A New Peach Melba

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Ingredients

Ingredients for 10 Servings

  • 5 Peaches
  • 1⅔ cups 400 ml Sauvignon blanc (or another strong white wine)
  • ⅔ cup 150 ml Water
  • Juice of 1 lemon
  • 7 tbsp 100 g Granulated sugar
  • 2 tbsp plus 1 tsp 50 g Honey
  • 3 tbsp 4 cl Peach liqueur
  • Dash of salt
  • 1⅔ cups 200 g Raspberry marmalade
  • 9 oz 250 g Raspberries
  • 7 oz 200 g Dark couverture chocolate

For the Cake Base

  • 2 Eggs
  • ¼ cup 50 g Granulated sugar
  • 3 tbsp 25 g Flour
  • 3 tbsp 25 g Cornstarch
  • Dash of salt
  • Confectioner’s sugar

For the Vanilla Cream

  • 3 Egg yolks
  • 7 tbsp 100 g Granulated sugar
  • ½ cup 125 ml Milk
  • 1 Vanilla bean
  • 2 Sheets gelatin
  • ¾ cup 175 ml Whipped cream

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Blanch the peaches briefly in salt water, shock in ice water, and peel.
  • Halve and pit.
  • Bring the sauvignon blanc to boil with water, lemon juice, granulated sugar, and honey.
  • Add the peaches and cook until soft.
  • Take the peaches out and set aside.
  • Season the liquid with peach liqueur and boil slowly, until it is thick and syrupy.
  • Beat the eggs with granulated sugar and salt until thick and creamy.
  • Sieve the flour and cornstarch and fold into the egg.
  • Spread on a baking sheet lined with parchment paper and bake for 6 minutes.
  • Overturn onto a cloth sprinkled with confectioner’s sugar and carefully pull away the parchment paper.
  • Cut out circles (about 3 in (7.
  • 5 cm) diameter) with a cookie cutter and place in pans of the same size.
  • Brush with warm raspberry marmalade and place the raspberries on top.
  • Halve the vanilla bean and boil it in milk.
  • Remove from heat and let sit.
  • Beat the egg yolks with granulated sugar in a double boiler until creamy.
  • Remove the vanilla bean and scrape the pulp into the milk.
  • Dissolve the moistened gelatin in the warm milk and then pour into the egg yolk mixture.
  • Continue beating in double boiler until the mixture begins to thicken.
  • You can tell when it is ready because when you blow on the cream while it is coating the cooking spoon, rings will appear that are reminiscent of a rose.
  • Beat in an ice bath until cool.
  • Fold in the whipped cream.
  • Fill the forms and freeze for 2 hours.
  • Remove from the forms.
  • Cut ten 1½x8 in (4×20 cm) strips of parchment paper.
  • Melt the chocolate in a bain-marie.
  • Brush the paper strips thinly with the chocolate and wrap each tartlet with a strip, chocolate side in.
  • Let harden in the refrigerator and pull off the paper.
  • Cut the peaches into fine slices, but keep them all together in the original shape.
  • Set a peach half on top of each and pour the cooled syrup on top.
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Course Fruit