(12 HALF-SPHERES OF 8 CM DIAMETER)
Assembly
POUR peach mousse in the 8cm half-sphere moulds. ADD the peach jelly. END with the remaining peach mousse. FREEZE. TOP AND DECORATE.
Redcurrant biscuit
(12 discs of 4 cm diameter and 12 discs of 7 cm diameter)
- Almond powder 40 g
- Icing sugar 40 g
- Egg yolks 20 g
- Whole eggs 35 g
- Egg whites 70 g
- Caster sugar 30 g
- Flour 30 g
- IQF redcurrants Léonce Blanc 120 g
WITH A BEATER, whisk the almond powder, the icing sugar, the egg yolks and the whole eggs. ADD the whisked egg whites with the sugar to the first mixture. INCORPORATE the sifted flour. MAKE 12 discs of 4 cm diameter and 12 discs of 7 cm diameter. SCATTER redcurrants on the biscuits. BAKE at 180°C/356°F for 12 minutes.
Peach chunks roasted with vanilla
- Butter 10 g
- IQF Ruby peaches Léonce Blanc 200 g
- Caster sugar 15 g
- Vanilla pod 1/2
- Peach cream 15 g
- Caster sugar 5 g
- Pectin NH 1,5 g
- Peach cream 15 g
- Lemon puree Léonce Blanc 2 g
IN A PAN, melt the butter. ADD the peach chunks, the caster sugar, the vanilla pod and the peach cream. IN A PAN, bring it to a boil. POUR the NH pectin and the caster sugar previously mixed together. BOIL during one minute. INCORPORATE the remaining peach cream and the lemon puree.
Peach jelly
- Gelatin powder 200 bloom 7 g
- Water 35 g
- Frozen Ruby peach puree Léonce Blanc 230 g
- Peach cream 35 g
SOAK the gelatin in cold water. IN A PAN, boil the Ruby peach puree with the peach cream. ADD the softened gelatin. POUR the jelly
in half-sphere moulds of 4 cm in diameter. LAY a biscuit of 4cm in diameter over the jelly. SCATTER the roasted peaches on the biscuit.
Peach mousse
- Gelatin powder 200 bloom 10 g
- Water 50 g
- Frozen Ruby peach puree Léonce Blanc 210 g
- Caster sugar 35 g
- Peach cream 115 g
- Caster sugar 50 g
- Egg yolks 60 g
- Liquid cream 230 g
SOAK gelatin in cold water. IN A PAN, boil the peach puree with the caster sugar. ADD the softened gelatin. IN A PAN, heat at 104°C/219,2°F the peach cream with the caster sugar. POUR the baked sugar on the whisked egg yolks. WITH A BEATER, whisk up until complete cooling. INCORPORATE the jellified puree previously heated at 30°C/86°F. GENTLY mix the smoothy cream.
Peach topping
- Frozen Ruby peach puree Léonce Blanc 160 g
- Peach syrup 130 g
- Caster sugar 90 g
- Pectin NH 5 g
- Caster sugar 15 g
- Glucose 200 g
- Frozen lemon puree Léonce Blanc 10 g
IN A PAN, heat the peach puree, the peach syrup, and the caster sugar at 60°C/140°F. ADD the NH pectin previously mixed with the caster sugar. BOIL. Away from the heat, ADD the glucose and the lemon puree.
Decor
- IQF decor redcurrants Léonce Blanc 12
- IQF decor raspberries Léonce Blanc 12
- Hot neutral topping 120 g
- Used vanilla pod Q.S