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Peach-misu

Reinvent The Classic! Sun-ripened summer peach-misu.

Eggs

Peach-misu

Ingredients

For 8 servings

Biscuit Cuillere

217.5 g Egg White

189 g Caster Sugar

145 g Egg Yolk

5 g Vanilla Extract

97 g Flour

97 g Corn Flour

Oolong Syrup

362.5 g Water

100 g Sugar

37.5 g Oolong Tea

Oolong Crème Brulee

Oolong Tea Leaf

315 g Debic Whipping Cream

100 g Milk

105 g Egg Yolk

85 g Caster Sugar

28 g Gelatin Mass

Peach Tea Mascarpone Chantilly

100 g Dutch Lady Milk

4 g Peach Tea Leaf

40 g Glucose Syrup

20 g Inverted Sugar

1/3 nos Vanilla Pod

24 g Gelatin Mass

400 g Debic Whipping Cream 35%

100 g Mascarpone

Debic products used

Whipping Cream 35% 1L

Preparation

Biscuit Cuillere

Prepare a stiff-peak French meringue using the egg whites and caster sugar. Gently fold in the egg yolks and vanilla extract. Fold in the sifted flour and cornstarch.

Oolong Syrup

Bring the water and sugar to a boil, then whisk in the oolong tea leaves.

Oolong Crème Brulee

Cook the leftover oolong tea leaves, whipping cream, milk, egg yolks, and caster sugar together until the mixture reaches 83°C. Strain out the tea leaves and incorporate the gelatin mass.

White Peach Confit

Mix the pectin, caster sugar, and dextrose in a bowl. Warm the fruit purees and glucose syrup in a saucepan to 45°C. Whisk in the pectin mixture and bring the entire mixture to a boil.

Peach Tea Mascarpone Chantilly

Bring the milk and peach tea leaves to a boil, then strain out the leaves. Incorporate the glucose syrup, inverted sugar, vanilla bean, and gelatin mass into the hot milk. Cool the mixture to 36°C and emulsify well with a Micromix. Incorporate the second portion of whipping cream and the mascarpone, then emulsify again. Store in the chiller for later use.

Assembly

Pipe a thin layer of whipped peach tea mascarpone chantilly onto the biscuit. Layer with oolong tea crème brûlée, followed by another layer of chantilly. Add the white peach confit. Pipe chantilly around the sides of the insert, then use a hard plastic scraper to smooth and curve the cream. Freeze the cake. To finish, pipe another layer of chantilly onto the sides and use the hard plastic to create the final design. Decorate with fresh white peach and dried cornflowers.

Eggs

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