Peach tart
– with red fruit compote,
– white peach mousse,
– shortbread base,
– and a scoop of strawberry sorbet.
Equipment used
– Silikomart quenelle silicone mould
– Pavoni slake mould
– Silikomart stencil
– Ancel 210 Bloom gelatine (gold grade)
(Paid Amazon links)
Ingredients
Shortbread biscuit
✔80g Breton shortbread (Roudor brand)
✔40g melted butter
Red fruit compote
✔80g blended strawberries and raspberries
✔15g caster sugar
✔1g NH pectin
✔red food colouring
Peach mousse
✔2g gelatine
✔80g single cream
✔140g puréed peaches
✔1 egg yolk
✔20g sugar
The recipe
Shortbread
✔80g Breton shortbread (such as Roudor)
✔30g melted butter
Melt the butter in the microwave. Add the crumbled shortbread. Mix together. Press the mixture into a heart-shaped cookie cutter, pressing down firmly with the back of a teaspoon. Chill until ready to assemble.
Peach mousse
✔2g gelatine
✔80g single cream
✔140g puréed peaches
✔1 egg yolk
✔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). Pour over the egg yolk and sugar mixture, then return to the pan. Continue cooking, taking care not to exceed 82–83°C. Remove from the heat and stir in the squeezed gelatine. Leave to cool until the temperature drops below 30°C.
In a second mixing bowl, whip the remaining single cream using an electric mixer, then fold it into the previous mixture, which has been cooled to below 30°C.
Assembly
Fill the Pavoni mould with peach mousse. I didn’t fill my mould right to the top.
Chill until the gelatine sets, then place in the freezer overnight.
Red fruit compote
✔80g blended strawberries/raspberries
✔15g caster sugar
✔1g NH pectin
✔red food colouring
In a small bowl, mix the caster sugar and NH pectin.
In a saucepan, heat the 80g of blended fruit for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly.
Position your stencil correctly. Spread the compote using a spatula.
Gently lift the stencil. Rinse it, then repeat the process for each plate.
Turn out your peach dessert and place it on your serving plate on top of the shortbread biscuit.
Chill for at least 3 to 4 hours to allow the dessert to thaw.
I added a scoop of strawberry sorbet, shaped using the Silikomart quenelle mould.
