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NOROHY OVEN-ROASTED PEACHES WITH SWEET ALMOND ICE CREAM
NOROHY VANILLA RECIPE4 steps
Recipe Step by Step
INVERTED PUFF PASTRY
280g European-style butter
100g All-purpose flour
235g All-purpose flour
2g White vinegar
80g Butter (Melted)
Using the dough hook in a stand mixer, knead together the larger portion of flour with the salt, water, vinegar and warm melted butter. Shape into a square and leave to rest.
Place the second mixture at the center of the first mixture, and fold a book turn.Leave to rest before folding another book turn.Leave to rest before folding a letter turn.Leave to rest overnight.Fold another letter turn, then roll out the dough and cut to shape.
Note: To make the process easier, it is best to make the second mixture before the first mixture, before laminating.
ALMOND ICE CREAM
500g ALMOND PASTE FROM PROVENCE 70%
1480g Whole milk
60g Nonfat dry milk
8g Ice cream stabilizer
90g Invert sugar
110g Heavy cream 36%
Use an immersion blender to soften the ALMOND PASTE with a small portion of the milk.
Put the remaining milk in a pasteurizing machine set to a high temperature setting or a saucepan.
Once the milk has reached approx. 85°F (30°C), add the dry milk, sugar, stabilizer, invert sugar and cream. At 115°F (45°C), add the softened ALMOND PASTE, stirring vigorously.
Complete the pasteurization process.
Chill at 40°F (4°C) for 12 hours. Churn.
Extrude the ice cream into tubs and store with the lids on at -5-0°F (-20 to -18°C).
CRISPY PASTRY ROUNDS
400g Inverted Puff Pastry
4g NOROHY VANILLA
Cut into a 30 × 40cm rectangle.
Split the vanilla bean and scrape out the seeds.Mix the seeds with the sugar.
Sprinkle the vanilla sugar onto the pastry, then roll-up. Firmly squeeze the roll in plastic wrap. Store in the refrigerator.
Cut the roll into 2mm rounds, then spread out between two sheets of parchment paper to a thickness of 1mm.
Bake between two baking trays (keep the two sheets of baking paper in place) until they have an even golden color. Store in a dry place.
2000g White peaches
2000g Yellow peaches
(as needed) Rosemary
Quickly heat up small but equal quantities of honey and b u t te r.
Add a sprig of rosemary, a quarter of a split vanilla bean and three peach halves.
Regularly sprinkle the peaches with water and roast on a low heat.
Assembly and finishing
Place Peaches on a plate. Use a small amount of water to deglaze the butter and honey, then sprinkle onto the peaches. Put the rosemary and vanilla in place and add a quenelle of almond ice cream and a few pastry rounds.