Peach and After Eight chocolate by Enrico Cerea (executive chef of Da Vittorio, Italy)
Ingredients for 4 persons:
For white peaches:
- 2 white peaches
- 20 g ginger
- 1 lemon grass
Cut each peach into 12 slices. Mix them with ground ginger and lemon grass to flavour them. Put it into sous vide and cook them in vapour oven at 80° c for 16 min. Cool it in the cold water.
For the After Eight chocolate:
- 70 g cream
- 10 g inverted sugar
- 120 g Cacao Barry Alunga milk chocolate
- 25 g Cacao Barry Ocoa chocolate 70 %
- 20 gr butter
Cook cream and inverted sugar and slowly add them to the mixture of melted Alunga and Ocoa chocolate. Mix well to get a nice smooth consistency. Add butter (room temperature) and homogenise with a hand blender.
Separate the mixture in two halves. Pour the first half onto a tray. Let it rest in refrigerator for one hour.
- 100 g mascarpone
- 15 g cacao butter
- 115 g Cacao Barry Zephyr white chocolate
- 50 g mint liqueur
Melt mascarpone over medium heat and slowly add it to white chocolate which you have melted with cacao butter. Mix well to get a nice smooth consistency. Slowly add mint liqueur and homogenise with a hand blender.
Divide the mixture in two halves and pour it onto the chocolate layer which was resting in the refrigerator . Let it rest for another hour. Repeat the procedure with the two chocolates to get 4 identical layers. Cut into rectangles of 1.5 x 8 cm.
For the mint foam:
- 200 g syrup tpt
- 200 g water
- 100 g mint liqueur
- 20 g peach glue
Melt the peach glue previously softened in water, add it to the syrup and mint liqueur. Pour it into syphon and charge it twice.
Arrange the plate with 6 slices of peaches and After Eight rectangles and add the mint foam.