Gastronomixs

Bourbon peach with vanilla bavaroise and two structures of blueberry

This is pure heaven: deliciously sweet, ripe peach combined with the warm aroma of vanilla. This composition uses the power of seasonal fruit. When in season, peaches are delightfully sweet and soft, and this intense flavour is complemented by the beautifully warm aroma of vanilla. The blueberry powder and crisp add a tart complement that accentuates the sweetness of the peach. The slightly tart verjuice gel is an intriguing but essential element in this dish.

Bourbon peach with vanilla bavaroise and two structures of blueberry

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Ingredients

350

ml

Jack Daniels #7 bourbon

1

 

star anise, point

1/2

 

cinnamon stick

1/2

 

vanilla pod, seeds

6

 

peaches, perfectly ripe

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4,5

g

gelatin

50

g

egg yolk

40

g

sugar

1

 

vanilla pod

1,25

ml

milk

1,25

ml

whipping cream

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500

ml

water

500

g

sugar

1

kg

fresh peaches, chopped

100

ml

sweet muscat wine

1

 

lemon

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200

g

verjus

50

g

sushi vinegar

50

g

Chardonnay vinegar

3

g

agar agar

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150

g

blueberry coulis

25

g

icing sugar

40

g

albumin powder

5

g

hibiscus

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1

kg

blueberries

4

 

lemons, juice

100

g

sugar

15

g

yuzu juice

As needed:

 

citric acid

As needed:

 

icing sugar

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Preparation method: peaches poached in bourbon
  • Bring the Jack Daniels #7 bourbon to the boil and cook until the alcohol has completely evaporated.
  • Infuse the star anise, cinnamon, and vanilla on a low heat.
  • Blanch the peaches for 10 seconds and cool in iced water.
  • Remove the peel and the stone (using a parisienne scoop).
  • Keep the stones for the sablé biscuits, the other component in this composition.
  • Cut the peaches in half lengthways.
  • Place in a vacuum sealer bag with the Jack Daniels #7 and pull vacuum under high pressure.
  • Poach in a sous vide bath at 65°C for 10 minutes.
  • Cool in the refrigerator.
Preparation method: vanilla bavaroise
  • Soak the gelatin in cold water.
  • Use a whisk to beat the egg yolks with the sugar until pale and airy.
  • Slice open the vanilla pod and scrape out the seeds. Bring the vanilla seeds and milk to the boil.
  • Once the milk is boiling, pour half into the egg mixture in a thin stream. Mix well with a whisk to create a smooth mixture and remove the vanilla pod.
  • Return the mixture to the pan.
  • Heat over medium heat whilst stirring continuously until the crème covers the back of a spatula or reaches a maximum temperature of 85°C.
  • Mix the gelatin through the anglaise, and stir well until the gelatin has dissolved.
  • Pass the anglaise through a fine-meshed sieve and allow to cool to 30-40°C.
  • Beat the cream until firm and add a third of it to the anglaise.
  • Once the cream is incorporated well, add the rest of the cream.
  • Divide the bavaroise between quenelle moulds, allow to set.
Preparation method: fresh peach sorbet with muscat wine
  • Bring the water and sugar to the boil.
  • Add the chopped peaches and blend until smooth with a hand-held blender.
  • Set to cool.
  • Add the muscat wine, then add the lemon juice for acidity.
  • Churn in a sorbetière to create a sorbet.
Preparation method: verjus gel
  • Measure all the ingredients as needed and bring to the boil. Boil for one minute.
  • Set aside to cool and to enable the mixture to fully set.
  • Put the gel through a blender until smooth.
Preparation method: crunchy blueberry foam
  • Weigh all the ingredients and beat together in a planet mixer.
  • Spread the mixture out on silicone sheets and dry in a drying oven.
  • Break into pieces and store in an air-tight container with silicon grains.
Preparation method: blueberry powder
  • Caramelise the sugar until dark and deglaze with the lemon juice.
  • Add the berries and cook until done.
  • Reduce until you have a very thick paste.
  • Purée the paste and season to taste with citric acid and yuzu juice.
  • Spread out onto silicone mats and dry in a drying oven.
  • Grind into a powder and sieve.
  • Add icing sugar to taste.
Finishing & presentation
  • Place a quenelle of vanilla bavaroise on the plate.
  • Slice the poached peach into two halves and place these on the plate.
  • Cover one of the peach halves with the blueberry crisp.
  • Pipe a few dots of the verjuice gel between the components.
  • Sprinkle the blueberry powder over the plate.
  • Finish with a spoon of peach sorbet.

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