1000g
PONTHIER white peach purée
20g
PONTHIER lime purée
1020g
Total weight
Put all the ingredients in a mixer and blend well.
300g
PONTHIER yuzu purée
75g
PONTHIER lemon purée
250g
Water
250g
Caster sugar
27g
Atomised glucose powder
4.5g
Stabiliser
250g
Milk
1 156,5g
Total weight
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
315g
Milk
340g
Single cream
60g
Mascarpone
9g
Gelatine
250g
White chocolate
5
Tahiti vanilla pods
974g
Total weight
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.
500g
Egg whites
55g
Caster sugar (part 1)
375g
Icing sugar (part 1)
225g
Caster sugar (part 2)
150g
Icing sugar (part 2)
1 305g
Total weight
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.
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.
