Daquoise with almonds, creamy white chocolate, peach compote and jujube jam hot. A sweet fresh and summery with one of my favorite fruits, peaches, matching fine farm jam SIGI, sweet taste and honey, I heat just to give dessert a nice contrast hot and cold. The base and the creamy can be prepared the day before, the compost is done in a minute on time, then you heat the jam and your cake is ready to be tasted.
Ingredients for 8 people:
- 12,5 grams of flour 00
- 75 grams almond flour
- 75 grams of powdered sugar
- 125 grams of egg whites
- 50 grams caster sugar
for the white chocolate ganache (Maurizio Santin recipe, to prepare the day precendete)
- 350 grams of fresh cream
- 12,5 grams of glucose syrup
- 12,5 grams of invert sugar
- 155 grams of white chocolate
for the peach compote
- 300 grams of peaches net peel and core
- 2 tablespoons sugar
- 15 grams of butter
- a few leaves of fresh mint
- a catch
- 150 grams of jujube jam
- a few leaves of fresh mint
The daquoise you can prepare in advance: Preheat the oven to 180 degrees static, Whisk the egg whites with caster sugar, then add the sifted icing sugar with the flour and almond flour. Line a baking sheet with parchment paper and pour the mixture, at a height of 3 cm and cook up to staining (about 20-25 minutes).
For the chocolate ganache, whose recipe is the master Maurizio Santin and you have to prepare the day before: put the cream in a saucepan with invert sugar and glucose and bring to a boil. Coarsely chop the chocolate and pour the boiling cream over the chocolate, stirring quickly to form a homogeneous emulsion. Pour the remaining 225 grams of liquid cream, cover the surface with plastic wrap for food in contact and place in the refrigerator overnight. The ganache should then be mounted (I used whips and came very well) before dialing the sweet.
For the peach compote: Wash and peel the peaches, them into small pieces and place in a pan with butter, sugar (you evaluated the amount depending on the sweetness of the fruit) and Mint (I advise you not chop it in cooking becomes dark and is easier to remove after cooking if it is full): cook the fruit fire up to 10 minutes at most. The peaches must remain whole and the liquid shrink and caramelize. Set aside and let cool
Cut out with a pastry rings from daquoise 4 circles or squares, as Favorites. Put the bases inside the pastry rings and pour whipped ganache and place them in the refrigerator for at least 30 minutes.
Gently heat the jam jujube so that it creates, once you poured over the cake, a pleasant warm-cold contrast but that does not let it dissolve the ganache. Remove the pastry rings and arrange on the ganache a few tablespoons of peach compote, then pour over the warm jam jujubes. Garnish with a few slices of raw fish and unpeeled, a few drops of jujube jam and a little’ fresh mint.
THE PAIRING: After enjoying this sweet that contains within itself all the elements of contrast of flavors, temperatures and consistencies, enjoy a Recioto di Soave DOCG. We have chosen what, produced by Cantina di Soave with the brand Rocca Sveva: It is a sweet wine, which it is characterized by the presence of the noble mold which helps to characterize its bouquet: scents of candied, Pineapple, apricot and honey; a sour note which makes it pleasant to the palate and a softness that makes it an a wine not only to be combined with sweets but also by meditation.