For the Bavarian cream with Tahi- tian vanilla 200 g of milk
Poached peaches Peel the peaches. Cook over low heat in a mixture of water, sugar and lemon zest until the peaches soften (but still remain intact). Once done, keep them in the syrup and refrigerate. Peach sorbet Boil the peach puree, caster sugar and lemon juice for a maximum of 2-3 min. Let cool and churn. Bavarian cream with Tahitian vanilla Split and scrape the vanilla pod. Heat a milk, cream and vanilla mixture to 50°C together. Mix the egg yolks with the sugar and add them to the mixture. Cook everything at 82°C. Remove from heat and add the tempered and pressed gelatin. Cool rapidly by placing it on ice. Strain the mixture and incorporate the liquid whipping cream (whipped to the consistency of a mousse beforehand). Pour the Bavarian cream into Silpat® hemispheres of about the same diameter as the peaches. Refrigerate for 2 h. Raspberry coulis Mix the sugar and raspberries together, then strain. Plating Unmold the hemispheres containing the Bavarian cream and place it with the hollow side facing upwards. Place half a peach on top. Decorate with flaked almonds and a small peach leaf. Surround the peach appareil with raspberry coulis.