The Creations

Plated desserts

White peach

Yuzu 100% (Crushed)

Descriptive diagram

White peach chilled soup, yuzu sorbet

White peach chilled soup

PONTHIER white peach purée
PONTHIER lime purée

1000g
20g

Put all the ingredients in a mixer and blend well.

Yuzu sorbet

PONTHIER yuzu purée
PONTHIER lemon purée
Water
Caster sugar
Atomised glucose powder
Stabiliser
Milk

300g
75g
250g
250g
27g
4.5g
250g

Make a sugar syrup using the sugar and water. At 50°C, add the atomised glucose powder and stabiliser. Bring to the boil and pour over the PONTHIER fruit purées. Mix together. Add the milk once the mixture has cooled. Churn in an ice-cream maker, then mould into a halfsphere shape.

Vanilla panna cotta

Milk
Single cream
Mascarpone
Gelatine
White chocolate
Tahiti vanilla pods

315g
340g
60g
9g
250g
5

Boil the milk and with the vanilla pods. Pour on the white chocolate and the softened gelatine. Cool down and add the cream and the mascarpone.

Meringue

Egg whites
Caster sugar (part 1)
Icing sugar (part 1)
Caster sugar (part 2)
Icing sugar (part 2)

500g
55g
375g
225g
150g

With a beater using a whip, mix together the egg whites and 55g of caster sugar. Add 55g of icing sugar. Let up and use a spatula to add 225g of caster sugar and 150g of icing sugar. Cook 2 hours at 90°C.

Assembly

In a deep dessert dish, place a small disk of vanilla panna cotta, a few mini meringues and fresh strawberry slices. Add a quenelle of yuzu sorbet on the top and add some white peach chilled soup.