Peach Ravioli | Valrhona Chocolate
Poach the peaches. Collect the syrup and make the gelatin. Once it has set, use a smooth 6cm cutter to cut it into rounds. Dice the poached peaches into 3m
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Ingredients
- 8 Calanda peaches
- 1300 g Water
- 300 g Sugar
- 1 Vanilla bean
- 30 g Lemon thyme
- 100 g Lemon juice
- 130 g Peach liqueur
- 180 g Poached peaches
- 22 g Syrup
- 10 g Cold Gelcrem
- 20 g Lemon juice
- 290 g Sirop de pochage
- 11 g Elastic SOSA
- 500 g Peach purée
- 100 g Vine-grown peach purée
- 120 g Water
- 210 g Sugar
- 70 g Powder glucose DE33
- 2 g Guar gum
- 2 g Carob gum
- 400 g Almond drink
- 30 g Nutty Almond Praliné 70%
- 80 g AMATIKA 46%
- 10 g Lemon zest
- 0,5 g Xanthan
- 56 g Whole almond flour
- 50 g Muscovado
- 56 g Whole rice flour
- 0,8 g Salt
- 38 g Flavourless coconut oil
- 9,6 g Water
- 100 g Almond streusel
- 50 g AMATIKA 46%
- 2 g Fleur de sel
- 19 g Puffed quinoa
- 50 g Chopped toasted almonds
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