John Myers
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Peach Poached in Lavender Stock, Calamans Sorbet, Vanilla Espuma
The perfect peach poached in lavender stock, calamans sorbet, vanilla espuma recipe with a picture and simple step-by-step instructions.
Poached peach
- 5 Pc. Peach
- 3 Pc. Vanilla pods
- 3 Pc. Cinnamon sticks
- 3 Pc. Cloves
- 3 Pc. Cardamom
- 250 ml Pureed raspberries
- 500 g Sugar
- 2 tbsp White wine
- 2 tbsp Peach liqueur
- 3 Stems Lavender
Vanilla Espuma
- 3 Pc. Vanilla pods
- 150 ml Cream
- 2 tbsp White wine
- 150 ml Milk
- 1 tbsp Powdered sugar
- 4 Pc. Egg yolk
- 3 leaf Gelatin
- 1 tbsp Kirsch
Kalamansisorbet
- 250 g Calamondin orange (Kalamansi) puree
- 460 ml Water
- 80 g Glucose powder
- 210 g Sugar
- 9 g Pectins
Raspberry and pomegranate jam
- 200 g Raspberry
- 100 g Pomegranate
- 170 g Preserving sugar 2: 1
- 0,5 tsp Lemon juice
- 25 g Sugar
- 25 g Sugar brown
- 25 g Butter
- 25 g Orange juice
- 20 g Flour
Dekokeks (to crumble)
- 100 g Flour
- 100 g Butter
- 100 g Sugar
- 75 g Almond sweet flour
- 75 g Simple jam
- 1,5 tsp Salt
Poached peach
- Core and peel the peaches, possibly pre-poaching them if they are difficult to peel. Prepare the brew, caramelize the sugar in a saucepan and deglaze with white wine. Then add the vanilla pods, cinnamon sticks, lavender, cloves, cardamom, raspberry puree and peach liqueur. Bring the stock to the boil and simmer for about 10 minutes. Then take them off the stove to cool down and then poach the peaches in the hot stock. Finally, put the peaches in the refrigerator with the brew to infuse.
Vanilla Espuma
- Bring whole milk, vanilla pods, white wine, powdered sugar, egg yolk, gelatine and the Kirchwasser to the boil. After boiling, stir in the cream and let the mixture cool down a little. Pass through a sieve and then fill into a spray container. Unscrew two capsules and place them flat in the refrigerator.
Kalamansisorbet
- Put the calamansi puree and the water in a saucepan and heat. Mix the dry glucose (no grape sugar), pectin and sugar and add to the Kalamansi-water mixture while stirring. Then bring the mixture to the boil. After cooling down, pour the liquid sorbet mixture into the ice cream maker. Switch on the ice cream machine for approx. 1.5 hours before serving (time setting depends on the machine). Shape the finished sorbet with two spoons and serve.
Raspberry and pomegranate jam
- Wash the raspberries, peel the pomegranate and cut into pieces. Cook everything in the microwave for a few minutes until soft. Then pass the soft fruits through a sieve and then mix the fruit puree with the preserving sugar and lemon juice. Cook for about 5 minutes at 750 watts in the microwave. Check and stir the puree every minute. Season the finished jam to taste and pour it into a mason jar while it is still hot and close tightly.
- Mix the sugar, brown sugar, butter, orange juice and flour and place in the refrigerator for at least 8 hours. Place small balls 5cm apart on a silicone mat and bake for about 7 minutes at 175 degrees.
Dekokeks (to crumble)
- Knead the flour, butter, sugar, almond flour, jam and salt into a dough and roll into 2 sausages. Then place in the refrigerator for at least 8 hours and after cooling cut into approx. 1 cm thick slices and bake on a silicone mat for approx. 15 minutes at 175 degrees.
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