This Peach Shaped Dessert, inspired by Cedric Grolet, is made with a refreshing and light peach ganache montée, peach marmalade insert and glazed with a thin white chocolate shell and velvet effect to resemble the peach skin. Enjoy!
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*recipe for 8-10 peaches
● Peach Filling
½ cup (125g) chopped peaches
2 tsp (10g) lemon juice
1 tsp (5g) granulated sugar
¾ tsp (1.5g) NH Pectin
½ cup (125g) chopped peaches
● Peach Whipped Ganache
3 ½ sheets of gelatin (7g)
⅔ cup (110g) white chocolate
⅖ cup (100g) heavy cream
1 ¼ cup (300g) cold heavy cream
½ cup (100g) peach pulp
● Chocolate Shell Glaze
1 cup (200g) cocoa butter
1 ⅛ cup (200g) white chocolate
● Glazing
yellow velvet spray
red velvet spray
● Chocolate Stems
¼ cup (50g) dark chocolate
● Steps:
1. Start making the recipe a day ahead.
2. Mix sugar and pectin. In a saucepan, heat ½ cup (125g) chopped peaches. When they reach 113ºF (45ºC) whisk in the dry ingredients. Add the lemon juice and boil one minute. Remove from the heat and add ½ cup (125g) chopped peaches. Fill 1.4”/3.5cm half spheres with half of the filling and freeze for 2h. Unmold the half spheres and fill with the remaining filling. Top with the frozen ones. Freeze. Smooth out the spheres and freeze again.
3. Heat heavy cream over medium-low heat. Turn off the heat and add the hydrated gelatin. Strain and pour it over the partially melted white chocolate and emulsify with a handmixer. Add the cold heavy cream and peach pulp and blend again. Refrigerate minimum 6h. Whip on medium speed until soft peaks. Use Apple/Cherry/Peach 3D Silicone Molds. Fill each cavity half way through with the ganache. Place a frozen Peach sphere in the center (it must not touch the bottom of the mold nor be placed too high) and fill up with remaining ganache pressing the ganache inside to avoid any possible gaps. Smooth out the surface and freeze minimum 6h.
4. For the Chocolate Shell Glaze, melt the white chocolate and cocoa butter in the microwave. Smooth out the frozen peaches in case you have any gaps. Carve each frozen peach by running the tip of a pairing knife from the top to bottom. Insert a skewer inside each peach.
5. Use the Chocolate Shell Glaze at 82.4-86 ºF/28-30ºC. Immerse the peaches in the Chocolate Shell Glaze. Let them set.
6. Protect counter tops with plastic wrap. Spray the peaches at a 45º angle and at 11.8''/30cm away from the cake. Spray with the yellow velvet spray first. Use the red velvet spray leaving some untouched spots to mimic the color of the real fruit.
7. For the Stems, blend the dark chocolate in a food processor until it forms a workable paste. Shape into peach stems and then insert them. Let them thaw in the fridge for 3-4h.
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