Peaches & Cream - Cocoa & Chili

Name: Peaches & Cream - Cocoa & Chili
Ingredients: White wine vinegar 350ml; Water 400 ml; Sugar -50g; Pink Peppercorns - 1tbsp dry toasted for 1 min and lightly crushed; Lemon Thyme - 8-10 sprigs divided to use in 2 separate steps; White/ Yellow Peaches - 6; Salt - pink / sea salt a pinch; Water 50ml; Bellini - 250ml, room temp is best .Serve the rest of the bottle chilled, with dessert; 200ml Sparkling Wine (sub with sparkling or flat water and 1tbsp pickling liquid for alcohol free version); 50 ml Peach liqueur or white peach puree; Sugar 30 g; Agar Agar 5g (1/2tsp slightly overfilled) - digital scale would be best here; Thickened 275 ml Divided 200 ml in a cold stand mixer bowl/regular bowl 75 ml in a small saucepan to heat; Crème Fraiche 200g; Honey 2tbsp 40g approx; Gelatine, gold leaf 1 leaf 2.2g; Pink /Sea Salt 1/4th tsp; Egg white 50g; Plain Flour 50g; Icing Sugar 50g; Butter unsalted 50g, softened; Pink Peppercorn 1/4th tsp freshly cracked; Lemon Thyme leaves from 2 sprigs/ 1/2 tsp dried Native Thyme if you are in Australia.; Davidsons Plum powder few pinches to sprinkle over the baked tuille + plate; Edible flowers for garnish

www.cocoaandchili.com

-Pink Peppercorn & Thyme Pickled White Peaches -Honey Crème Fraiche Mousse (Sounds suppppeerr fancy but its really simple) -Bellini Gel -Thyme & Pink

View full recipe on www.cocoaandchili.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cocoaandchili.com.

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Ingredients

White wine vinegar 350ml
Water 400 ml
Sugar -50g
Pink Peppercorns - 1tbsp dry toasted for 1 min and lightly crushed
Lemon Thyme - 8-10 sprigs divided to use in 2 separate steps
White/ Yellow Peaches - 6
Salt - pink / sea salt a pinch
Water 50ml
Bellini - 250ml, room temp is best .Serve the rest of the bottle chilled, with dessert
200ml Sparkling Wine (sub with sparkling or flat water and 1tbsp pickling liquid for alcohol free version)
50 ml Peach liqueur or white peach puree
Sugar 30 g
Agar Agar 5g (1/2tsp slightly overfilled) - digital scale would be best here
Thickened 275 ml Divided 200 ml in a cold stand mixer bowl/regular bowl 75 ml in a small saucepan to heat
Crème Fraiche 200g
Honey 2tbsp 40g approx
Gelatine, gold leaf 1 leaf 2.2g
Pink /Sea Salt 1/4th tsp
Egg white 50g
Plain Flour 50g
Icing Sugar 50g
Butter unsalted 50g, softened
Pink Peppercorn 1/4th tsp freshly cracked
Lemon Thyme leaves from 2 sprigs/ 1/2 tsp dried Native Thyme if you are in Australia.
Davidsons Plum powder few pinches to sprinkle over the baked tuille + plate
Edible flowers for garnish