Blood peach and vanilla panna cotta
Pastry recipe
-
Vanilla panacotta
Ingredients
- Crème fraîche - 3200g
- Sugar - 320g
- Gelatin mass - 130g
- Vanilla pods - 4
Warm the cream and sugar.
Infuse 10 minute with the vanilla.
Add the gelatin mass.
Put directly inside the verrines.
-
Vanilla tuiles
Ingredients
- Butter - 180g
- Egg white - 300g
- Flour - 180g
- Vanilla pods - 3
- Brown sugar - 420g
Melt the butter with the brown sugar (30°C maximum).
Add the flour.
Finish with the egg whites and vanilla.
Cook at 180°C. -
Blood Peach Jelly
Ingredients
- Frozen fruit purée 100% : Vine peach - 680 g
- Gelatin mass - 150g
- Glucose - 400g
Sift the blood peach puree.
Warm the blood peach puree, gelatin mass and glucose.
Put on the top of the panacotta the day after.In this step
Frozen fruit purées -
Vanilla cream
Ingredients
- Crème fraîche - 200g
- Vanilla pods - 2
- Sugar - 140g
- Gelatin mass - 76g
- Mascarpone - 600g
- Crème fraîche - 1200g
Boil together cream, vanilla, sugar and gelatin mass.
Shift on the cream cold and mascarpone.
Mix everything together.
Put 24h in the fridge before whipped. -
Finition
Vanilla tuiles
Fresh peach
