SWEET PEACH FLOWERS
This dessert allows you to enjoy the best flavours of summer. The sweet white peach and vanilla flowers combine visual elegance with an explosion of freshness and sweetness.
The recipe is simple. To begin with, a thin, crispy sweet pastry acts as the base. On top of this are alternating layers of vanilla cream and a sphere of white peach cream, set on a sponge cake. The final flower is made with pink white chocolate textured with spray.
Prepare the base. In a saucepan, heat the Les vergers Boiron white peach purée together with the seeds from the vanilla pod. Bring to a medium heat until it reaches 40°C.
Add the dry ingredients. Mix the sugar with the NH pectin and add it to the hot purée, stirring continuously.
Cooking. Continue cooking until the mixture reaches 85°C, stirring constantly to prevent lumps from forming.
Moulding. Pour the mixture into flower-shaped silicone moulds and leave to cool at room temperature. Then refrigerate for at least 2 hours until set.
Remove from the mould and decorate. Carefully remove from the mould, dust with icing sugar and decorate with edible flowers or fresh mint.
