Peach and verbena cake made with
– an almond biscuit,
– a verbena mousse
– a peach mousse
– peach jelly.
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Almond biscuit
35g almond powder35g icing sugar25g egg7g flour2 egg whites
Verbena mousseVerbena leavesWhite chocolateLiquid cream 30% fatGelatine
Peach mousse1 egg yolkSugarPeach mixSingle creamGelatine
Peach jellyMixed yellow peachCaster sugarWaterGelatine
The recipe
For 4 people
Almond biscuit35g almond powder35g icing sugar25g egg7g flour2 egg whites
Bake in a 170°C oven. Cut into 12x12cm squares.
Verbena mousseVerbena leavesWhite chocolateLiquid cream 30% fatGelatine
Infuse the verbena leaves. Add the gelatine, white chocolate and whipping cream, then pour 1/3 over the cookie. Place in the freezer for 10 minutes.
Peach mousse1 egg yolkSugarPeach mixSingle creamGelatine
Combine yolk, sugar and warm, mixed peaches. Cook. Add gelatine and whipping cream. Pour half over the vervain mousse and place in the freezer.
Assembly
Quickly proceed with the rest of the assembly, interspersing successive layers. Place in the freezer.
Peach jellyMixed yellow peachCaster sugarWaterGelatine
Make a peach jelly and pour over the frozen cake.
Place in a cool place while defrosting.
