By François Galtier
Ingredients
PEACH MARMALADE
sub recipe
- Glucose Syrup 60 g
- Sugar 60 g
- White Peach 300 g
- Bloody Peach 180 g
- NH Pectin 5 g
- Sugar 25 g
PEACH INSERT
for 15 inserts
- Peach Marmalade (sub recipe II) 250 g
- Cubes of Fresh Yellow Peach 150 g
EARL GREY PANNA COTTA
for 15 desserts
- Candia Professional Cooking Cream 18% 200 g
- Earl Grey Tea 6 g
- Sugar 60 g
- Gelatin Mass (1/5) 100 g
- Candia Professional Cooking Cream 18% 800 g
- Fat Spray SQ
TOPPINGS
- Peach Marmalade (sub recipe II) 350 g
- Segment of Fresh Yellow Peach 250 g
- Segment of Fresh White Peach 250 g
- Licorice Germs SQ
Composition
Peach Marmalade
Peach Insert
Earl Grey Panna Cotta
Toppings
PEACH MARMALADE
sub recipe
Warm up glucose with sugar and purees to 40°C, then add pectin premixed with sugar and bring to the boil. Let cooling down in refrigerator.
PEACH INSERT
for 15 inserts
Break the gel of marmalade mixing with peach cubes and fill tartlet silicon mold Ø5cm with around 26g of preparation, then freeze.
EARL GREY PANNA COTTA
for 15 desserts
Warm up first cream, add tea to infuse 15min. Take out the tea and add the missing cream to reach the original weight. Warm up infused cream with sugar and gelatin then mix with cold liquid cream. We use the fat spray for the montage step.
TOPPINGS
(for 15 desserts)
Break the gel of marmalade and pour in pipping bag. Slice the segments of peach and keep in refrigerator with germs.
MONTAGE
Spray some fat into Muffins silicon mold SF023, pour around 25g of panna cotta, and let set in refrigerator. Warm up the surface of pannacotta with heat gun and stick the frozen peach insert, then pour directly around 45g of panna cotta to cover the insert and let jellify in refrigerator. Watchout you can’t freeze the panna cotta!
To serve panna cotta, spray some fat on scrapper and unmold pannacotta on scrapper to be able to place exactly in the right place on your plate. Pipe the topping marmalade, place the peach segments and licorice germs on the top as topping to finish the decoration and give some texture for the degustation.
