Peach Melba (Modern)

Peach Melba (Modern)

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Credit: Recipes by Jaime Schick, Photographs by Jean-Luc Derron Student Assistants: Amanda Stabile, Jessica Jones, Maya Rodriguez
Sizzle, Winter 2019


Honey Roasted Peaches
Yield: 12 plates (3 peach slices each plate)
White Wine 200g
Honey 80g
Vanilla Bean, split and seeded 2 each
Fresh Peaches 6 each

Vanilla Yogurt Mousse
Yield: 12 plates (3 small mousses each)
Cream 226g
Greek Yogurt 114g
Sour Cream 56g
Vanilla Bean, split and seeded ½ each
Milk, whole 43g
Cream 43g
Sugar 75g
Salt Pinch
Gelatin 3.5 ea sheets (7g)

Olive Oil Cake
Yield: 1 loaf
AP Flour 143g
Baking Powder 3g
Salt 0.35g
Sugar 163g
Olive Oil 83g
Eggs, whole 88g
Lemon zest ¼ ea
Madiera 83g

Peach and Raspberry Sorbets
Yield: 800g
Water 200g
Sugar 142g
Sorbet Stabilizer 1.8g
Puree 425g
Lemon Juice As needed
Salt Pinch

Raspberry Sauce
Yield: 138g
Raspberry Puree 114g
Sugar 29g
Cornstarch 3.5g

Candied Almonds
Yield: 60g
Sugar 55g
Water 10g
Almonds, whole 54g
Butter 2.5g

Almond Soil
Yield: 100g
Almond Flour 30g
Sugar 30g
AP Flour 30g
Butter, melted 30g
Salt Pinch


Honey Roasted Peaches
Slice peaches in half and remove the pit. Then slice each half into thirds creating six peach wedges from each peach. In a shallow baking dish, mix wine, honey, vanilla bean seeds and pod. Arrange peach slices in a single layer on top of the liquid. Bake at 375?F for approximately 20 minutes, depending on the ripeness of the peaches. After 10 minutes, flip the peach slices over and check the peaches for doneness using a pairing knife or cake tester. The pairing knife should easily slide into the peach but have some resistance indicating it has reached the desired doneness. Let peaches cool in the liquid.

Vanilla Yogurt Mousse
1. Whip 226g cream, yogurt, sour cream and vanilla bean using a stand mixer until medium peaks are reached. Reserve in bowl.
2. Bloom gelatin sheets in cold water for 3-5 minutes. Wring out excess water.
3. Place milk, 43g cream and sugar in pot until it reaches 110°F (or just slightly warmer than the temperature of your hand). Whisk in gelatin until dissolved and strain if necessary.
4. Let mixture cool to 90°F. Fold in whipped cream and portion into ¾-1oz dome molds, leveling off the tops with an off set spatula before freezing. Unmold from frozen to ensure a clean dome.

Olive Oil Cake
1. In a small bowl, whisk together the dry ingredients and set aside.
2. In a 5 quart mixer with the whisk attachment, whip the sugar, oil, egg and lemon zest until thick and pale, approximately 3-5 minutes. Once thick, add 1/3 of the dry ingredients to the egg mixture, mix on first speed until incorporated. Add 1/3 of the madeira to the mixture and continue to alternate the dry ingredients with the madeira until both are fully incorporated.
3. Pour the batter into a sprayed 9x5 loaf pan or third pan and bake at 350°F for 20-30 minutes or until golden brown and firm to the touch.

Peach and Raspberry Sorbets
Mix together sugar and sorbet stabilizer in a bowl. In a pot, warm the water to a simmer. When water is hot, add sugar mixture and stir until dissolved. Add the syrup to the puree, in small increments, until desired brix is reached (22-26 Brix) . Freeze in ice cream machine according to manufacturer’s directions.
Raspberry Syrup amount: ~ 276g
Peach Syrup amount: ~ 258g
*Note different brands of puree will require different amount of syrup, this amount is only a guide, it is best to check the brix to ensure a properly made sorbet

Raspberry Sauce
Place the cornstarch in a small bowl with 25g of the puree, whisk together to make a slurry. In a small pot, boil the remaining puree and sugar. Once the puree reaches a boil, stir the slurry into the boiling mixture and boil for one minute. Remove from heat and cool before using.

Candied Almonds
Toast almonds in a 300°F oven.
Place sugar and water in a pot, cook to 240°F. When the temperature has been reached remove the pot from the heat and stir in the warm almonds while mixing constantly. The almonds will crystalize first, this is normal, continue stirring to separate the clusters back in to individual almonds. Place the pot back on the heat and cook, stirring constantly until the almonds are caramelize to a golden brown or desired color.
Remove from heat and stir in butter. Pour onto parchment lined sheet pan to cool.

Almond Soil
Combine all dry ingredients in a bowl. Slowly add melted butter and mix with your hands; make sure it is crumbly and do not over mix. Bake at 365°F 6-8 minutes until just starting to brown. Let cool before using

Pulled Sugar
Cook the fondant and glucose to 310°F. Let cool slightly before pulling into desired shapes.

To Plate:
1. Using a pastry brush, brush raspberry sauce in a semi circle on the left side of the plate extending it on the rim.
2. Place three yogurt mousse domes, spaced equally on top of the raspberry sauce leaving 1 1/2” of space between the mouse and the edge of plate.
3. Rip Xxx prices of olive oil cake and nestle on top and beside the yogurt mousse.
4. Cut 3 of the roasted peaches in half, and strategically place the pieces equally throughout the plate, with the intention of showcasing the peaches.
5. Add in a small spoonful of almond crumble between two of the yogurt mousse dimes for the quenelle to sit on.
6. Continue adding small amounts of crumble and candied almonds to the plate, to fill in any visual gaps and create texture.
7. Cut fresh raspberries in half and place 3-5 raspberry halves through the plate. Place some halves on top of the mousse and some at the base through out the plate.
8. Finish the plate with a quenelle of raspberry and peach sorbet, pulled sugar pieces and edible flowers.


Dessert, Sizzle

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