Peche melba 2.0 dessert

• Mix the water with the prosecco, the ginger syrup, the sugar, the verbena, the empty vanilla pod and the cardamom seeds. Now bring this to a boil on a medium heat.
• Meanwhile we can clean the peaches. I use white peaches, but any other are also fine. Cut all around the pit and twist to peach to open it up. Then cut it in half once more and remove the pit.
• Once the liquid is boiling add the peaches and turn down the heat to the lowest setting.
• Now cover it with a piece of parchment paper for a more even cooking and let them poach for around 10 to 15 minutes. If the peaches are not fully ripened yet they might need longer.
• Then gently remove them from the liquid and let them cool down completely in your fridge. Keep the liquid for a peach granite.
• Once the peaches have cooled down use a small knife to remove the skin. 

The almond or Amaretto cream

• First soak the gelatin in cold water.
• Then pour the cream into a saucepan and also add the amaretto, the egg yolk and the corn starch.
• Now cut the vanilla pod in half and scrape out the seeds. Add both the seeds and pod to the pan and then mix it well. Then turn on the heat and while stirring bring this to a boil.
• Once it has thickened dissolve the gelatin. Now remove the empty vanilla pod and set it aside for later. 

The almond or Amaretto chiboust

• Mix the water with the 60 grams of sugar and heat this up till the temperature is 118 °C.
• Meanwhile pour the egg white into a mixing bowl and start beating it. Once a white foam starts to form add the 10 grams of sugar to stabilize it. Then when the syrup is 118 °C slowly add it to the meringue. Make sure to pour it on the side. Now beat it for 2 minutes.
• After that add a quarter of the almond cream and fold this together. Then add the remaining cream and fold it once more till it’s an airy and firm chiboust.
• When that’s done you can fill a mold or pour it into the desired bowl or plate. When using a mold level it using a pallet knife. Then let this set for a couple of hours in your freezer.
• Once frozen remove it from the mold and let it defrost.

• Mix the frozen raspberries with the sugar and cover it very tight with plastic wrap.
• Now heat this up on a double boiler on the lowest heat for a couple of hours.
• After that remove the wrap and pour it on a sieve that’s lined with a clean kitchen paper. Let this drain in your fridge for a couple of hours.
• Once that’s done measure the total weight of the liquid and add 1 gram of agar powder for every 100 grams of liquid. This is 200 grams, so I added 2 grams of agar powder.
• Now mix this well and bring it to a boil for at least 30 seconds.
• Then pour it into a bowl and let it cool down completely in your fridge.
• Once set transfer it into a blender and blend it into a smooth gel.
• Now I always vacuum my gels. By doing this you will remove the air bubbles and that will leave you with a lovely clear and intense gel.
• You can keep the gel for 3 days in your fridge and if you want to freeze it for a couple of weeks. If frozen be sure to let it defrost in your fridge. This way the gel will keep it's thick texture.

• Spread the raspberry trimmings or pulp on a silicon sheet and then let this dry at 60 °C for a couple of hours till all the moisture has vaporized.
• Then transfer it into a blender and blend it till you end up with a really fine and flavorful powder. Keep this dry and covered.
• Now mix the water with the 80 grams of sugar and heat this up till it’s 118 °C.
• Meanwhile pour the egg white into a mixing bowl and start beating it. Now when a white foam starts to form add the 60 grams of sugar and then slowly add the hot sugar syrup.
• Beat this till it’s at room temperature.
• Once that’s done transfer it into a piping bag that’s fitted with a small round nozzle and pipe long thin lines on a silicon sheet.
• Then dust the top with a thin layer of the raspberry powder. The thicker the more it will taste like raspberry.
• Let them dry at 50 °C for at least 3 to 4 hours.
• After that gently remove them from the sheet using a pallet knife and keep them dry and covered at room temperature for later. 

• Pour the amaretto into a saucepan and bring this to a boil. Once it’s boiling turn off the heat and set it on fire with a blowtorch. This with burn out all the alcohol. If you don’t do this the alcohol will prevent the ice cream from freezing because alcohol doesn’t freeze.
• After 10 minutes add the milk together with the cream, the sugar and the skimmed milk powder. Then mix this and bring it to a boil on a medium heat.
• After that transfer the egg yolk into a bowl and while mixing slowly add the boiling amaretto liquid.
• Now once that’s done pour it back into the pan and while mixing cook the ice cream base till the temperature is 85 °C.
• Then pour it into a bowl and add the ice cream stabilizer. Mix it well for a minute of 2, cover it with foil and let it rest in your fridge for at least 8 hours. I always leave it overnight.
• The next day you can transfer it into an ice cream machine and turn it into a beautiful smooth ice cream.
• It’s best to serve the ice cream as soon as possible, but otherwise keep it in a freezer that’s not lower than -14 °C.

• Mix the cream with the milk, the sugar and the cardamom seeds. Then cut the vanilla pod in half, scrap out the seeds and add both to the pan. Bring this to a simmer.
• Bring this to a simmer. Once it’s simmering turn off the heat, cover it with a lid and let it sit for at least 1 hour.
• After that add the egg yolk with the corn starch and while mixing bring this to a boil to thicken it.
• If the cream starts to split it means the fat content is too high, just add a splash of water and mix till it’s fully emulsified.
• Then pass it through a fine sieve and use a ladle or spatula to make it a bit easier.
• Now cover it and let it cool down in your fridge.
• Once it’s cold mix it once more with a whisk. Then transfer it into a piping bag and keep it in your fridge for later. 

• Mix the egg white with the cane sugar, the flour, the almond powder, the butter and the salt. Blend this till smooth.
• Once it’s smooth transfer it on the tuille mold and spread it using a pallet knife.
• Then bake it at 150 °C for around 15 to 20 minutes till golden brown.
• Now when still hot directly remove them from the mold to prevent the tuilles from breaking.

• Remember the poaching liquid? This is also a great granite base. Just pass the liquid through a fine sieve and freezer it till completely frozen.
• Once frozen use a fork to create a delicious and colorful granite. Keep it in your freezer for later. 

• First dissolve the gelatin in cold water. Meanwhile pour the double cream into a saucepan. After that cut the vanilla pod in half, scrap out the seeds and add it to the cream. Now bring this to a boil.
• Once it’s boiling turn off the heat and dissolve the gelatin. Then remove the vanilla pod. Now transfer white chocolate and the mascarpone in a measuring jar. Then pour the hot vanilla cream on the white chocolate and mascarpone and emulsify it with a hand blender. Then let it set in your fridge for at least 6 hours.
• After that transfer the mascarpone ganache into a stand mixer bowl and whisk it till a medium stiff peak starts to form. This is going to take around 3 minutes. Don’t over whisk it otherwise the ganache will separate. Then it’s ready to be used!
• Try to pipe it as soon as possible for the best result. It’s still great later on, but the appearance will change a little bit once it’s set again.

• Mix the glucose with the water and the sugar. Caramelize this on a medium heat.
• Once it’s a golden caramel add the almonds and while mixing caramelize them for around 3 minutes till golden brown. Keep on heating the pan on a medium heat.
• Then pour it on a silicon sheet and let it cool down completely.
• Once cold transfer it into a blender and also add the egg white with the white chocolate. Blend this till smooth. This is going to take some time, but it’s super important it’s very smooth.
• Now spread it on a silicon sheet using a small circle stencil.
• Then remove the stencil and bake them at 160 °C for 15 minutes.
• Now when still hot gently remove them from the sheet and directly press them between the press. I always heat up the press a bit as well to make sure they don’t break. Keep them dry and covered for later. 

• First soak the gelatin in cold water.
• Then transfer the poached peach into a blender and also add the prosecco, the ginger syrup and the agar powder. Blend this till smooth.
• Now pour it into a saucepan and bring this to a boil for at least 30 seconds.
• Meanwhile add a thin layer of oil spray on some trays.
• When the peach liquid has boiled turn off the heat and dissolve the gelatin.
• Then divide it on the trays. I pour 70 grams on each tray. Now spread this and when necessary, use a blowtorch to remove any air bubbles. Then let this set completely in your fridge.
• Once set cut it with the desired cutter and keep it in your fridge for later. 

• As a final prep cut a couple of raspberries in four and keep them on a tray in your fridge for later.

The main dessert

• Place the chiboust on a plate and let it defrost for at least 20 minutes.
• Now place 3 of the cut raspberries on top and pipe some gel in between. Place a quenelle of the ice cream next to it and press the meringue sticks on top.
• Pipe some gel on one of the sticks and decorate it with rose paddles.

The side dessert

• Pipe a big dot of the cream in a bowl and place some raspberries on top.
• Cover this completely with the granite and then finish it of the with almond tuille.

The final bite

• Place a jelly round on the crisp and pipe some of the whipped ganache all around.
• Now pipe a dot of the raspberry gel in the center and cover it with another almond crisp.