, peach purée, white wine, and star anise, and reduce slightly.
  4. Add the zest of lime and lemon, let simmer briefly.
  5. Store in a preserving jar until further use.

  1. Heat the cream and let the vanilla infuse for half an hour.
  2. Chill overnight.
  3. Scrape the seeds from the vanilla pod and add to the cream.
  4. Whip the parfait until light in a KitchenAid, mix with the vanilla cream, and place in a piping bag.
  5. Pipe the vanilla parfait into an apple mold and fill halfway.
  6. Place the peach compote on top.
  7. Fill the mold with the vanilla parfait and freeze.
  8. Melt the chocolate with the mycryo.
  9. Add color with the coloring agent.
  10. Pass through a fine sieve.
  11. Remove the vanilla parfait from the mold.
  12. Score the side slightly to create the shape of a peach.
  13. Insert a skewer and dip in the melted chocolate with coloring.
  14. Spray with the red coloring.

  1. Mix everything with a whisk.
  2. Whip in a KitchenAid.
  3. Spread or pipe into the desired shape.
  4. Let dry for 12 hours in a dehydrator.

  1. Put all ingredients in a measuring jug.
  2. Mix using an immersion blender.
  3. Pour into a squeeze bottle and place in the fridge.

  1. Spoon the raspberry sauce onto a deep plate.
  2. Place the peach of vanilla parfait on top.
  3. Pipe the peach ganache along the edge of the plate.
  4. Slice the peach and place next to the ganache.
  5. Add a few balls of raspberry spun sugar next to it.
  6. Pipe the peach jelly in between.
  7. Just before serving, add the peach meringue along with a bit of red fruit crumble.