Recipe of Fotis Chryssanthidis,
a very promising young Pastry Chef
a very promising young Pastry Chef
from "BHMAgourmet" magazine of "TO BHMA" newspaper (2010)
Ingredients (for 8 people)
For the meringue (130gr. of it will be used in the recipe):
For the meringue (130gr. of it will be used in the recipe):
180gr. of granulated sugar
40ml of water
15gr. of liquid glucose
3 egg whites (100gr.)
For the mousse:
2 gelatin sheets (10gr.)
500gr. of puréed (in a blender) yellow flesh peaches (from 4-5 ripe fruits)
130gr. of the meringue mentioned above
300ml of cream (35% fat), beaten into a thick mixture
For the peaches:
200gr. of granulated sugar
30ml of dark rum
6 ripe but firm peaches, stoned and cut in slices
Method:
For the meringue
In a saucepan boil the sugar with the water and the glucose in medium heat until the syrup reaches the 125°C (a confectionery thermometer will be needed).
Method:
For the meringue
In a saucepan boil the sugar with the water and the glucose in medium heat until the syrup reaches the 125°C (a confectionery thermometer will be needed).
In the meantime, in the bowl of a food processor beat the egg whites until a meringue is formed. Empty the syrup into the bowl with the meringue little by little, continuing beating for another 10-15 minutes at high speed.
For the peaches
In a non-stick frying pan gradually sprinkle the sugar on medium heat continuing in this way until the sugar is caramelised. Add the peach slices in the pan and sauté for about 5 minutes. Take off the heat and add the rum in the pan.
In a non-stick frying pan gradually sprinkle the sugar on medium heat continuing in this way until the sugar is caramelised. Add the peach slices in the pan and sauté for about 5 minutes. Take off the heat and add the rum in the pan.
For the mousse
Put the gelatin sheets in a bowl with cold water and leave until they are softened.
In the meantime, warm in a saucepan on medium heat ⅓ of the puréed peaches. Strain the gelatin sheets very well, add in the saucepan and gently stir with a wooden spoon to dissolve.
Combine this mixture with the rest of the puréed peaches and then add in this mixture the meringue, gently stirring to blend. In the end add the beaten cream and gently mix.
Take individual ramekins and fill with the mousse. Put in the fridge and leave until the mousse is well set. Turn the mousse onto dessert plates and serve along with the caramelised peaches.
Put the gelatin sheets in a bowl with cold water and leave until they are softened.
In the meantime, warm in a saucepan on medium heat ⅓ of the puréed peaches. Strain the gelatin sheets very well, add in the saucepan and gently stir with a wooden spoon to dissolve.
Combine this mixture with the rest of the puréed peaches and then add in this mixture the meringue, gently stirring to blend. In the end add the beaten cream and gently mix.
Take individual ramekins and fill with the mousse. Put in the fridge and leave until the mousse is well set. Turn the mousse onto dessert plates and serve along with the caramelised peaches.
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