Peach Melba

Name: Peach Melba
Ingredients: 295 g butter; 300 g egg whites; 1 g salt; 50 g inverted sugar; 310 g icing sugar; 100 g T55 soft flour; 100 g ground almonds; 100 g raspberry purée; 25 g icing sugar; 2 g gelatine; 50 g whole roasted almonds; 280 g whole milk; 50 g maltosec; 25 g almond oil; 20 g egg yolks; 250 g peach purée reduced to 150 g; 20 g egg whites; 4.5 g gelatine; 150 g whipping cream; 30 g caster sugar; 15 g water; 40 g caster sugar; 3 g gelatine; 35 g egg yolks; 180 g whipping cream; 3 Tahiti vanilla pods; 1 g ultratex; 100 g peach purée

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Peach Mousse

250 g peach purée reduced to 150 g
20 g egg yolks

Dessert

Method

Peach Mousse

Reduce the purée, whisk the egg yolks, pour the purée onto the egg yolks and whisk. Return to the pan and cook to 75°C then add the bloomed gelatine and whisk well. Chill this base to 25°C. Make an Italian meringue and fold into the base. Whisk the cream to ribbon stage, and fold this through last. Pipe into moulds.