Ingredients
White Chocolate Chantilly
Vanilla Syrup
White Peach Jelly
Directions
- 1
Heat cream, scraped vanilla bean, and glucose on low heat to a simmer.
- 2
Pour a third of the cream onto the white chocolate and let it melt for 30 seconds and stir. Add the rest of the cream in two parts.
- 3
Remove vanilla bean and blend the mixture with a stick blender. Cover and refrigerate overnight.
- 4
Combine peaches with lemon juice to prevent oxidation.
- 5
Mix pectin and sugar in a bowl and set aside.
- 6
Heat coconut water on low heat to around 40°C and add your pectin sugar mixture slowly, stirring constantly.
- 7
Keep stirring and bring to a boil.
- 8
Take off heat and blend with a stick blender. Try not to introduce too many air bubbles into the mixture.
- 9
Add in the sliced peaches and fill into a 67mm silikomart silicone tart mold.
- 10
Freeze for at least 4 hours.
- 11
Combine all ingredients and bring to a boil.
- 12
Transfer to a bowl and refrigerate once cooled.
