Peaches & Cream
Part 1: Stellar Whipped Ganache
Ingredients
Method- 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)
- 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
Method- 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
- 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
Method- 1kg Mixed Peach Puree
- 15g Granulated Sugar
- 10g Agar Agar
- 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
Method- 1l Water
- 500g Sugar
- 1 Vanilla Pod
- 2 Lemon Zest + Juice
- 2 Orange Zest + Juice
- 10 Peaches (halved)
- 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
Method- 50g Roasted Almond Slivers
- 20g deZaan True Gold Cocoa Powder
- 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.
