Ingredients
For
3
servings
4 g pectin NH
56 g sugar
62 g peach puree
121 g orange juice
1 g orange zest
156 g peach cubes
127 g egg yolks
63 g sugar (1)
63 g oil
338 g egg white
127 g sugar (2)
169 g flour
13 g basil juice (slow juicer)
Preparation
Chop fresh basil leaves, add it to the Stand & Overrun and sugar, boil 1/2 of the cream and infuse for 5 minutes.
Strain the mixture on top of the gelatin mass.
Mix the rest of the ingredients with the hand blender, and leave to set overnight.
Boil the milk, half of the sugar and vanilla.
Mix the other half of the sugar with the starch and flour and add the egg yolks.
Strain the hot milk on top of the starch mixture and cook for 2 minutes.
Mix in the Crème Butter, and pour on a tray with clear film.
Mix the pectin with the sugar and the orange puree and juice.
Add the orange zest. Bring to the boil and add the peach cubes.
Cook for 1 minute.
Let it cool down to 20ºC before scooping it into the mould.
Whip egg yolks and sugar (1) airy, when airy add the oil.
Whip the egg whites and sugar (2) airy.
Fold them both together and add the sifted flour and basil juice.
Fold it into the egg mixture.
Bake at 200ºC for 7 minutes.
Assembly
Pipe the basil whipped ganache on top of the basil sponge and then pipe 3 rows of vanilla pastry cream and scoop 3 rows of peach compote.
Roll the entire sponge and keep in the freezer until it has stiffened up.
Cut into 16 cm pieces and decorate with rosettes of basil whip ganache.
Decorate with some juice from the peach compote, lime zest and small basil cress.
