Peach Shaped Dessert – Bruno Albouze

Ingredients

• 4 large Peaches (ripe, about 500 g total; peeled and divided for puree and cubes)
• 1 teaspoon Lemon Juice (freshly squeezed)
• 1 teaspoon Lime Juice (freshly squeezed, added to insert mixture)
• 100 g Granulated Sugar (for the peach insert)
• 5 g Fruit Pectin (about 1 teaspoon, helps the insert set)
• 30 ml Creme de Peche Divina (optional, adds depth to peach flavor)
• 500 ml Heavy Cream (split 250 ml for infusion, 250 ml for ganache; chilled)
• 5 g Lemon Verbena (fresh leaves, roughly chopped for infusion)
• 300 g White Chocolate (good quality, for ganache and coating)
• 2 sheets Gelatin (softened in cold water, for setting the ganache)
• 150 g Cocoa Butter (melted with white chocolate for the outer shell)

Instructions

1. Blanch and Peel Peaches

   Bring a pot of water to a boil, dip each peach for about 20 seconds, then transfer immediately to a bowl of ice water. Slip the skins off with a paring knife or your fingers.

   Time: PT5M

   Temperature: boiling

2. Puree and Cube Peaches

   Blend about 300 g of peeled peach flesh until smooth. Reserve the rest of the peeled peaches, cut into 1‑cm cubes.

   Time: PT5M

3. Make Peach Insert

   In a saucepan combine peach puree, lemon juice, lime juice, sugar and pectin. Bring to a boil, stir for 2 minutes, then remove from heat. Let cool to room temperature, stir in the cubed peaches and 30 ml Creme de Peche Divina.

   Time: PT5M

   Temperature: boiling

4. Freeze the Insert

   Spoon the insert into the bottom half of each silicone half‑sphere mold. Place the molds on a baking sheet and freeze until solid (about 30 minutes).

   Time: PT30M

5. Infuse Cream with Lemon Verbena

   Heat 250 ml heavy cream in a small saucepan until just boiling. Add chopped lemon verbena, cover, and let steep for 20 minutes. Strain out the leaves.

   Time: PT25M

   Temperature: boiling

6. Prepare Gelatin

   Soak 2 sheets of gelatin in cold water for 5 minutes, then squeeze out excess water.

   Time: PT5M

7. Make White Chocolate Ganache

   Melt white chocolate in a heat‑proof bowl over simmering water. Whisk in the infused cream, softened gelatin, remaining peach puree, and 30 ml Creme de Peche Divina until smooth. Let the mixture cool, then cover and refrigerate overnight to set.

   Time: PT10M

   Temperature: gentle heat

8. Whip the Ganache

   Remove the chilled ganache from the fridge and beat with a hand mixer on medium speed until light and firm (about 5 minutes).

   Time: PT5M

9. Assemble the Dessert

   Fill each silicone half‑sphere halfway with whipped ganache, press the frozen peach insert gently into the center, then top off with more ganache, smoothing the surface.

   Time: PT10M

10. Freeze Assembled Desserts

    Place the filled molds back in the freezer until completely hardened (about 30 minutes).

    Time: PT30M

11. Trim and Smooth Surface

    Using a sharp paring knife, make a gentle shallow cut on the top of each dessert to mimic the natural peach skin line, then smooth any rough edges.

    Time: PT5M

12. Prepare Chocolate‑Cocoa Butter Coating

    Melt white chocolate and cocoa butter together in a 1:1 ratio over a bain‑marie until smooth.

    Time: PT5M

    Temperature: gentle heat

13. Apply the Coating

    Using a spray bottle or pastry brush, coat each frozen dessert evenly with the melted mixture. Allow the coating to set.

    Time: PT5M

14. Final Set

    Return the coated desserts to the freezer for another 15 minutes to fully set the outer shell.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Peaches: Nectarines, Apricots
• Instead of Lemon Juice: Lime juice
• Instead of Lime Juice: Lemon juice
• Instead of Granulated Sugar: Caster sugar
• Instead of Fruit Pectin: Cornstarch (with extra cooking)
• Instead of Creme de Peche Divina: Peach schnapps, Peach liqueur
• Instead of Heavy Cream: Half‑and‑half (will be less rich)
• Instead of Lemon Verbena: Lemon zest, Lemon balm
• Instead of White Chocolate: Milk chocolate (will change flavor)
• Instead of Gelatin: Agar‑agar (use less)
• Instead of Cocoa Butter: Vegetable shortening (different texture)

Equipment Needed

• Large Pot
• Ice Water Bowl
• Paring Knife
• Blender
• Silicone Half‑Sphere Mold
• Small Saucepan
• Whisk
• Spatula
• Mixing Bowls
• Hand Mixer
• Spray Bottle (optional)

Critical Steps — Do Not Skip

• Peel peaches using the blanch‑ice water method to avoid tearing the flesh.
• Cook the peach insert with pectin just long enough to activate its setting power.
• Fully dissolve gelatin in the warm ganache to prevent grainy texture.
• Ensure no air gaps between the insert and ganache when filling the mold.
• Apply the chocolate‑cocoa butter coating while the desserts are still frozen for a crisp shell.

Chef Tips from the Video

• Use fresh lemon verbena for the most aromatic infusion; dried herb can be substituted but will be less fragrant.
• For a glossy finish, lightly brush the coated desserts with a thin layer of melted cocoa butter after the first coating sets.
• If you cannot find Creme de Peche Divina, a splash of peach schnapps or a teaspoon of peach puree mixed with a bit of vodka works well.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month; thaw in the refrigerator before serving.

Room temperature: Not recommended; the shell may soften and the mousse lose structure.

Make-Ahead Tips

• Prepare the peach insert and freeze it up to 2 days in advance.
• The ganache can be made the night before; keep it refrigerated and whip just before assembly.
• Coating can be applied a few hours before serving; keep the desserts frozen until plating.

Frequently Asked Questions