Peach and Saffron Entremets

Ingredients

• White peach purée300g
• Heavy cream (35% fat)380g
• Saffron threads0.5g
• Whole milk60g
• Caster sugar180g
• Egg yolks4
• Gelatin sheets (gold)12g
• Almond flour120g
• Powdered sugar80g
• All-purpose flour30g
• Egg whites3
• Butter, melted50g
• White chocolate200g
• Neutral glaze (nappage)150g
• Saffron (for glaze)0.3g
• Water30g
• Fresh white peach, sliced1

Method

1. 1.Bloom gelatin sheets in cold water for 5 minutes.
2. 2.Warm milk with saffron threads to 70°C; steep 15 minutes, then strain.
3. 3.Whisk egg yolks with 80g sugar until pale. Stream in saffron milk, return to saucepan, cook to 82°C (anglaise). Remove from heat.
4. 4.Squeeze gelatin dry, dissolve into the hot anglaise. Cool to 30°C.
5. 5.Fold in peach purée, then fold in 300g lightly whipped cream (chantilly). Pour into a 16cm ring mold lined with acetate. Freeze 4 hours.
6. 6.Make the almond dacquoise base: whip egg whites with remaining 100g sugar to stiff peaks. Fold in almond flour, powdered sugar, and all-purpose flour, then melted butter.
7. 7.Spread onto a lined tray in a 20cm circle, 1cm thick. Bake at 175°C for 14 minutes, until golden and set. Cool.
8. 8.Melt white chocolate, fold in remaining 80g cream to make a thin mirror glaze. Infuse with saffron steeped in 30g warm water; strain and blend into warm nappage.
9. 9.Unmold frozen mousse onto the dacquoise base. Pour saffron-white chocolate glaze over the entremets at 35°C.
10. 10.Arrange fresh peach slices on top. Refrigerate 2 hours before serving.