Sakura and White Peach Entremets

Ingredients

• White peach purée250g
• Pickled cherry blossom (sakura)30g
• White chocolate (35%)200g
• Heavy cream (35% fat)450g
• Whole milk120g
• Gelatin sheets (gold)9g
• Egg yolks4
• Granulated sugar130g
• Butter150g
• Powdered sugar50g
• Almond flour30g
• All-purpose flour200g
• Egg1
• Salt2g
• Lemon juice10g
• Freeze-dried raspberry powder5g

Method

1. 1.Bloom 9g gelatin in ice water. Rinse 30g pickled sakura gently in cold water and pat dry.
2. 2.Make sablé base: cream cold butter, powdered sugar, almond flour, and salt until just combined. Add egg, then flour. Mix until it barely comes together. Wrap and chill 1 hour.
3. 3.Roll sablé to 3mm, cut to fit an 18cm ring, and blind bake at 170°C for 15 minutes until pale gold. Cool completely.
4. 4.Make sakura crémeux: warm milk with half the sakura blossoms, steep 10 minutes, then strain. Whisk yolks with 50g sugar, pour in warm sakura milk, and cook to 82°C.
5. 5.Remove from heat. Squeeze and add 3g bloomed gelatin to the crémeux. Pour over white chocolate, emulsify with a hand blender. Chill until set in the 18cm ring atop the sablé base.
6. 6.Make peach mousse: warm peach purée with 80g sugar and lemon juice. Add remaining squeezed gelatin. Cool to 30°C. Fold in 300g cream whipped to soft peaks.
7. 7.Pour peach mousse over the set crémeux layer. Freeze at least 4 hours or overnight.
8. 8.Make mirror glaze: warm 150g cream with remaining sugar, add remaining bloomed gelatin and a pinch of raspberry powder for pale pink color. Pour over frozen entremets on a wire rack.
9. 9.Let the glaze set for 2 minutes, then clean edges. Transfer to serving plate and thaw in fridge 4 hours.
10. 10.Decorate with remaining sakura blossoms pressed gently onto the surface. Serve at cool room temperature.