Poached peach

4 x peach, ripe
1ltr of water
300g sugar
2 x lavender sticks
vanille

Firstly, stone the fruit with an apple corer. Make a stock syrup with the sugar,
lavender and water.
Poach the peaches gently until the peach just starts to give, then cool in the liquor.
Take 200ml of the liquor and reduce to a syrup to glaze the peach with before you
serve.

Lavender cream

FOR THE MASCARPONE- LAVENDER CREAM

(125 g) whipping cream

(5 g) fresh lavender flowers
(125 g) mascarpone cheese
(25 g) superfine sugar

in a saucepan, combine one-third of the whipping cream with the lavender and heat
gently, then retrigerate for 20 minutes. Transfer to the bowl of an electric stand mixer
fitted with a whisk attachment, add the rest of the whipping cream, the mascarpone,
and superfine sugar, and whip. Refrigerate for 2 hours.

Lavender vanilla whipped ganache

265 Cream 35%
3 Dry lavender
1 vanilla bean (split/scraped)
50 Weiss Aneo white chocolate 34%
20 Gelatin mix

bring the cream, lavender and vanilla bean to a boll in a small pot. Infuse for 10
minutes then strain.
Pour over the chocolate with the gelatine mix and whisk until a smooth texture is
achieved.
Refrigerate overnight before whipping.
EG almond sponge
280 /190 Whole eggs
165 /110 Granulated sugar 1
195 /130 Almond powder
60 /40Cake flour
15/10 Cornstarch
165 /110Egg whites
1 Salt
70 /45Granulated sugar 2
40 /25Butter
EG

Whip the whole eggs with sugar I until you get a smooth and light texture.
Sift all dry ingredients almond powder, flour, cornstarch).
Whip egg whites with sugar 2 and salt until you achieve a soft meringue with a similar
texture as previous preparation.
Add the melted butter into the whipped eggs then slowly combine with the meringue.
Incorporate the sifted dry ingredients at the end.
spread onto a 40 x 60 cm silicone tray.
Bake at 165°C for 12 minutes.

Crunchy base
35 puffed rice
50 hazelnut, chopped
60 cornflake
55 gianduja, melted (see above)
55 Jivara milk chocolate, 40% cocoa, melted
salt
Mix everything, pour onto the bottom ot a 6-cm-wide mold and press.
Keep in the retrigerator until ready to use.
Pavlova

SWISS MERINGUE
Caster sugar100g
icing sugar100g
Whites100g
Mix together the whites and sugar in a double-boiler and heat to 60° C. Leave to cool
using a mixer, then fold the previously sieved icing sugar and mix with a spatula.
Pipe the meringue

Bake at 80° C -100 for 2 hours.

Almond orange cake

150g almond flour
110g sugar
200g eggs
60g butter
55g egg whites
33g sugar
8g orange zest

Preheat the oven to 175°C.

In the mixer fitted with the paddle attachment, mix the sugar and eggs on medium
speed for 1 minute. Add the almond flour and zest and mix for 30 seconds.
Add the melted butter (at room temperature) and mix until smooth.
Whip the egg whites with the second measurement of sugar into meringue.
Fold the meringue into the mix.
Pour 135 g of cake mix into a
16-cm round mold. Bake for 15 minutes.
Allow to cool. Reserve in the freezer.

Lime and lemongrass whipped ganache

150 g heavy cream, 35% fat
15g invert sugar
15g glucose
280g 35% white choc
13 g lime zest
440g heavy cream, 35% fat
lime zest and lemongrass add to the 440 g of heavy cream.
Leave to infuse overnight in the refrigerator. Heat the 150 g of heavy cream with the
invert sugar and the glucose. Make a ganache by emulsifying the previous liquid with
the white chocolate with the help of a hand blender. Blend to perfect the emulsion.
Strain the cold cream infusion to remove the lemon zest and add to the ganache.
Process with the hand blender. Leave to set overnight in the refrigerator before
whipping.

Pineapple compote
240 fresh pineapple
9 lemon juice
4 cornstarch
13 passion fruit purée
30 rum
2 vanilla beans
1 lemon zest

Cut the pineapple into small cubes. Dissolve the cornstarch in the lemon juice,
passion fruit purée and rum. Cook the pineapple cubes along with the vanilla beans
and the zest in a saucepan until the pineapple becomes soft. Add the cornstarch mix
and cook until it thickens.

BACK up receipe
Pineapple crémeux
187 pineapple purée
75 sugar
40 egg yolks
10 eggs
19 freshly squeezed lemon juice
2.5 silver gelatin sheets
20 butter
Soak the gelatin in ice water until softened. Squeeze out the excess water and set
aside.
Cook the egg yolks, eggs, sugar and purée over a double boiler, whisking constantly
until thickened (to 85°C). Remove from the heat, stir in gelatin and allow to cool to
35°C. Add the butter and mix with a hand blender.
Reserve in the refrigerator until ready to use.

Piña colada crémeux

75 g pineapple juice
63g coconut purée
12g lime juice
17g dark rum
65g eggs
65g egg yolks
100g sugar
100g butter
4 g silver gelatin sheets

Soak the gelatin in ice water until softened. Squeeze out the excess water and set
aside.
In a small pot, bring the juices and purée to a simmer.
Pour over the eggs and egg yolks, previously mixed with the sugar and rum and
place back on the stove.
Cook to 82°C.
Add the gelatin.
Cool down to 40°C and add the butter. Mix with a hand blender until emulsified.
Pour into a hemisphere silicone mold (Pavoni Planet Mignon: 38 mm wide and 20
mm high) and freeze.

PINEAPPLE CHIPS
¼ pineapple, cored and peeled (1 cup/ 150 8)
½ cup (100 g) superfine sugar
Preheat the oven to 140°F (60°C). Using a knife or a mandoline, cut the pineapple
into thin slices. Make a syrup by heating ½ cup (126 g) water and the supertine sugar
in a saucepan, then immerse the pineapple slices in this mixture. Transter to a Silpat
baking mat and let dry in the oven for 4 hours.