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Peaches, lemon verbena and salted almonds

Peaches, lemon verbena and almonds

PT1H20M

1
To make the peach marinade, bring the sugar and water to the boil, then add the peaches and lemon verbena. Take off the heat and cover with cling film and allow to cool. When cool, peel the peaches and place back in the syrup
  • 300ml of water
  • 300g of sugar
  • 2 white peaches, quartered
  • 2 sprigs of lemon verbena
2
For the peach parfait, make a pâte à bombe by putting 200g of sugar and the glucose in a pan with enough water to make a paste. Put on the stove and bring up to 121°C. Whisk the yolks. Add the hot syrup and whisk until cold
  • 200g of sugar
  • 20ml of glucose
  • 4 egg yolks
3
Add the peach purée and combine. Whisk the cream into soft peaks and add the peach and pâte à bombe mix. Whisk the the egg whites and the sugar until firm and fold through the mix. Pour into a container lined with cling film and freeze
  • 1 tube of Boiron peach purée, reduced by half
  • 20ml of peach schnapps
  • 200ml of cream
  • 4 egg whites
  • 50g of sugar
4
For the lemon verbena sour cream blend all of the ingredients in a food processor and pass through a fine sieve
  • 250ml of sour cream
  • 100g of sugar
  • 3 sprigs of lemon verbena
5
For the pain d'epice crisps, slice the bread extremely thinly. Place on a tray with the parchment paper. Brush with clarified butter and dust with icing sugar. Dry out in the oven at 100°C for 10 minutes or until crisp
  • 1/2 pain d'epice loaf
  • 1 knob of butter
  • icing sugar for dusting
6
Arrange all the components on a serving plate, top with the crisped bread and finish with a scattering of flaked almonds. Serve at once
  • flaked almonds

Ingredients

Metric

Imperial

  • Peach parfait

  • Marinade for peaches

  • Lemon verbena sour cream

    • 250ml of sour cream
    • 100g of sugar
    • 3 sprigs of lemon verbena
  • Pain d'epice crisps

    • 1/2 pain d'epice loaf
    • 1 knob of butter, clarified
    • icing sugar for dusting
  • To garnish

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