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Skill Level » Advanced

Peach Melba Verrines

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

3 Hour
50 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

9.5 oz Strawberry Meringue 270 g Strawberry Meringue

60.7 oz Peach Panna Cotta 1720 g Peach Panna Cotta

15.9 oz Almond Streusel 451 g Almond Streusel

19.6 oz Raspberry Custard 555 g Raspberry Custard

Directions

Dispense some of the Raspberry Curd on top of the set Peach Panna Cotta. Pipe the Peach Meringue in a decorative fashion on top of the Raspberry Curd. Finish with the Streusel and micro flowers as desired.

1Strawberry Meringue

Ingredients

2.3 oz Granulated sugar 64 g Granulated sugar

0.2 oz SOYAWHIP 5 g SOYAWHIP (672240) (672240) Qty: 1

7.0 oz CHILLED PUREE, STRAWBERRY, 1 KG 198 g CHILLED PUREE, STRAWBERRY, 1 KG (655061) (655061) Qty: 1

Directions

Combine all ingredients in a mixing bowl. Using the whip attachment whip until full volume

2Peach Panna Cotta

Ingredients

31.8 oz Whole milk 900 g Whole milk

14.1 oz FROZEN PUREE, WHITE PEACH, 1 KG 400 g FROZEN PUREE, WHITE PEACH, 1 KG (655017) (655017) Qty: 1

7.0 oz Heavy cream 200 g Heavy cream

7.0 oz Granulated sugar 200 g Granulated sugar

0.4 oz Pure Bourbon Vanilla Bean Extract 12 g Pure Bourbon Vanilla Bean Extract (539010) (539010) Qty: 1

0.2 oz Pro-Pannacotta (Iota), 800g 6 g Pro-Pannacotta (Iota), 800g (672150) (672150) Qty: 1

Peach Aroma, 50g as Needed Peach Aroma, 50g as Needed (672186) (672186) Qty: 1

Directions

Combine all ingredients and bring to a boil. Dispense into desired vessel.

3Almond Streusel

Ingredients

4.0 oz All-purpose flour 113 g All-purpose flour

4.0 oz Butter 113 g Butter

4.0 oz Granulated sugar 113 g Granulated sugar

4.0 oz ALMOND FLOUR MEAL FINE MESH #12, 25LBS 113 g ALMOND FLOUR MEAL FINE MESH #12, 25LBS (204157) (204157) Qty: 1

Directions

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together. Sieve the flour and add to the mixture along with the almond flour. Stir until barely combined and the mixture looks like large, coarse crumbs. Place in refrigerator until cold (approximately 1 hour), and then bake at 350ºF until golden brown.

4Raspberry Custard

Ingredients

14.9 oz CHILLED PUREE, RASPBERRY, 1 KG 423 g CHILLED PUREE, RASPBERRY, 1 KG (655062) (655062) Qty: 1

1.1 oz CHILLED PUREE, LEMON, 1 KG 32 g CHILLED PUREE, LEMON, 1 KG (655056) (655056) Qty: 1

0.9 oz Gelcrem Cold, 500g 26 g Gelcrem Cold, 500g (672136) (672136) Qty: 1

1.3 oz Granulated sugar 37 g Granulated sugar

1.3 oz Water 37 g Water

Directions

Prepare Simple Syrup: Combine 1.24 oz water and 1.24 oz sugar in a saucepan and bring to a boil.
Blend all ingredients together with a stick blender until you get a creamy and shiny texture.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Dairy
Fruits (citrus, tropical, berries, etc.)
Nuts
Others
Vanilla

Texture Profile

Soft
Dense
Crunchy
Smooth
Light

Temperature Profile

Cold
Room Temperature