This recipe is inspired by Cedric Grolet. Silicone molds and spray gun available on the Shop Page. Make 3 days ahead. *Ascorbic Acid (E300) is a naturally occurring organic compound with antioxidant properties and a form of vitamin C. It is used to prevent oxidation in some fruits and vegetables helping them to maintain their color. 2 tsp/10g of lemon juice can be substituted for ascorbic acid but it wont replace it completely. *The Creme de Pêche de Vigne has a nose of peach pie with light floral notes. The palate taste of pure white peach flesh with hints of honey and orange blossom. This creme is made exclusively from macerated fresh vine peaches from the Coteaux du Lyonnais. The peaches from this region give the liqueur a soft, delicately sweet flavor.
Puree peach flesh with the ascorbic acid; pass through a sieve. Meanwhile, combine sugar and pectin. In a saucepan, heat up peach puree, lime juice and mix in the sugar-pectin mixture and cook for 2 min; cool on ice. Mix peach vine liquor with ascorbic acid and fold in peach cubes, and add it to the puree. Fill up the mini half-sphere silicone mold (1Tbsp/15g) and freeze. Un-mold the frozen peach marmalade halves, and seal them by two to create an ounce/30g inserts. Keep frozen.
Soak gelatin sheets in cold water to soften, and drain. Puree the peaches with ascorbic acid or lemon juice and pass through a sieve; set aside. Rinse, pat dry and chop lemon verbena. Meanwhile, boil half of the heavy cream with lemon verbena, turn the heat off, cover and let infuse 20 min. Pass infused cream over the white chocolate pressing down greens to extract as much flavor as possible – discard greens. The chocolate should begin to melt, add soften gelatin and blend well. Add peach vine liquor, peach puree and the remaining chilled heavy cream; blend well and refrigerate for 12 hours at least. With the whisk attachment, beat on high speed the chilled peach ganache until soft peaks. Do not over work or it will get too firm.
Fill half way through each cavity of the silicone mold with the peach mousse. Place a frozen peach marmalade insert in the center; pushing down slightly. Fill up molds making sure there isn’t any gaps left behind. Freeze for 6 hours or until it has completely hardened. Carefully, un-mold desserts onto a frozen tray lined with silicone mat or parchment and put back in the freezer. Make another batch with leftover of peach mousse if you only have a set of 5 molds. Carve each frozen peach cake by running the tip of a pairing knife from the top to bottom following the shape of the cake. Keep frozen. To mimic the peach stems: blend some dark chocolate in a food processor until it soften; shape into stems. Chocolate marzipan can be used as well. Set aside.
Melt cocoa butter first (cocoa butter can boil but the chocolate). Mix in white chocolate, blend and pass through a sieve lined with cheesecloth. Use at 80ºF/30ºC – Insert a short bamboo skewer inside a hard frozen peach cake; wear gloves and glaze. Once set, place onto a frozen baking tray lined with silicone mat. Repeat until done and chill for about 20 min prior air-spraying.
Protect counter tops and trays with plastic wrap. Use carton boards to create a screen while gun spraying the cakes, or do it outside. The needle and nozzle of the gun must be in perfect condition, cleaned and dried. The use of a hair-dryer can be useful to keep the nozzle and cup in working condition especially during cooler temp. Melt chocolate and cocoa butter, and sieve over cheesecloth – use at 113ºF/45ºC. Air spray peaches at a 45º angle and at 15''/40cm away from the cake leaving some untouched spots to mimic the color of the real fruit. Do likewise using the chalky chocolate velvet, but in a very light touches; this gives a shady contrast effect to the finished fruit. Insert stem, and dust some edible silver powder. Refrigerate overnight prior serving, or for up to 2 days. Enjoy!