Episode 51 - Caramalised Peach Tart with Ginger Verbena Sorbet
Caramelised peach tart with ginger verbena sorbet, diplomat cream and mango
Serves: 6 as a dessert
4 medium peaches, ripe
150g white sugar
1/2 vanilla bean, scraped
zest 1/4 orange
juice of 1 orange
20g ginger finely sliced
4 verbena leaves
Ginger verbena sorbet
5g chopped ginger
1 1/2 poached peaches from above, finely chopped
350ml poaching liquor from poached peaches above
Puff pastry discs
250g cold butter, diced
250g '00' flour
50ml iced water
Icing sugar for dusting
135g caster sugar
80g egg whites
Seeds of 1/4 vanilla bean
80g poaching liquor from poached peaches above
juice and zest 1/2 mandarin
7.5g egg white powder
2ml vanilla extract
40g caster sugar
3 egg yolks
20g custard powder
110g thickened cream
Saffron and rum vinaigrette
50ml Chivas Lochan Ora
30ml spiced rum
1 pinch saffron
1 vanilla bean, scraped
50g caster sugar
50ml olive oil
1 punnets baby coriander, snipped and washed to remove any dirt and grit
- Preheat one oven to 80C and one oven to 160C.
- To make the poached peaches, combine all ingredients except peaches in a large saucepan and bring to the boil. Cut peaches in half and remove the seed. Work quickly so as to not let the peaches oxidize.
- Pour boiling liquid into paper lined tray. Add peach halves to tray, cut side up. Cover with another layer of paper to ensure peaches stay submerged. Place in the 160C oven to cook until tender, about 5 minutes. Remove from oven and allow peaches to cool whilst in the liquor. Once cool, remove peaches from liquor and peel the skin from the peaches. Reserve 1 peaches for sorbet and store remainder in a container covered with some of the liquor. Set aside remaining liquor for meringue and sorbet.
- Increase oven to 200C for cooking puff pastry discs later.
- To make the ginger verbena sorbet. Place ginger, chopped peaches and poaching liquor in a saucepan over a high heat and bring to the boil. Cook for 2 minutes and remove from heat. Allow to infuse for 30 minutes. Strain through a fine chinoise and muslin cloth. Pour into ice cream machines and churn according to manufactures instructions. It is important to churn this all the way, almost over-churn, as it can separate. Transfer frozen mixture to a plastic container or covered bowl and set aside in the freezer until required.
- To make the rough puff pastry, place the flour, butter and salt in a food processor and pulse just until very coarse crumbs form. While pulsing, add enough iced water to just bring dough together. Turn out onto a floured bench. Bring dough together into a rough square shape.
- Roll dough into a rectangle about 10cm x 25cm. Pat very lightly with water. Fold top and bottom of rectangle towards the middle to overlap each other. Turn dough a quarter turn, roll out again to a 25cm rectangle and pat with water again. Fold dough, again, into thirds. Repeat process 2 more times. Wrap in plastic wrap and place in the freezer to chill.
- To make Italian meringue, place sugar and water in a saucepan over a medium heat and stir with a metal spoon to dissolve. Increase heat to high, bring to the boil and boil until syrup reaches a temperature of 121C using a sugar thermometer.
- Meanwhile in a planetary mixer, place egg whites with a pinch of sugar in a clean metal bowl and using a whish attachment whip to soft peaks, begin pouring in the hot syrup in a slow, continuous stream. Once all the syrup is added, add the scraped vanilla seeds and whisk until meringue is completely cool. Spoon into a disposable piping bag, seal end and set aside until required.
- To make the meringues, in the bowl of a planetary mixer combine poaching liquor, zest and juice of mandarin and egg white powder, stirring well to combine. Using a whisk attachment, whisk mixture until light and voluminous. Spoon into a piping bag and pipe dollops onto baking paper lined trays and dry in 80C oven until crisp, may take 90-120 minutes depending on size of dollops.
- To make the puff pastry discs, lay out cold puff pastry on a lightly floured bench and roll out. Cut out rounds using an 8cm diameter cutter, flip the rounds upside down and place onto a silpat lined baking tray. Cook the rounds 160C for 20-22 minutes. Check the puff is cooked throughout. Allow to cool to room temperature.
- To make the diplomat cream, bring to the boil the milk, essence and the sugar. Cream the yolks with the remaining sugar until creamy and pale then whisk the custard powder into the yolk mixture. Pour a little of the hot milk onto the yolk mixture to bring it up to temperature. Add the remaining milk whisking to combine.
- Strain mixture into a clean saucepan. Place mixture onto a high flame and while continuously whisking bring to the boil. Continue to cook out for approximately 812 minutes or until mixture has lost the powdery taste, whisking constantly. Cool mixture over an ice bath.
- Whip thickened cream to stiff peaks and fold through cold milk mixture in stages so as to incorporate evenly and to ensure the captured air is maintained. Set aside in the fridge to set.
- To make the saffron and rum vinaigrette, combine champagne, Chivas Lochan Ora and spiced rum in a saucepan and bring to a simmer over medium heat. Reduce by , add saffron, vanilla and remove from heat.
- Caramelise sugar to light golden brown, stop the caramel with the alcohol mix. Bring to boil and reduce by and strain through chinoise or a fine mesh sieve into a clean bowl. Add olive oil and blitz with a hand blender until emulsified. Store out of the fridge until required.
- To finish the puff pastry discs, dust the flat surface of discs with icing sugar. Blowtorch to a deep golden/brown or alternatively place on a metal tray and caramelize under a hot grill.
- To make the garnish, dice the mango into 5mm dice and slice reserved peaches.
- To serve, place a spoonful of diplomat cream in the center of the serving plates. Pipe some Italian meringue onto the plate and brown with a blow torch. Add some poached peaches and diced mango. Place a puff pastry disc on top with a sprinkling of meringues to one side and top with a quenelle of sorbet. Dress with vinaigrette and a sprinkle of baby coriander.