Peach and Verbena

Peach and Verbena
  • Serves 13
  • About 24 hours
  • Hard

Ingredients:

Tuiles Almond
  • 60 gram(s) Sugar
  • 30 gram(s) Flour
  • 50 gram(s) Egg White (room temperature)
  • 16 gram(s) Butter (melted)
  • 100 gram(s) Flaked Almonds
Redcurrant Juice
  • 600 gram(s) Redcurrant
  • 60 gram(s) Sugar
Verbena White Cheese Sorbet
  • 550 gram(s) Soft White Cheese 40%
  • 750 gram(s) Water
  • 130 gram(s) Glucose Powder
  • 10 gram(s) Pectin
  • 80 gram(s) Lime Juice
  • 350 gram(s) Sugar
  • 60 gram(s) Verbena Paste
Syrup for Poached Peach
  • 200 gram(s) Water
  • 30 gram(s) Sugar
  • 160 gram(s) Redcurrant Juice
  • 30 gram(s) Verbena Paste
  • 5 piece(s) Yellow Peach(es)
  • 5 piece(s) White Peach(es)
Almond Sable
  • 400 gram(s) Butter
  • 90 gram(s) Egg Yolk
  • 120 gram(s) Sugar
  • 5 gram(s) Salt
  • 150 gram(s) Almond Powder
  • 300 gram(s) Japanese Flour
Redcurrant Coulis
  • 1000 gram(s) Redcurrant Juice
  • 10 gram(s) Pectin NH
  • 70 gram(s) Sugar
  • 5 gram(s) Xanthan
Verbena Chantilly
  • 900 gram(s) Hot Cream
  • 1 gram(s) Lime Zest
  • 40 gram(s) Verbena Paste
  • 80 gram(s) Sugar
  • 40 gram(s) Gelatin Mass
  • 150 gram(s) White Chocolate
  • 500 gram(s) Mascarpone
  • 100 gram(s) Cold Cream
Verbena Jelly
  • 400 gram(s) Water
  • 100 gram(s) Sugar
  • 60 gram(s) Lemon Juice
  • 22 gram(s) Invert Sugar
  • 12 gram(s) Xanthane
  • 100 gram(s) Fresh Verbena Leaf
Redcurrant Marmelade
  • 1000 gram(s) Redcurrant (Frozen)
  • 400 gram(s) Sugar
  • 12 gram(s) Pectin NH
Finishing
  • 10 piece(s) Crystallized Verbena Leafs
  • Redcurrant Coulis
  • Verbena Jelly

Method:

Tuiles Almond
  1. Preheat oven to 160°C.
  2. In a bowl whisk together sugar, flour and egg whites.
  3. Whisk in butter and almonds.
  4. Spread mixture very fine between 2 slip-mats to a thickness of 3mm
  5. Put in oven and bake for 6 minutes.
  6. Remove from oven and cut in pieces of about 4.5cm
  7. Put back in oven and bake for around 13 minutes.
Redcurrant Juice
  1. Prepare water-bath, add ingredients and cook for one hour.
  2. Strain through a fine sieve.
Verbena White Cheese Sorbet
  1. Bring water to a boil and infuse verbena for around 20 minutes.
  2. Strain through a fine sieve.
  3. Add glucose, pectin and sugar and mix well.
  4. Boil together.
  5. Mix white cheese and lime juice and pour over liquid.
  6. Mix everything.
Syrup for Poached Peach
  1. Boil together water, sugar and redcurrant juice.
  2. Add verbena and infuse for about 30 minutes.
  3. Cool down mixture.
  4. Peel peaches and put into syrup at around 50°C.
  5. Cut peaches into thin slices.
Almond Sable
  1. Mix all ingredients together.
  2. Roll out the dough to a 3mm thickness and cut into 4.5cm squares.
  3. Bake at 160°C for 12 minutes.
Redcurrant Coulis
  1. Boil all ingredients together except the Xanthan and cool down.
  2. When fluid is cold, mix in Xanthan.
Verbena Chantilly
  1. Boil cream, sugar, lime zest and verbena paste.
  2. Strain through a fine sieve and pour over white chocolate.
  3. Make a ganache.
  4. Add the cold cream.
  5. Mix in mascarpone.
Verbena Jelly
  1. In the Thermomix mix all ingredients together.
  2. Strain through a sieve.
  3. Add green and yellow coloring (liquid).
Redcurrant Marmelade
  1. Boil everything together and don't mix it actively.
Finishing
  1. Arrange as illustrated.


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