Peach ‘Upside’ Down by Jordan Snider | Pastry Arts

Ingredients

• 750 g almond paste
• 480 g whole eggs
• 240 g egg yolks
• 240 g unsalted butter, melted
• 150 g all-purpose flour
• 10 g baking powder
• 400 g granulated sugar, divided
• 120 g water, divided
• 200 g puffed rice
• 30 g cocoa butter
• 3 vanilla beans
• 250 g whole milk
• 100 g egg yolks
• 75 g brown sugar
• 250 g heavy cream
• 60 g gelatin mass (1:5)
• 300 g whipped cream (soft peaks)
• 100 g mascarpone cheese
• 500 g peaches (fresh or IQF)
• 50 g brown sugar
• 210 g whole milk
• 100 g heavy cream
• 20 g trimoline
• 120 g granulated sugar
• 40 g dextrose
• 75 g skim milk powder
• 5 g ice cream stabilizer
• 500 g Roasted Peach Purée (from above)
• 50 g passion fruit purée