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Home / Peach Melba Verrine
Peach Melba Verrine
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate
Recipe Created By: PreGel Professional Training Center
Difficulty: Intermediate
- Components Of Recipe
- Peach Compote
- Peach Mousse
- Raspberry Gelee
- Almond Crumble
- Final Assembly
Peach Compote
| 20g (0.7oz) | |
| 100g (3.5oz) | |
| 500g (17.6oz) | |
| 10g (0.4oz) |
Method of Preparation
- Combine sugar and in a pot on the stove.
- Add the diced fruit and . Mix until combined.
- Cook over medium heat until fruit comes to a simmer; cook for about 1 minute until fruit begins to thicken.
- Remove from stove and allow it to cool.
- Set aside for assembly.
Notes to Consider: The consistency will vary depending on the water content and ripeness of the fruit used. The amount of can be adjusted to meet your desired consistency.
Peach Mousse
| 80g (2.8oz) | |
| 28g (1.0oz) | |
| 300g (10.6oz) | |
| 60g (2.1oz) |
Method of Preparation
- Combine all ingredients in the bowl of an electric mixer and whip on high speed until soft peaks form.
- Set aside for assembly.
Raspberry Gelee
| 500g (17.6oz) | |
| 100g (3.5oz) | |
| 90g (3.2oz) | |
| 20g (0.7oz) |
* can be replaced with
Method of Preparation
- Combine all ingredients in a saucepot and bring just to the boil, mixing well.
- Allow the gelee to cool slightly and set aside for assembly.
Almond Crumble
| 75g (2.6oz) | |
| 125g (4.4oz) | |
| 125g (4.4oz) | |
| 125g (4.4oz) | |
| 50g (1.8oz) | |
| 1.5g (0.5oz) |
* can be replaced with
Method of Preparation
- Combine all of the ingredients in a food processor until crumbly and forming large clumps.
- Turn the crumble out onto a paper lined sheet tray and refrigerate until firm.
- Bake the crumble at 160°C/320°F for 16 to 18 minutes, until lightly golden brown. Lightly toss the crumble several times during cooking to ensure even browning.
- Once finished, remove from the oven and allow the crumble to cool completely.
- Set aside for assembly.
Final Assembly
- Place a layer of Peach Compote in the bottom of desired verrine cup.
- Pipe a layer of Peach Mousse on top of the Peach Compote and place in the freezer for 15-20 minutes to allow the mousse to set.
- Deposit a layer of cooled Raspberry Gelee on top of the Peach Mousse.
- Return the verrine to the refrigerator to allow the gelee to fully set.
- Once gelee is fully set, remove the verrine from the refrigerator.
- Place Almond Crumble on top.
Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027 Tel: 704.707.0300 Fax: 704.707.0301 Toll-Free: 866.977.3435
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