White and yellow peach entremet
– a sweet biscuit,
– a yellow peach cream,
– a white peach mousse,
– yellow velvet spray.
Materials used
– Flower-shaped silicone mould (Temu)
– Silikomart half sphere mould with 15 cavities
– Yellow velvet spray
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Ingredients
White peach mousse
✔140g white peach
✔80g liquid cream
✔40g caster sugar
✔2g gelatine
Yellow peach cream
✔60g yellow peaches
✔15g sugar
✔10g egg yolk
✔1g gelatine
Sweet biscuit
✔70g flour
✔10g caster sugar
✔40g butter
✔1 egg yolk
✔1 pinch salt
Assembly
Yellow velvet spray
Decoration
A few red fruits
The recipe
For 4 entremets
Creamy yellow peach
✔60g yellow peaches
✔15g sugar
✔10g egg yolk
✔1g gelatine
Hydrate the gelatine in cold water until soft. In a bowl, mix the egg yolk and sugar. In a saucepan, heat the mixed peach yolk. Pour over the yolk-sugar mixture and stir with a whisk.
Return to the same saucepan and cook the whole mixture until it reaches a temperature of 82ºC. Transfer the cream to a clean bowl and add the gelatine. Mix well and leave to cool. Fill 4 cavities in the Silikomart half-sphere insert mould and place in the freezer for at least 2 hours.
White peach mousse
✔140g white peach
✔80g liquid cream
✔40g caster sugar
✔2g gelatine
Place the gelatine in a large bowl of cold water.
Pour the 140g of blended peaches into a saucepan. Heat over a low heat for around ten minutes to allow as much water as possible to evaporate. Increase the heat and stop as soon as it starts to boil. Add the drained gelatine. Set aside.
In a bowl, whip the cold cream until stiff.
Gently fold in the cooled mixture (below 30°C) using a spatula.
Assembly
Fill each cavity with white peach mousse and place in the freezer for at least 6 hours.
Sweet biscuit
✔70g flour
✔10g caster sugar
✔40g butter
✔1 egg yolk
✔1 pinch salt
Mix all the ingredients together, film and chill in the fridge. Roll out the pastry between two sheets of greaseproof paper, then cut out circles using a serrated cookie cutter to the size of your entremet.
Bake at 180°C between two sheets of micro-perforated baking paper for a prettier result.
Unmould the entremets and place on top of the sugar biscuits. Unmould the yellow peach creams and immediately apply the yellow velvet spray. Place a creamy biscuit on each white peach dessert.
Place in the fridge for at least 4 hours to defrost completely.
I served it with some red fruit to give my plate a little more colour.
