Peach Breeze

Boil the milk and pour it over the yolks beaten with the sugar. Place over the heat and bring up to a temperature of 83/85°C. Add the rehydrated gelatine before the chocolate. Mix. Cool below 35°C and carefully combine the semi-whipped cream.

Pour all the powders into the stand mixer. Add the egg yolks and chocolate melted at 45°C into the cutter, then the inverted sugar and finally the butter melted at 45/50°C. Pour onto a silicon mat or sheet of baking paper and bake at a temperature of 170°C for around 18/20 minutes.

Gently heat the pulp, lemon juice, pieces of peach, mint, and honey. Mix the pectin and sugar, then add. Bring to the boil. When the fruit has softened, turn off the heat and add the rehydrated gelatine. Pour into the spherical silicon moulds and chill at a temperature below zero. This will be the insert for the peach breeze dessert.

Heat the water, castor sugar and glucose to a temperature of 104°C. Pour over the condensed milk, the rehydrated gelatine and the white chocolate. To obtain a pastel peach colour, you can add a touch of red and yellow colorants. Finally, mix and chill for 12 hours in the fridge, then pour over the desserts.