Eliza Wilson - Peaches a Few Ways
50g icing sugar, sifted
50g caster sugar
1 tsp chopped thyme leaves
2 tsp charcoal powder
Pinch of salt
Goat’s Cheese Mousse
150g goat’s cheese
100g cream cheese
2 tbls icing sugar
Squeeze of lemon juice
Black sea salt, to garnish
Peach and Raspberry Syrup
½ cup raspberries
2 yellow peaches, roughly chopped
½ cup sauterne
1 tsp sugar
Juice of 1 lemon
2 tbsp verjuice
10 sprigs of thyme
Leaves from 2 extra springs of thyme, finely chopped
2 yellow peaches, peeled and diced
2 tsp honey
1 vanilla pod, halved and seeds scraped
2 yellow peaches, cut into wedges
2 tbsp sauterne
Salted Almond Praline
½ cup whole blanched almonds
150g caster sugar
Black sea salt, to season
Burnt Peach Butter
2 yellow peaches, halved and sliced into 1 cm slices
30g brown sugar
50 mls verjuice
100g butter, cubed
Freeze Dried Raspberries
10 fresh raspberries
Peach Ash Stock
1 yellow peach, peeled and skin reserved
Fresh thyme leaves
- Preheat oven to 110C.
- For the Charcoal Meringue, place egg whites in the bowl of an electric stand mixer fitted with the whisk attachment. Add a pinch of salt and whisk to soft peaks. Gradually add the sugars and whisk until thick and glossy and sugar has dissolved. Once egg whites are glossy, whisk in 1 teaspoon of the charcoal powder.
- Spread the meringue thinly onto a large flat baking tray lined with baking paper. Sprinkle the meringue with the remaining teaspoon of charcoal powder to give an ashy effect.
- Bake the meringue in the pre-heated oven until dry and crisp, about 1 hour. Turn off oven and allow to cool in oven with door partially open, until needed.
- For the Goat’s Cheese Mousse, place the goat’s cheese, cream cheese and lemon juice in the bowl of an electric mixer fitted with a whisk attachment and whisk until smooth.
- Add cream and icing sugar and whisk until light and creamy, about 2 minutes. Transfer to a piping bag and set aside in fridge until ready to serve.
- For the Peach and Raspberry Syrup, place all ingredients, except for the extra chopped thyme leaves, into a medium saucepan over a low heat and simmer gently until peaches and raspberries have broken down and mixture has become syrupy, about 30 minutes. Remove mixture from heat and set aside.
- Strain the syrup though a fine sieve into a medium bowl. Add the extra chopped thyme leaves and stir to combine. Transfer the syrup to a serving jug and set aside, keeping warm, until ready to serve.
- For the Peach Jam, place all ingredients, along with 2 tablespoons of water, in a small saucepan over low heat until peaches have broken down and mixture becomes thick and jammy, about 15 minutes. Remove from heat and aside to cool until ready to serve.
- For the Grilled Peaches, heat a griddle pan over medium high heat. Add peach wedges and cook until char lines appear and peaches are just starting to soften, about 5 minutes. Add sauterne to the pan to deglaze, remove pan from heat and allow peaches to cool until ready to serve.
- For the Salted Almond Praline, toast almonds in a small frypan over medium heat. Remove almonds from the pan and set aside to cool until needed.
- Make a dry caramel by placing caster sugar and into a heavy based frypan and melt over low heat until dark and golden, brushing down the sides of the pan with a pastry brush dipped in water occasionally to stop sugar from burning.
- Once sugar has caramelised, stir in the toasted almonds and pour the mixture onto a flat baking tray lined with baking paper. Set the tray aside and allow praline to set completely.
- Once praline is hard, break into shards and place into a food processor. Blitz on high speed to form a rough crumb. Season with black sea salt and set aside in a bowl until ready to serve.
- For the Burnt Peach Butter, place peach slices in a large frypan over a high heat until blackened and charred on both sides. Remove from pan and roughly chop. Place peaches into a small saucepan along with the verjuice, sugar and 50ml of water, and cook over a medium heat until the liquid has evaporated. Remove from heat and blitz the peaches with a stick blender. Add the cubes of butter, one at a time, blitzing well after each addition, until a thick butter is achieved. Pass the mixture through a fine sieve and set aside in a small bowl until ready to serve.
- To make Freeze Dried Raspberries, place raspberries into a liquid nitrogen safe double walled bowl. Wearing safety gloves, decant a small amount of liquid nitrogen from the canister and pour over the raspberries. Using a stainless steel slotted spoon, carefully transfer frozen raspberries into a clean tea towel. Wrap up and use the back of a spoon to break up the raspberries. Place the raspberry crumbs into a metal bowl and set aside in the freezer until ready to serve.
- Alternatively, purchase whole freeze dried raspberries and break up in a tea towel and set aside as per the instructions above.
- For the Peach Ash Stock, place the reserved peach skins in a small frypan over high heat and cook until charred, blackened and dried out, about 8-10 minutes. Remove from heat, transfer to a tray and allow to cool. Once cold, place the skins in the bowl of a mortar and pestle and grind to a fine powder.
- Dice the peach flesh to a fine dice and place in a small saucepan. Add the peach ash powder along with 2 cups of water. Place the saucepan over a medium – high heat and bring to the boil. Once boiling, remove the saucepan from the heat and set aside to infuse for 20 minutes. Once infused, strain through a fine sieve and transfer the stock to a serving jug, keeping hot, until ready to serve.
- To serve, spread a little of the Burnt Peach Butter over the base of each serving bowl. Sprinkle a few mounds of Salted Almond Praline on to the butter and spoon some Peach Jam on and around the praline. Divide the Grilled Peaches amongst the 4 serving plates, placed on top of the praline. Pipe several mounds of Goat’s Cheese Mousse around each plate and sprinkle a little black sea salt over the mousse. Scatter Frozen Raspberry crumbs around the Grilled Peaches and the mousse. Sprinkle a few fresh thyme leaves over the top of each dish.
- Top each dish with broken pieces of charcoal meringue, crush a little of the meringue into a powder and sprinkle around the edges. Finish with a few more fresh thyme leaves.
- Place several pellets of dry ice into 4 larger shallow bowls, just big enough for the serving bowls to sit in. When ready to serve, pour the hot Ash Peach Stock over the dry ice to create a smoky effect. Place the plated serving bowl on top of the dry ice bowl immediately and serve. Serve with Peach and Raspberry Syrup in a jug on the side.