Peaches & Cream

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Stellar Whipped Ganache

Ingredients

808g Coconut Cream (minimum 25% fat or more) (1)
200g Granulated Sugar
5g- Pectin NH
140g Natural Almond Protein Powder
112g deZaan Stellar Cocoa Butter
808g Coconut Cream (minimum 25% fat or more) (2)

Method

In a bowl, add the cocoa butter and almond powder. Set aside until ready to use.
In a saucepan, add the coconut cream (1), sugar, and pectin. Bring to a boil.
Pour over the cocoa butter and almond powder. Blend with an immersion blender until smooth.
Add coconut cream (2) to the mixture and blend until well combined. Strain the mixture and store it overnight.
When ready to use the ganache, add the desired quantity to a cold mixing bowl. Whisk until medium/hard peaks.
Use immediately after whipping.

Part 2: Almond Stellar Cocoa Granita

Ingredients

3l Almond Milk (unsweetened)
70g Natural Almond Protein Powder
88g Dextrose
10g deZaan True Gold Cocoa Powder
12g Stabilizer 2000
400g Granulated Sugar
150g deZaan Stellar Cocoa Butter
150g Almond Paste

Method

In a bowl, add all the dry ingredients excluding cocoa butter and almond paste, and mix until combined. Set aside until ready to use.
In a pot, add the almond milk and bring to a soft boil.
Add all the dry ingredients. Blend in with an immersion blender.
Cook on low heat to 82ºC/180ºF.
Transfer to a container and cool to 4ºC/39ºF.
Churn to preference and freeze.
With a fork, grate for a granita-like texture.
Reserve in the freezer until ready to serve.

Part 3: Mixed Peach Gel

Ingredients

1kg Mixed Peach Puree
15g Granulated Sugar
10g Agar Agar

Method

In a bowl, add the sugar and agar agar. Mix until combined.
In a pot, add the puree and bring to a simmer.
Mix in the sugar and agar agar. Bring to a boil for 1 minute.
Transfer to a container to cool down completely.
Once set, blend to a smooth gel and reserve.

Part 4: Poached Peaches

Ingredients

1l Water
500g Sugar
1 Vanilla Pod
2 Lemon Zest + Juice
2 Orange Zest + Juice
10 Peaches (halved)

Method

Bring the water and sugar to a boil. Take off the heat.
Add the lemon and orange zest and vanilla pod along with the juice.
Infuse overnight.
Bring the syrup back to a boil and place the peach in the pot. Turn heat to low and allow to cook until peaches are nearly cooked through.
Turn off the heat and allow to sit for a bit until the peaches have been cooked through.
Remove peaches from the liquid and cool. Reserve the liquid.
Reserve in liquid once cooled until ready to use.
Slice peaches evenly. And reserve until ready to plate.

Part 5: True Gold Cover Almond Slivers

Ingredients

50g Roasted Almond Slivers
20g deZaan True Gold Cocoa Powder

Method

In a bowl, add both ingredients. Toss until almonds are completely covered.
Store in an airtight container until ready to use.

Part 6: Assembly

Method

Once all the components are made, begin by whipping the ganache to medium peaks.
Add an even layer into the desired glass/bowl. Allow to set in refrigerator for approx. 30 minutes.
Pipe a generous layer of peach gel. Allow to set for 10-15 minutes in the refrigerator.
Add sliced poached peaches creating a circle.
Once ready to serve, add 1 large scoop of almond granita.
Finish with True Gold almond slivers.

MORE RECIPES FOR True Gold

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Cocoa Kabocha Pie

True Gold Citrus Almond Gateau Voyage

See all recipes

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