Peach and raspberry flower, composed of
– peach mousse,
– raspberry compote,
– shortbread biscuit,
– peach jelly,
– a dollop of whipped cream,
– a sweet tuile.
Equipment used
– Silicone flower mould (Temu)
– Ancel 210 Bloom gelatine (gold grade)
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Ingredients
Shortbread biscuit
✔80g Breton shortbread (Roudor-style)
✔30g melted butter
Raspberry compote
✔100g raspberries
✔1g NH pectin
✔20g caster sugar
Peach mousse
✔3g gelatine
✔120g single cream
✔140g puréed peaches
✔20g sugar
Peach jelly
✔3g gelatine
✔60g yellow peaches
✔5g sugar
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
The recipe
Peach jelly
✔3g gelatine
✔60g yellow peaches
✔5g sugar
Place the gelatine leaves in a large bowl of cold water.
Blend the peaches. Pour into a saucepan with the caster sugar. Place over the heat. As soon as it starts to boil, turn off the heat and add the softened and squeezed gelatine. Stir and leave to cool slightly before pouring into your silicone mould. I used the swirl and mini pearl moulds. Place in the fridge until the jelly sets, then transfer to the freezer so you can turn them out.
Raspberry compote
✔100g raspberries
✔1g NH pectin
✔20g caster sugar
In a saucepan, heat the raspberries for a few minutes over a low heat. Add the sugar and pectin mixture and cook, stirring constantly, for 2 minutes. Leave to cool slightly and set aside.
Peach mousse
✔3g gelatine
✔120g single cream
✔140g puréed peaches
✔20g sugar
Soak the gelatine in very cold water.
Heat the peach purée (peaches peeled and blended for a few minutes over a low heat) with the sugar. Remove from the heat and add the drained gelatine. Leave to cool until the temperature is below 30°C.
In a second mixing bowl, whisk the remaining single cream using an electric whisk, then fold it into the previous mixture, which has been cooled to below 30°C.
Assembly
Fill the mould halfway with peach mousse.
Add the raspberry compote.
Chill until the gelatine has set, then place in the freezer overnight.
Top up with the remaining peach mousse.
Chill until the gelatine has set, then place in the freezer overnight.
Shortbread biscuit
✔80g Breton shortbread (such as Roudor)
✔30g melted butter
Melt the butter in the microwave. Add the crumbled shortbread biscuits. Mix together. Press the mixture into a circular cookie cutter, the same diameter as your flowers, pressing down firmly with the back of a teaspoon. Chill until ready to assemble.
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Mix all the ingredients together. Fill the flower-shaped tuile mould. Smooth the surface with an angled spatula to remove any excess. Bake in a preheated oven at 180°C for 6–8 minutes (this may vary depending on your oven). Remove from the mould as soon as they come out of the oven. Be careful, as they harden very quickly and become brittle. Handle with care.
Place the tuiles on the plate just before serving.
The next day, turn out your desserts.
Apply the white velvet spray.
Place a peach jelly ball in the centre of each flower. Place each flower on a disc of sweet pastry. Arrange on your serving plate. Serve with a swirl of peach jelly, a quenelle of whipped cream (sprayed with velvet spray) (or raspberry sorbet) and a raspberry.
