Peach Shaped Dessert

Peach Marmalade Insert

  250 g Yellow peach puree

  250 g White peaches, peeled & cubed

  2 g Ascorbic acid

  25 g Sugar

  4 g Pectin

  25 g Peach vine liquor

  1 g Acid ascorbic

  10 g Lime juice

Peach Mousse
  120 g White peach flesh

  2 g Ascorbic acid

  110 g White chocolate

  6 g Gelatin sheets

  225 g Heavy cream, hot

  225 g Heavy cream, cold

  8 g Lemon verbena leaves

Chocolate Shell Glaze

  250 g White chocolate

  250 g Cocoa butter

  2 g Liposoluble yellow food coloring

Red Chocolate Velvet

  90 g White chocolate

  90 g Cocoa butter

  2 Liposoluble red food coloring

Chalky Chocolate Velvet (Optional)

  60 g White chocolate

  60 g Cocoa butter

  1 g liposoluble titanium dioxyde

1 This recipe is inspired by Cedric Grolet. Silicone molds and spray gun available on the
Shop Page. Make 3 days ahead. *Ascorbic Acid (E300) is a naturally occurring organic
compound with antioxidant properties and a form of vitamin C. It is used to prevent
oxidation in some fruits and vegetables helping them to maintain their color. 2 tsp/10g
of lemon juice can be substituted for ascorbic acid but it wont replace it completely.
*The Creme de Pêche de Vigne has a nose of peach pie with light floral notes. The
palate taste of pure white peach flesh with hints of honey and orange blossom. This
creme is made exclusively from macerated fresh vine peaches from the Coteaux du
Lyonnais. The peaches from this region give the liqueur a soft, delicately sweet flavor.

Peach Marmalade Insert

2 Puree peach flesh with the ascorbic acid; pass through a sieve. Meanwhile, combine
sugar and pectin. In a saucepan, heat up peach puree, lime juice and mix in the sugar-
pectin mixture and cook for 2 min; cool on ice. Mix peach vine liquor with ascorbic acid
and fold in peach cubes and puree. Scoop out and fill the mini half-sphere silicone mold
(1Tbsp/15g) and freeze completely. Un-mold the frozen peach marmalade halves, and
seal them by two to create an ounce/30g inserts. Keep frozen.

Peach Mousse

3
 Soak gelatin sheets in cold water to soften, and drain. Puree the peaches with ascorbic
acid or lemon juice and pass through a sieve; set aside. Rinse, pat dry and chop lemon
verbena. Meanwhile, boil half of the heavy cream with lemon verbena, turn the heat off,
cover and let infuse 20 min. Pass infused cream over the white chocolate pressing
down greens to extract as much flavor as possible – discard greens. The chocolate
should begin to melt, add soften gelatin and blend well. Add peach vine liquor, peach
puree and the remaining chilled heavy cream; blend well and refrigerate for 12 hours at
least. With the whisk attachment, beat on high speed the chilled peach ganache until
soft peaks. Do not over work or it will get too firm.

Montage
4 Fill half way through each cavity of the silicone mold with the peach mousse. Place a
frozen peach marmalade insert in the center; pushing down slightly. Fill up molds
making sure there isn’t any gaps left behind. Freeze for 6 hours or until it has completely
hardened. Carefully, un-mold desserts onto a frozen tray lined with silicone mat or
parchment and put back in the freezer. Make another batch with leftover of peach
mousse if you only have a set of 5 molds. Carve each frozen peach cake by running the
tip of a pairing knife from the top to bottom following the shape of the cake. Keep
frozen. To mimic the peach stems: blend some dark chocolate in a food processor until
it soften; shape into stems. Chocolate marzipan can be used as well. Set aside.

Chocolate Shell Glaze (Enrobage)

5 Melt cocoa butter first (cocoa butter can boil but the chocolate). Mix in white chocolate,
blend and pass through a sieve lined with cheesecloth. Use at 80ºF/30ºC – Insert a
short bamboo skewer inside a hard frozen peach cake; wear gloves and glaze. Once set,
place onto a frozen baking tray lined with silicone mat. Repeat until done and chill for
about 20 min prior air-spraying.

Air Spray
6 Protect counter tops and trays with plastic wrap. Use carton boards to create a screen
while gun spraying the cakes, or do it outside. The needle and nozzle of the gun must be
in perfect condition, cleaned and dried. The use of a hair-dryer can be useful to keep the
nozzle and cup in working condition especially during cooler temp. Melt chocolate and
cocoa butter, and sieve over cheesecloth – use at 113ºF/45ºC. Air spray peaches at a
45º angle and at 15''/40cm away from the cake leaving some untouched spots to mimic
the color of the real fruit. Do likewise using the chalky chocolate velvet, but in a very light
touches; this gives a shady contrast effect to the finished fruit. Insert stem, and dust
some edible silver powder. Refrigerate overnight prior serving, or for up to 2 days. Enjoy!