Peach bellini
Pastry recipe
-
Peach compote
Ingredients
- Frozen fruit purée, sugar added : White peach - 450 g
- Frozen fruit purée 100% : Lime - 50 g
- Pectin NH - 16g
- Gelatin - 15g
- Sugar - 100g
- Glucose - 100g
Boil the puree with glucose, add the pectin, the sugar and the gelatin and set aside.
In this step
Frozen fruit purées
Frozen fruit purées -
Vanilla white chocolate mousse
Ingredients
- Milk - 500g
- Egg yolk - 100g
- Gelatin - 12g
- Whipped cream - 750g
- Madagascar Vanilla (pod) - 2
- White chocolate - 500g
Boil milk, infuse the vanilla pod and pour on the egg yolk, bring it to 77°C.
Add the gelatin in the hot mixture, pour it on the melted chocolate and add the whipped cream. -
Prosecco jelly
Ingredients
- Frozen fruit purée, sugar added : White peach - 125 g
- Frozen fruit purée 100% : Raspberry - 40 g
- Water - 360g
- Sugar - 150g
- Gelatin - 25g
- Prosecco - 125g
Boil water and sugar, add the gelatin, the prosecco or champagne and the warm puree.
Set aside in the chiller.In this step
Frozen fruit purées
Frozen fruit purées -
Sugar dough
Ingredients
- Butter - 120g
- Icing sugar - 80g
- Almond powder - 24g
- Salt - 1
- Egg - 45g
- Vanilla (essence) - 2g
- Flour - 200g
Mix in this order: butter, icing sugar, almond powder, salt, vanilla and eggs.
Add the flour and mix again 2 minutes, keep the dough in a chiller for 1 hour.
Bake the dough in a oven at 180°C.
