INGREDIENTS
- Creamy:
- – Milk 250 cc.
- – Vanilla pod 1/2 unit.
- – Yolks 4 models.
- – Sugar 80 g.
- – Chocolate blanco 200 g.
- – Gelatin sheet 10 g.
- – Milk cream 250 g.
- Peach Middle:
- – Peach pulp 160 g.
- – Sugar 35 g.
- – Pectina 2 g.
- – Gelatin 5 g.
- – Water 100 g.
- – Recent or canned peach (minimize in Macedonia) 150 g.
- White frosting:
- – Crema 150 g.
- – Milk 150 cc.
- – Glucose 120 g.
- – Chocolate blanco 350 g.
- – Unflavored gelatin 15 g.
- – Impartial gloss 150 g.
- For meeting:
- – Biscuit.
- – Peach jam.
- – Peaches in sixths.
- – Crema chantilly.
- – Untoasted grated coconut.
Spectacular creamy white chocolate and peaches
PROCEDURE:
1. Carry the milk to a boil with half the sugar and vanilla seeds.
2. Combine the yolks with the remainder of the sugar. Step by step add the recent milk, stirring continuously.
3. Prepare dinner till it reaches 83° C. Pour it instantly over the white chocolate callets, let the temperature cool and homogenize.
4. Add the gelatin beforehand hydrated in chilly water and dissolved. Let it cool to 25ºC.
5. Mix with the half-whipped heavy cream. The preparation must be utilized instantly.
6. To assemble, place the preparation contained in the half-round till half of its top, organize the frozen peach jelly with jam within the heart, relaxation for a minute in order that the gelatin coagulates and the core stays nonetheless, cowl with extra creamy and full with the biscuit, guaranteeing that the preparation reaches the sting of the mildew. Take to
freezer till frozen.
Peach Middle:
1. Warmth the peach pulp along with the combination to 90°C.
2. Add the pectin combined with the sugar and boil for one minute. Hydrate and dissolve the gelatin. Add it.
3. Add the skinless peach cubes.
4. Mould instantly in an insert mildew and freeze.
White frosting:
1. Make a ganache by heating the cream with the milk and glucose till it involves a boil, pour over the white icing and let it soften. Let it cool to 50°C.
2. Add the hydrated gelatin dissolved in 75 cc of water.
3. Add the melted glitter. Combine till emulsified.
4. Use at 30°C.
5. To assemble, unmold the half-round onto a pastry rack and glaze every bit evenly.
6. Take off instantly and place on a container in order that it’s within the air. Add grated coconut to the bottom.
7. End the piece with a zigzag within the heart of chantilly cream and enhance with contemporary peaches.
