Peach melba with vanilla mousse, raspberry macaron and raspberry sorbet

Ingredients

Fruit & Vegetables

  • 6 flat peaches
  • 230g of raspberry purée
  • 500g of raspberry purée
  • 1/2 lemon, juiced
  • 40g of raspberry purée
  • 1 punnet of raspberries

Speciality Ingredients

  • 3g of antioxidant
  • 5g of raspberry powder
  • 4g of trimoline

Beverages

  • 230ml of water
  • 100ml of sweet wine
  • 50ml of water

Store Cupboard

  • 290g of caster sugar
  • 20g of caster sugar
  • 1/2 gelatine leaf
  • 102g of ground almonds
  • 172.5g of icing sugar
  • 17.5g of flour
  • 100g of egg white
  • 45g of caster sugar
  • 100g of white chocolate
  • 90g of caster sugar
  • 40g of honey
  • 40g of flour
  • 1 egg yolk
  • 40g of caster sugar
  • 1/2 vanilla pod, seeds only
  • 1 gelatine leaf, soaked in cold water

Dairy

  • 40g of butter
  • 65ml of whole milk
  • 115ml of double cream
  • 250ml of cream, whipped to soft peaks