Peach Shaped Dessert – Bruno Albouze – The Real Deal

This is not a peach!. A stunning dessert made with a refreshing and light lemon verbena peach ganache montée (mousse), snow angel
peach marmalade insert, glazed with a thin chocolate shell and finish with an awesome velvet effect to resemble peach skin.
This recipe is inspired by Cedric Grolet, a French luxury patissier from the Meurice (Alain Ducasse) Palace in Paris.

Executive Producer of THE REAL DEAL Cooking Channel on Youtube.
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Peach Shaped Dessert Recipe.

Makes 10 Peaches / Make 3 days ahead.
This dessert is first glazed with a thin cocoa butter-white chocolate coating, then air sprayed with the same but red colored coating to create a velvet effect and lightly sprayed again with white colored chocolate coating and then a light dust of edible silver powder.

Peach Marmalade Inserts
0.6 lb. (250g) ripe white peaches, peeled and pureed
0.6 lb. (250g) white or yellow peaches, peeled and cubed (select firmer peaches for this purpose)
1 gram ascorbic acid*
2 Tbsp (20g) sugar
4 grams pectin
2 Tbsp (25g) crème de pêche de vigne / peach vine liquor* (optional)
1 gram ascorbic acid
2 tsp (10g) lime juice.

*Ascorbic Acid (E300) is a naturally occurring organic compound with antioxidant properties and a form of vitamin C. It is used to prevent oxidation in some fruits and vegetables helping them to maintain their color. 2 tsp (≈10g) of lemon juice can be substituted for ascorbic acid but it wont replace it completely.

*The Creme de Peche de Vigne has a nose of peach pie with light floral notes. The palate taste of pure white peach flesh with hints of honey and orange blossom. This creme is made exclusively from macerated fresh vine peaches from the Coteaux du Lyonnais. The peaches from this region give the liqueur a soft, delicately sweet flavor.

Puree peach flesh with the ascorbic acid or lemon juice; pass through a sieve. Meanwhile combine sugar and pectin. In a saupan, heat up peach puree, lime juice and mix in the sugar-pectin mixture and cook for 2 min; cool on ice. Mix peach vine liquor with ascorbic acid and fold in peach cubes and puree. Scoop out and fill the mini demi-sphere silicone mold (1Tbsp/15g) and freeze completely. Unmold the frozen peach marmalade halves shaving off the surface if uneven and seal them by two to make one ounce (30g) inserts. Keep doing it until done. Keep frozen.
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