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Hello everyone:)
Today, I made a peach tiramisu bottled cake using delicious seasonal white peach.
I was told that white peaches are at the end of the season in Korea now...
The peaches here in the US are pretty good too, but I think Korean white peaches are the best.
When the white peach season is over, It will also tasty with yellow peaches or nectarines.
I wanted to try both hard white peaches and soft white peaches so I made it both ways.
I think it takes too much effort, so don't bother to use both.
I recommend that you choose one type of your choice and double the recipe to make it.
Personally, I like soft peaches, and I don't like cooked peach compote very much.
If I make it next time, I think I will make only marinated peaches using soft peaches.
* Products I used
- Mascarpone : Galbani
- Heavy cream: Trader Joe's
- Peach Liqueur: Dijon Peach(creme de peach)
(It tastes much better if you put it in, but anyway you can omit it.)
- square food container: coupa.ng/bS0A4N
(It is not sold in the US :( )
▶Ingredients (for 4 square containers, 9.5cm in length and width)
[Peach Compote]
2 hard peaches
180g water
60g granulated sugar
8g lemon juice
15g peach liqueur
1) Put water, sugar, lemon juice, cubed hard peaches, seeds and skins in a pot and boil for 5 minutes. (until the peaches are slightly translucent)
2) After cooling, add peach liqueur and leave it in the refrigerator overnight. (A minimum of 6 hours is recommended)
[Marinaded Peach]
2 soft peaches
120g water
60g graulated sugar
8g lemon juice
15g peach liqueur
1) Put water, sugar, lemon juice, peach seeds and skins in a pot and heat until the sugar dissolves.
2) After cooling, add cubed ​​peaches and peach liqueur, and let it rest overnight in the refrigerator. (A minimum of 6 hours is recommended)
[Biscuit a la cuillere- lady finger ]
40 g egg white
24g sugar
35 g yolk
25g cake flour
10g corn starch
powdered sugar for sprinkling
1) Add sugar to the egg white in 3 editions to make a firm peak meringue.
2) Add the yolk to 1) and mix lightly until well mixed.
3) Add the sifted flour and corn starch and fold lightly with a spatula so that the foam does not deflate.
4) Put the batter in a piping bag and pipe it in a square shape, and sprinkle powdered sugar twice on the surface.
5) Bake in a preheated oven at 170 degrees Celcius (338 Fahrenheit) for 9 minutes. (Unox Convection Oven)
6) After cooling, cut to the size of the bottom of the container.
[Mascarpone Cream]
140g mascarpone cheese
140g heavy cream
40 g yolk
20g water
34g sugar
2g gelatin sheet
1) Put the yolk, water and sugar in a small bowl and heat it to 76 degrees Celcius over bain-marie while stirring with a whisk.
2) Add soaked gelatin to 1), melt it, and whip it with a hand mixer until it cools to make Pate a bombe.
3) Put the mascarpone cheese in a bowl and lightly press it with a spatula, then add the Pate a bombe little by little and mix with a whisk.
4) Add 70% whipped cream to 3) in two editions and mix.
5) Put a biscuit on the bottom of the container and apply peach syrup with a brush. (Syrup leftover from marinaded peaches)
6) After adding the marinated peaches, fill the container with cream about 3/4 and harden the top slightly in the freezer.
7) Put peach compote on top.
[ Peach Jelly]
100g Peach Syrup
2g gelatin shet
1) heat the remaining syrup that marinated peaches warmly. (No need to boil , it should be over 40 degrees Celcius.)
2) Add the soaked gelatin and melt it, then cool it down until lukewarm.
3) Pour it so that it is thinly spread on the top of the tiramisu and let it set.
* If you are bothered by making biscuits, you can use sponge cake, or Savoiardi instead.
* When using powdered gelatin, add water 5 times the weight of gelatin and soak it sufficiently.
* Storage: Cover it with a lid and keep it refrigerated, and it is recommended to consume it within two days.
instagram: / jadore________
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