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Peche melba 2.0 dessert!



Todays a very special video, because I created my own signature mold with my friends from Mold Brothers! It’s one design with three different molds and they look amazing! We’re going to make a trio of desserts and I’ll explain all the recipes dessert by dessert. The first dessert is a almond chiboust filled with poached peach, almond ice cream, raspberry meringue and a raspberry gel. The next dessert is a cream from kardamon & vanilla with a peach granite, raspberry and a almond tuille. The final dessert is a small bite made from almond feulletine with a whipped vanilla ganache and a peach jelly.



When we created this mold it started with a shape. I always love piping a zigzag of whipped ganache on pastries and I thought it would be so cool to create a mold so you could also use this shape for desserts. The guys from Mold Brothers scanned my ganache with a 3D scanner and that shape was transformed into a circle. They then turned it into a mold. We decided to make three different molds, a press, a 3d mold and a tuille mold. Click here for more info and to order the molds.


The main dessert



The poached peach interior

300 grams

water

300 grams

prosecco

100 grams

ginger syrup

200 grams

sugar

5 sprigs

verbena

1

empty vanilla pod

5

cardamom seeds

6

white peaches

Mix the water with the prosecco, the ginger syrup, the sugar, the verbena, the empty vanilla pod and the cardamom seeds. Now bring this to a boil on a medium heat. Meanwhile we can clean the peaches. I use white peaches, but any other are also fine. Cut all around the pit and twist to peach to open it up. Then cut it in half once more and remove the pit. Once the liquid is boiling add the peaches and turn down the heat to the lowest setting. Now cover it with a piece of parchment paper for a more even cooking and let them poach for around 10 to 15 minutes. If the peaches are not fully ripened yet they might need longer. Then gently remove them from the liquid and let them cool down completely in your fridge. Keep the liquid for the peach granite. Once the peaches have cooled down use a small knife to remove the skin. Then cut ¾ into slices and then into small cubes. Now fill the desired interior mold and level it with a pallet knife. Then let it set in your freezer.



The almond chiboust

3 leaves or 5 grams

gelatin

150 grams

cream

100 grams

amaretto

60 grams

egg yolk

25 grams

corn starch

1/2

vanilla pod

First soak the gelatin in cold water. Then pour the cream into a saucepan and also add the amaretto, the egg yolk and the corn starch. Now cut the vanilla pod in half and scrape out the seeds. Add both the seeds and pod to the pan and then mix it well. Then turn on the heat and while stirring bring this to a boil. Once it has thickened dissolve the gelatin. Now remove the empty vanilla pod and set it aside for later.

30 grams

water

60 grams

sugar

50 grams

egg white

10 grams

sugar

Next mix the water with the 60 grams of sugar and heat this up till the temperature is 118 degrees Celsius. Meanwhile pour the egg white into a mixing bowl and start beating it. Once a white foam starts to form add the sugar to stabilze it. Then when the syrup is 118 degreees Celsius slowly add it to the meringue. Make sure to pour it on the side. Now beat it for 2 minutes. After that add a quarter of the almond cream and fold this together. Then add the remaining cream and fold it once more till it’s an airy and firm chiboust. When that’s done fill the mold almost all the way and tap the mold a couple of times to remove any air. Now press the peach interior in the chiboust and level it using a pallet knife. Then let this set for a couple of hours in your freezer. Once frozen remove it from the mold and cover it with a thin layer of white chocolate brush.

100 grams

melted cacao butter

100 grams

melted white chocolate

This is very simple to make. It’s a mix of the melted cacao butter and the melted white chocolate. Now keep them in your freezer for later.



The raspberry gel

500 grams

frozen raspberries

50 grams

sugar

Agar powder

Mix the frozen raspberries with the sugar and cover it very tight with plastic wrap. Now heat this up on a double boiler on the lowest heat for a couple of hours. After that remove the wrap and pour it on a sieve that’s lined with a clean kitchen paper. Let this drain in your fridge for a couple of hours. Once that’s done measure the total weight of the liquid and add 1 gram of agar powder for every 100 grams of liquid. This is 200 grams, so I added 2 grams of agar powder. Now mix this well and bring it to a boil for 1 minute. Then pour it into a bowl and let it cool down completely in your fridge. Once set transfer it into a blender and blend it into a smooth gel. Now a little trick. When blending a gel it always gets a bit cloudy because of all the air. To fix this transfer the gel on a tray and vacuum it in a vacuum machine. This will remove all the air and you’ll end up with a beautiful clear and colorful gel. The flavor is the same, but this is just to bring it to the next level.



The raspberry meringue sticks


​Raspberry pulp or powder

50 grams

water

80 grams

sugar

80 grams

egg white

60 grams

sugar

Spread the trimmings or pulp from the raspberry broth on a silicon sheet and then let this dry at 60 degrees Celsius for a couple of hours till all the moisture has vaporized. Then transfer it into a blender and blend it till you end up with a really fine and flavorful powder. Keep this dry and covered. Now mix the water with the 80 grams of sugar and heat this up till it’s 118 degrees Celsius. Meanwhile pour the egg white into a mixing bowl and start beating it. Now just like we did with the chiboust when a white foam starts to form add the 60 grams of sugar and then slowly add the hot sugar syrup. Beat this till it’s at room temperature. Once that’s done transfer it into a piping bag that’s fitted with a small round nozzle and pipe long thin lines on a silicon sheet. Then dust the top with a thin layer of the raspberry powder. The thicker the more it will taste like raspberry. Now let them dry at 50 degrees Celsius for at least 3 to 4 hours. After that gently remove them from the sheet using a pallet knife and keep them dry and covered at room temperature for later.



The amaretto ice cream

300 grams

amaretto

800 grams

milk

300 grams

cream

340 grams

sugar

65 grams

skimmed milk powder

70 grams

egg yolk

4 grams

ice cream stabilizer (I use stab2000)

Pour the amaretto into a saucepan and bring this to a boil. Once it’s boiling turn off the heat and set it on fire with a blowtorch. This with burn out all the alcohol. If you don’t do this the alcohol will prevent the ice cream from freezing because alcohol doesn’t freeze. After 10 minutes add the milk together with the cream, the sugar and the skimmed milk powder. Then mix this and bring it to a boil on a medium heat. After that transfer the egg yolk into a bowl and while mixing slowly add the boiling amaretto liquid. Now once that’s done pour it back into the pan and while mixing cook the ice cream base till the temperature is 85 degrees Celsius. Then pour it into a bowl and add the ice cream stabilizer. I use stab 2000. Mix it well for a minute of 2, cover it with foil and let it rest in your fridge for at least 8 hours. I always leave it overnight. The next day you can transfer it into an ice cream machine and turn it into a beautiful smooth ice cream. It’s best to serve the ice cream as soon as possible, but otherwise keep it in a freezer that’s not lower than -14 degrees Celsius.



The side dessert



The vanilla and cardamom cream

300 grams

cream

200 grams

milk

100 grams

sugar

10

cardamom seeds

1

vanilla pod

100 grams

egg yolk

40 grams

corn starch

Mix the cream with the milk, the sugar and the cardamom seeds. Then cut the vanilla pod in half, scrap out the seeds and add both to the pan. Bring this to a simmer. Once it’s simmering turn off the heat, cover it with a lid and let it sit for at least 1 hour. After that add the egg yolk with the corn starch and while mixing bring this to a boil to thicken it. If the cream starts to split it means the fat content is too high, just add a splash of water and mix till it’s fully emulsified. Then pass it through a fine sieve and use a ladle or spatula to make it a bit easier. Now cover it and let it cool down in your fridge. Once it’s cold mix it once more with a whisk. Then transfer it into a piping bag and keep it in your fridge for later.



The tuille

60 grams

egg white

50 grams

cane sugar

30 grams

flour

60 grams

almond powder

10 grams

butter

2 grams

salt

Mix the egg white with the cane sugar, the flour, the almond powder, the butter and the salt. Blend this till smooth. Once it’s smooth transfer it on the tuille mold and spread it using a pallet knife. Then bake it at 150 degrees Celsius for around 15 to 20 minutes till golden brown. Now when still hot directly remove them from the mold to prevent the tuilles from breaking. Then keep them dry and covered for later.



Now the granite


Remember the poaching liquid? This is also a great granite base. Just pass the liquid through a fine sieve and freezer it till completely frozen. Once frozen use a fork to create a delicious and colorful granite. Keep it in your freezer for later.



The small bite



The whipped vanilla ganache

2 leaves or 3.3 grams

gelatin

380 grams

cream

1

vanilla pod

130 grams

white chocolate

100 grams

mascarpone

Soak the gelatin in cold water. Then pour the cream into a saucepan and cut the vanilla pod in half. Scrape out the seeds and add both to the cream. Bring this to a boil. Meanwhile transfer the white chocolate into a measuring cub and also add the mascarpone. Now when the cream is boiling turn off the heat and remove the empty vanilla pod. Then dissolve the gelatin. After that pour the hot cream on the chocolate and emulsify this with a hand blender for around 30 seconds. Now cover this and let it set overnight in your fridge. The next day transfer it into a mixing bowl and beat it for around 2 minutes till stiff peaks start to form. Keep an eye on it, because it would be such a waste to overbeat it and then it’s going to split. Now transfer it into a piping bag and keep it in your fridge for later.



The feulletine crisp

10 grams

glucose

30 grams

water

200 grams

sugar

100 grams

almonds

80 grams

egg white

50 grams

white chocolate

Mix the glucose with the water and the sugar. Caramelize this on a medium heat. Once it’s a golden caramel add the almonds and while mixing caramelize them for around 3 minutes till golden brown. Keep on heating the pan on a medium heat. Then pour it on a silicon sheet and let it cool down completely. Once cold transfer it into a blender and also add the egg white with the white chocolate. Blend this till smooth. This is going to take some time, but it’s super important it’s very smooth. Now spread it on a silicon sheet using a small circle stencil. Then remove the stencil and bake them at 160 degrees Celsius for 15 minutes. Now when still hot gently remove them from the sheet and directly press them between the press. I always heat up the press a bit as well to make sure they don’t break. Keep them dry and covered for later.



The peach jelly

1 leaf or 1.6 grams

gelatin

100 grams

poached peaches

50 grams

prosecco

50 grams

ginger syrup

1 grams

agar powder

First soak the gelatin in cold water. Then transfer the poached peach into a blender and also add the prosecco, the ginger syrup and the agar powder. Blend this till smooth. Now pour it into a saucepan and bring this to a boil for 1 minute. Meanwhile add a thin layer of oil spray on some trays. When the peach liquid has boiled turn off the heat and dissolve the gelatin. Then divide it on the trays. I pour 70 grams on each tray. Now spread this and when necessary, use a blowtorch to remove any air bubbles. Then let this set completely in your fridge. Once set cut it with a round cutter and keep it in your fridge for later.


As a final prep cut a couple of raspberries in four and keep them on a tray in your fridge for later.



How to finish the desserts


First the main. Place the chiboust on a plate and let it defrost for at least 20 minutes. Now place 3 of the cut raspberries on top and pipe some gel in between. Place a quenelle of the ice cream next to it and press the meringue sticks on top. Pipe some gel on one of the sticks and decorate it with rose paddles. Now for the side dessert. Pipe a big dot of the cream in a bowl and place some raspberries on top. Cover this completely with the granite and then finish it of the with almond tuille. Then the final bite. Place a jelly round on the crisp and pipe some of the whipped ganache all around. Now pipe a dot of the raspberry gel in the center and cover it with another almond crisp.



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