Poached peach gel
Ingredients
- 300 g sparkling wine
- 300 g water
- 100 g ginger syrup
- 200 g sugar
- 2 g cardamom seeds
- 1 empty vanilla pod
- 6 or 7 white peaches
- agar powder
Instructions
The poached peaches
- Mix the sparkling wine with the water, the ginger syrup, the sugar, the cardamom seeds and the empty vanilla pod. Now bring this to a boil.
- Meanwhile cut the white peaches in half around the pit and twist them open. Remove the pits. Then submerge the peaches in the hot liquid.
- To insure they poach evenly you can cover them with a cartouche. Fold a piece of parchment paper a couple of times to the same corner and cut it to the desired size. Also cut the tip off to insure the paper doesn’t start to float.
- Now fold it open and cover the peaches. Let them poach on a medium heat for around 10 to 20 minutes.
- Once cooked gently remove the peaches from the liquid and place them on a tray. Let them cool down in your fridge. Keep the poaching liquid for the gel.
- Once they have cooled down gently peel the skins off and portion them to the desired size.
The gel
- Pass the poaching liquid through a fine sieve and measure the weight. For every 100 grams of liquid add 1 gram of agar powder.
- I had 600 grams, so I added 6 grams of agar powder. Now mix it well and then bring it to a boil for at least 30 seconds.
- Then transfer it into a bowl and let it cool down in your fridge.
- Once cold transfer it into a blender and blend it till smooth. Be sure to clean the sides in between, you don’t want any lumps in your smooth gel.
- To bring the gel to the next level I always vacuum it. Do this in a vacuum chamber and vacuum the gel a 100%. This results in a clear and more intense gel. Then transfer it into a piping bottle and keep it in your fridge for later.Â
