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Peaches & Cream

By January 31, 2024March 21st, 2024Recipes

By chef Gino Gebhard

A light summer dessert showcasing Stellar cocoa butter and True Gold pairing with the rich fruitiness of the peaches.

Part 1: Stellar Whipped Ganache

Ingredients

  • 808g Coconut Cream (minimum 25% fat or more) (1)
  • 200g Granulated Sugar
  • 5g- Pectin NH
  • 140g Natural Almond Protein Powder
  • 112g deZaan Stellar Cocoa Butter
  • 808g Coconut Cream (minimum 25% fat or more) (2)

Method

  1. In a bowl, add the cocoa butter and almond powder. Set aside until ready to use.
  2. In a saucepan, add the coconut cream (1), sugar, and pectin. Bring to a boil.
  3. Pour over the cocoa butter and almond powder. Blend with an immersion blender until smooth.
  4. Add coconut cream (2) to the mixture and blend until well combined. Strain the mixture and store it overnight.
  5. When ready to use the ganache, add the desired quantity to a cold mixing bowl. Whisk until medium/hard peaks.
  6. Use immediately after whipping.

Part 2: Almond Stellar Cocoa Granita

Ingredients

  • 3l Almond Milk (unsweetened)
  • 70g Natural Almond Protein Powder
  • 88g Dextrose
  • 10g deZaan True Gold Cocoa Powder
  • 12g Stabilizer 2000
  • 400g Granulated Sugar
  • 150g deZaan Stellar Cocoa Butter
  • 150g Almond Paste

Method

  1. In a bowl, add all the dry ingredients excluding cocoa butter and almond paste, and mix until combined. Set aside until ready to use.
  2. In a pot, add the almond milk and bring to a soft boil.
  3. Add all the dry ingredients. Blend in with an immersion blender.
  4. Cook on low heat to 82ºC/180ºF.
  5. Transfer to a container and cool to 4ºC/39ºF.
  6. Churn to preference and freeze.
  7. With a fork, grate for a granita-like texture.
  8. Reserve in the freezer until ready to serve.

Part 3: Mixed Peach Gel

Ingredients

  • 1kg Mixed Peach Puree
  • 15g Granulated Sugar
  • 10g Agar Agar

Method

  1. In a bowl, add the sugar and agar agar. Mix until combined.
  2. In a pot, add the puree and bring to a simmer.
  3. Mix in the sugar and agar agar. Bring to a boil for 1 minute.
  4. Transfer to a container to cool down completely.
  5. Once set, blend to a smooth gel and reserve.

Part 4: Poached Peaches

Ingredients

  • 1l Water
  • 500g Sugar
  • 1 Vanilla Pod
  • 2 Lemon Zest + Juice
  • 2 Orange Zest + Juice
  • 10 Peaches (halved)

Method

  1. Bring the water and sugar to a boil. Take off the heat.
  2. Add the lemon and orange zest and vanilla pod along with the juice.
  3. Infuse overnight.
  4. Bring the syrup back to a boil and place the peach in the pot. Turn heat to low and allow to cook until peaches are nearly cooked through.
  5. Turn off the heat and allow to sit for a bit until the peaches have been cooked through.
  6. Remove peaches from the liquid and cool. Reserve the liquid.
  7. Reserve in liquid once cooled until ready to use.
  8. Slice peaches evenly. And reserve until ready to plate.

Part 5: True Gold Cover Almond Slivers

Ingredients

  • 50g Roasted Almond Slivers
  • 20g deZaan True Gold Cocoa Powder

Method

  1. In a bowl, add both ingredients. Toss until almonds are completely covered.
  2. Store in an airtight container until ready to use.

Part 6: Assembly

Method

  1. Once all the components are made, begin by whipping the ganache to medium peaks.
  2. Add an even layer into the desired glass/bowl. Allow to set in refrigerator for approx. 30 minutes.
  3. Pipe a generous layer of peach gel. Allow to set for 10-15 minutes in the refrigerator.
  4. Add sliced poached peaches creating a circle.
  5. Once ready to serve, add 1 large scoop of almond granita.
  6. Finish with True Gold almond slivers.