Apr 21, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Peach Tart with Birch Beer Sabayon, Sweet Cream Ice Cream

Anna Shovers' Peach Tart with Birch Beer Sabayon, Sweet Cream Ice Cream. Photo by David Beer.

Anna Shovers' dessert featuring birch and beer sabayon, poached/grilled peaches, sweet cream ice cream and tart dough.

 

Yield: 8 servings 

Birch and Beer Sabayon:

  • 10.5 oz/300 g lambic (Belgian style sour ale)
  • 4.6 oz/130 g granulated sugar
  • 0.03 oz/1 g xanthan gum
  • 7 oz/196 g egg yolks
  • 40 drops (about 2 droppers full) birch extract (available through www.terraspice.com

1. Bring a pot of water to a simmer

2. In a bowl, whisk together the beer, sugar and xanthan gum

3. Whisk in the yolks, place over the pot of water and whisk constantly until the temperature reaches 180-185°F. Immediately chill, while still whisking, in a bowl of ice water.

4. Once chilled, add the extract. Whisk before use and discard at the end of service. 

Poached/Grilled Peaches:

  • 4 ripe peaches
  • 3.5 oz/100 g bourbon
  • 3.5 oz/100 g Grand Marnier
  • 3.5 oz/100 g peach liqueur
  • 10.5 oz/300 g water
  • 7 oz/200 g brown sugar
  • 7 oz/200 g granulated sugar
  • Pinch nutmeg, grated from whole nutmeg
  • Zest of 1 orange
  • 2 vanilla beans, scraped
  • Pinch of salt 

1. Halve the peaches, take out the pits (leave the skins on).

2. Bring the alcohols, water, sugars, salt and aromatics to a simmer. Add the halved peaches and poach until you can almost cut them with a spoon. Then strain and chill the remaining liquid.

3. Grill the peaches on a wood-fired grill until nice grill marks form (wood-fired will give a nicer, smoky flavor). Take off the heat and cool. Slice into ¼” slices. Then place these flat into a Cryovac bag. Add some leftover poaching liquid and then vacuum-seal. Store chilled. 

Sweet Cream Ice Cream:

  • 10.5 oz/300 g whole milk
  • 2.46 oz/70 g heavy cream 
  • 3.3 oz/95 g glucose syrup
  • 4.6 oz/130 g granulated sugar
  • 2.1 oz/60 g milk powder
  • 1/3 tsp kosher salt
  • 16.2 oz/460 g cream cheese, cubed 

1. Place the milk, cream and glucose syrup in a pot. 

2. In a mixing bowl, whisk together the sugar, milk powder and salt together and then whisk this mixture into the milk base. Add the cream cheese, whisking well to combine. Bring to a simmer, whisking frequently as this base can easily burn. Once it comes to a simmer, remove from the heat. Blend, strain and then chill. 

3. Spin in an ice cream machine and then freeze. 

Tart Dough:

  • 13.4 oz/380 g all purpose flour
  • 4.2 oz/120 g 10x confectioners’ sugar
  • 0.1 oz/3 g kosher salt
  • 9.17 oz/260 g cold or frozen butter, cubed
  • 2 egg yolks 

1. Pulse the flour, confectioners’ sugar and salt together in a food processor. Toss in the butter and mix to coat with the flour mixture. Pulse the butter until it forms pea-sized clumps. Add the yolks. Pulse until almost fully combined. Then finish mixing by hand until the dry ingredients have disappeared into the mix. Chill for at least 2 hours or overnight. 

2. Roll out the dough to a thickness of 1/8”. Cut into approximately 3-1/2” rounds and then line tart rings measuring 2-3/4” each. Dock and then chill again. Bake at 325°F until golden brown. 

Assembly: 

  • 3 fresh peaches, sliced per order, to contrast with the grilled peaches
  • Sprigs of tarragon and Thai basil
  • Citrus marigolds or other edible yellow/orange flowers, as available 

Ladle sabayon into wide bowls. Place a tart shell into the bowl. Then nestle sliced fresh peaches with the sliced grilled peaches. Place a scoop of the ice cream on top. Garnish as desired.

 


Click here to read more about this and related recipes in the article "Suds ‘n’ Sweets: Tapping the Keg for Inspiration."

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