Ingredients
- Teardrop Cutter 6.5 cm
- Cookie-cutter “boat”
- Round Coin Cutter
- For the dough:
- 1 roll Shortbread dough
- For the cream:
- 15 cl Milk
- 5 cl 35% liquid cream
- 25 g Sugar
- 30 g Almond paste
- 1 sheet of gelatin
- For the peaches:
- 3 Yellow or white peach
- 220 g Water
- 280 g Sugar
- 1 Tbsp Dried hibiscus flower
Preparation Method
1. Dough: Unroll the dough and let it rest for 1 h in the fridge. Preheat the oven to 150 °C (th. 5). Take the rested dough out of the refrigerator. Cut 1 round in the cold dough and, with the cookie-cutter «tear», 5 petals. Cook 15 min on a baking sheet covered with parchment paper.
2. Cream: Moisturize gelatin in a bowl of cold water and keep cool. In a saucepan, bring the milk, sugar, and almond paste to a boil, stirring to melt. Add the dried gelatin and mix in the dipping mixer. Cover and let cool for 20 min at room temperature. Whip the cream into whipped cream, incorporate it into the perfumed milk. Pour the cream into a shallow dish. Film on contact and freeze for 3 hours in the freezer.
3. Peaches: In a large saucepan, pour in the water, sugar, and hibiscus flowers. Stir to melt the sugar. Peel the peaches cut them in half, remove the core and poach them for 15 min, cold start in the syrup with water, sugar, and hibiscus leaves. The peaches should still be a little firm when you remove them from the syrup. Drain them and let them cool completely.
4. Assembly: take the cream out of the freezer and cut it out with the “boat” cookie cutter. On a serving platter, arrange the shortbread in bloom. Place a half peach on each of them. Place the calisson-shaped cream in place of the kernel. Finish by sprinkling with orange sugar.
