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Home / Peach Melba Verrine

Peach Melba Verrine

Peach Melba Verrine

Rating:

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

  1. Combine sugar and in a pot on the stove.
  2. Add the diced fruit and . Mix until combined.
  3. Cook over medium heat until fruit comes to a simmer; cook for about 1 minute until fruit begins to thicken.
  4. Remove from stove and allow it to cool.
  5. 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

  1. Combine all ingredients in the bowl of an electric mixer and whip on high speed until soft peaks form.
  2. 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

  1. Combine all ingredients in a saucepot and bring just to the boil, mixing well.
  2. 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

  1. Combine all of the ingredients in a food processor until crumbly and forming large clumps.
  2. Turn the crumble out onto a paper lined sheet tray and refrigerate until firm.
  3. 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.
  4. Once finished, remove from the oven and allow the crumble to cool completely.
  5. Set aside for assembly.

Final Assembly

  1. Place a layer of Peach Compote in the bottom of desired verrine cup.
  2. 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.
  3. Deposit a layer of cooled Raspberry Gelee on top of the Peach Mousse.
  4. Return the verrine to the refrigerator to allow the gelee to fully set.
  5. Once gelee is fully set, remove the verrine from the refrigerator.
  6. Place Almond Crumble on top.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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