Maître Jacques #11

CRISP: 75 g flour, 90 g egg whites, 75 g butter,melted but cold, 40 g icing sugar,½ vanilla podPOACHING SYRUP: 50 ml water, 150 g sugar, 25 glemon juice, 500 g firm white peaches, peeled, 5 ggrenadine syrupPEACH COULIS: 150 ml lemon juice, 7 g Maïzena,4 mint leaves, very finely choppedRASPBERRY COULIS: 150 g raspberries ,15 gsugarBERGAMOT TEA ICE CREAM: 290 g milk, 24g butter, 32 g egg white, 52 g sugar, 20 g milkpowder, 30 g Atomized glucose powderCHANTILLY: 150 g 35% UHT cream, 1 vanilla pod,15 g icing sugar, 20 raspberriesADDITIONAL RASPBERRY SORBET: 450 mlwater, 250 g saccharose, 110 g Atomized glucosepowder, 8 g stabilizer,1 kg unsweetened raspberrypulpADDITIONAL PEACH SORBET: 250 ml water, 280 gsaccharose, 110 g Atomized glucose powder, 8 gstabilizer, 1 kg peach pulp, Vine peach liqueurCRISPS: In a bowl, mix together all the ingredients using a whisk – the flour, egg whites, icing sugar, vanillaseeds and then the melted butter. Using the back of a spoon, spread the mixture onto a buttered silicone orgreaseproof paper sheet. Make three rounds, one 10 cm in diameter and two 6 cm in diameter.Cook for 10 minutes in the oven at 140°C until golden. Remove them from the baking sheet as soon as theycome out of the oven and keep in a dry place.POACHED PEACHES: Peel the peaches as you would tomatoes then cut them in half. Bring all the poachingsyrup ingredients to the boil. Add the peaches to the boiling syrup and remove from the heat. Carefully checkthat they are cooked to the desired degree and remove with a skimmer if necessary.Peach Coulis: Strain the poaching syrup and thicken with the Maîzena, previously mixed with a little coldwater. Return to the boil. When cool, add the very finely chopped mint.Raspberry Coulis: Using the back of a tablespoon and a fine sieve, crush the raspberries with the sugar intoa bowl.PREPARATION OF THE BERGAMOT TEA ICE CREAM: Infuse the tea at simmering point for 20 minutes in themilk, butter and half of the sugar. Use a whisk to combine the egg yolks, remaining sugar and powdered milkuntil the mixture changes colour and the sugar has dissolved. Add the tea. Increase the temperature to 83°Cas you would if you were making egg custard. Chill. Refrigferate for at least 6 hrs then make the ice cream inan ice cream maker. When it is to your satisfaction, put it into moulds that are 5 cm in diameter and 6 mmhigh, and place them in the freezer. Next, remove them from the moulds and return them to the freezer on aplate covered with a sheet of greaseproof paper.ARRANGEMENT: Use the tip of a teaspoon to place peach coulis on the bottom of each plate and decorate itwith small lines of raspberry coulis (very stylish). Make the four roses on a small tray, beginning with the 10cm crisp. Put the Chantilly cream in the centre. Cut the peach quarters to a depth of 3 cm to make rosettesand place them on top. Do the same with the 6-cm crisp. Place it in the centre of the first. Repeat the operationwith the second 6-cm crisp, creating a rose on top. Put a little raspberry coulis in the centre and carefully placethe crisp on top of the other two using a spatula. Put a little Chantilly on top of the peach coulis on each plate,arrange the tea ice cream disc on top of this and surround it with 5 raspberries. Arrange the assembled crispson the tea ice cream. Add a mint leaf as an optional decoration. Arrange the two sorbets in a harmonious way.