INGREDIENTS
PEACHES
1 tbsp granulated sugar
1/4 cup champagne
1 piece vanilla bean
PASTRY CREAM
150g homogenized milk
30g granulated sugar
30g pasteurized egg yolks
10g butter
10g cornstarch
1 piece vanilla bean
RASPBERRY GELEE
100g raspberry puree - strained
1 tbsp granulated sugar
1 leaf gelatine
VANILLA WHIPPED CREAM
300g whipped cream
2 tbsp granulated sugar
1 piece vanilla bean
STREUSEL
100g granulated sugar
200g butter
300g all purpose flour
1 pinch salt
PREPARATION
PEACHES
Blanche peaches and cut in quarters. Simmer half of the peaches in Champagne, sugar and vanilla until tender. Set aside to cool. Add rest of the blanched peaches.
PASTRY CREAM
Whisk together yolks, cornstarch and most of the sugar. Heat milk and remaining sugar. Temper hot milk into yolk mixture while whisking. Return mixture to pot and cook until taste of raw starch is cooked off. Whisk in butter off heat.
RASPBERRY GELEE
Strain raspberry puree and add sugar - warm to 40°C. Soak gelatine leaf in water, squeeze and add into the warm puree.
VANILLA WHIPPED CREAM
Whisk together whipping cream, sugar and vanilla.
STREUSEL
Combine butter, sugar and salt for a cream mixture. Add sifted flour, mix until crumbly. Bake until golden brown at 165°C. Set aside to cool
COMPOSITION
Layer all ingredients evenly in a (martini) glass: peach mix, pastry cream, raspberry gelee, vanilla whipped cream, and top with streusel.
Decorate with some fresh fruits (peaches, raspberries) 8 servings
