Compressed peaches in syrup, Earl Grey infused butter, almond streusel, Earl Grey-infused cream, Zéphyr™ Earl Grey mousse, raspberry consommé, peach raspberry gelée, peach crémeux, salted almonds and bergamot meringue by Cynthia Inguanzo-Underwood, Assistant Pastry Chef in Las Vegas, NV.
Yield: 4 large verrines
Compressed Peaches in Syrup:
- 17.6 oz/500 g water
- 7 oz/200 g granulated sugar
- Earl Grey Tea, to taste
- 8.8 oz/250 g yellow peaches
- 0.5 oz/15 g Crème de Pêche liqueur
In a pot, mix the water and the sugar. Heat until the sugar dissolves, add the tea and the peaches, then the Crème de Pêche. Vacuum seal the peaches with the syrup. Let rest at least 12 hours.
Earl Grey Infused Butter:
- 7 oz/200 g unsalted butter
- 0.7 oz/20 g Earl Grey tea
1. A day before making, place the butter and tea together in a sealed bag.
2. Melt the butter in a bain-marie (no need for it to be on the stove, just use really hot water) Steep the tea to infuse the milk solids in the butter for 10 minutes. Strain and cool down.
- 3.5 oz/100 g Earl Grey Infused Butter
- 3.5 oz/100 g granulated sugar
- 2.6 oz/75 g almond flour
- 0.1 oz/3 g salt
- 3.5 oz/100 g all-purpose flour
- Cacao Barry Mycryo®, as needed to sprinkle on after baking to maintain crispness
1. Cream the butter to incorporate the milk solids and the fat together. Add the dry ingredients, being careful not to overmix. Refrigerate for 1 hour. With a baking rack, grate the streusel and refrigerate until ready to use.
2. Bake at 300°F for 12 minutes. Sprinkle with Mycryo®.
Earl Grey-infused cream:
- 11.4 oz/325 g heavy cream
- 0.88 oz/25 g Earl Grey tea
In a pot, mix the heavy cream with the Earl Grey tea. Bring to a simmer, then steep covered for 10 minutes. Strain and re-weigh.
Zéphyr™ Earl Grey Mousse:
- 8.4 oz/240 g Earl Grey-infused cream
- 15.3 oz/435 g Zéphyr™ white chocolate, melted
- 0.17 oz/5 g gelatin sheets, bloomed
- 15.8 oz/450 g heavy cream, whipped to soft peaks
Reheat the infused cream. Add the gelatin to the cream, pour over the chocolate a little at a time, and make an emulsion. This part is very important; try not to break the emulsion or the mousse will become grainy. Fold the cream into the ganache mixture. Reserve.
- 1 pt/473 ml fresh raspberries
- 1 oz/30 g granulated sugar
- 1.76/50 g water
In a plastic bowl, combine the raspberries, sugar and water. Wrap well with plastic wrap, making sure the seal is tight. Cook in the microwave for 5 minutes, in 1-minute intervals. Let sit and cool down for at least 1 hour. Strain without pressing.
Peach Raspberry Gelée:
- 5.3 oz/150 g liquid from compressed peaches
- 2.6 oz/75 g Raspberry Consommé
- 2 sheets gelatin
Heat both liquids and add the bloomed gelatin. Mix well and strain. Cool Down
- 12.6 oz/360 g peach purée
- 1.6 oz/45 g confectioners’ sugar
- 3.5 oz/100 g Chef Rubber freeze-dried peaches
- 4 sheets of gelatin
- 3.8 oz/110 g heavy cream, whipped to soft peaks
1. Heat the purée and sugar and pour over the dried peaches; allow to re-hydrate for 10 minutes.
2. In a blender, mix the peach mixture well to dissolve the dried peaches. Reheat and pour over the bloomed and drained gelatin. Cool down.
3. Fold in the whipped cream and refrigerate for at least 12 hours.
- 7 oz/200 g almond sticks
- 3.17 oz/90 g granulated sugar
- 1 oz/30 g water
- 0.03 oz/1 g Chef Rubber Pink Himalayan Salt
1. Heat the sugar and water to 243°F.
2. Toast the almonds at 320°F for 5 minutes. Add to the sugar syrup and start caramelizing until you reach a sandy consistency and caramel color. Add the salt and pour onto a sheet pan. When they start to cool down, separate them. Store in an airtight container.
- 3.5 oz/100 g egg whites, room temperature
- 3.5 oz/100 g granulated sugar
- 3.5 oz/100 g confectioners’ sugar
- 1 drop of bergamot oil
- Orange and yellow food color, as needed
Preheat the oven to 200°F. Make a French meringue with the egg whites and the granulated sugar; when the meringue is shiny and has formed stiff peaks, add the food color and sift the confectioners’ sugar on top and fold in. Pipe small kisses onto a lined sheet pan and with a spoon make a tear shape. Bake for 1 hour.
- White chocolate Crispearls™
- Cacao Barry Cara Crakine™
- Zéphyr™ white chocolate raspberry décor
1. Take the Compressed Peaches and arrange some in the bottom of verrine cup. Put a few pieces of frozen crushed raspberries on top. Top with a layer of Almond Streusel and some pieces of Cara Crakine™. Fold some white chocolate Crispearls™ into the Earl Grey Mousse and pipe on top. Let set in the refrigerator for 20 minutes.
2. With an automatic funnel, pour the Raspberry Peach Gelée on top, and let set.
3. Pipe a dollop of the Peach Crémeux on top and decorate with the salted almonds, some pieces of peach, raspberry, the bergamot meringue and a Zéphyr™ white chocolate raspberry decoration.