LA PÊCHE

Peach and white chocolate are a sweet and tangy combination which leaves a refreshing aftertaste on the palate. For a kid-friendly version, replace the choya jelly with grape. Serves 10 Prep time 1 hour + overnight freezing Cook time 2.5 hours + overnight freezing

génoise sponge

• 320g eggs • 180g sugar • 180g flour • 40g butter, melted • In a bowl, over a hot water bath, whisk whole eggs and sugar together until the mixture reaches 45ºc. • Remove the bowl from heat, then pour in rose syrup and continue whisking until the mixture reaches the ribbon stage – lift the whisk over the mixture, the batter should fall slowly forming a ribbon that will hold its shape for a few minutes. • Fold in flour and melted butter alternately until no lumps are left. • Pour the batter into a 6 inch mould and bake at 170ºc for 25 minutes.

choya jelly

• 200ml water • 100g sugar • 3 gelatin sheets, bloomed • 200ml Choya • 5g dried rose petals (available from Lazada Singapore) • In a pot, mix water and sugar then bring it to a simmer. Add bloomed gelatin. • Leave the sugar mixture to cool until room temperature. • Mix Choya and dried rose petals. Then set the choya jelly in a mould and freeze for two hours.

white peach compote

• 500g white peach purée • 240g sugar • 3g pectin • 100g white peach, diced • In a pot, heat up peach purée and 200g of sugar until 40ºc. • In a bowl, mix pectin and 40g of sugar together. • Add the pectin mixture to the heated peach mixture, and then bring the mixture to a boil. • Once mixture is boiled, add in pieces of white peach. • Set peach compote in mould and leave to freeze overnight.

white chocolate mousse

• 270ml milk • 90g egg yolks • 53g sugar • 280g white chocolate • 2 gelatin sheets • 335g whipped cream • In a pot, bring milk to a boil. • In a bowl, whisk egg yolks and sugar together, and then pour the sugar mixture to the pot and cook it until 85ºc. • Add chocolate and bloomed gelatin into the mixture. • In an ice bath, cool the mixture to 15°C. • Fold in whipped cream.

pink glaçage

• 111ml water • 100g sugar • 100ml glucose • 100g white chocolate • 4g gelatin powder • 0.3g pink colouring (available from Déco’relief) • In a pot, bring water, sugar and glucose to a boil. • In a bowl, mix white chocolate and gelatine together. • Pour the sugar mixture over the white chocolate. Using a hand blender, blend everything until smooth. • Add pink colouring to the blended white chocolate mixture. Set aside. meringue

meringue

• 100g egg whites • 200g sugar • 60ml water • 4g raspberry powder • Using a stand mixer with a whisk attachment, whisk egg whites until foamy. At the same time, heat sugar and water together until the syrup reaches 121ºc • Once syrup reaches 121ºc, pour it gently into the whisked egg whites and whisk on high until stiff. • Pipe meringue into desired shape and sprinkle with raspberry powder. • Bake the meringues at 80ºc for 2 hours.

Ruby chocolate

• 300g Ruby chocolate (available from Phoont Huat) • Temper chocolate. Decorate as desired.

assembly

• Layer cake mould with layers of white chocolate mousse, génoise sponge, Choya jelly and peach compote alternately. • Leave to set in the freezer over night. • Unmould cake. • Heat up pink glaçage in the microwave for five minutes. Use a hand blender and blend until the bubbles are gone. • Pour the pink glaçage over frozen cake. • Decorate with Ruby chocolate and meringue.