The recipe, Step by Step

Elements

1. Almond Biscuit
2. Mint Chantilly
3. Mint Punch Jelly
4. Peach Confit
5. Sacher Sponge
6. Floccage

Décor:

1. Almond Biscuit

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   1. Preheat the oven to 170°C.

   2. Place the softened Avonmore Professional Unsalted butter and demerara sugar in a mixing bowl with the paddle. Mix and add the chopped almonds, flour and salt.

   3. Add the mix to an 18cm diameter silicone mould.

   4. Flatten with a pallet knife.

   5. Bake for 10 mins.

   Step complete
2. Mint Chantilly

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   1. The day before, infuse the Avonmore Professional Cream 35.5% with the mint. Heat the cream in a saucepan over medium heat. Add the mint leaves and simmer for 2-3 minutes. Remove from the heat, clingfilm the pot and let the mint steep for 10 minutes.

   2. Finely chop the chocolate and place it in a large bowl.

   3. Bring the infused cream back to a boil. Carefully pour the hot cream over the chopped chocolate, passing it through a fine-mesh sieve to remove any mint leaves.

   4. Using an immersion blender, blend the cream and chocolate mixture until smooth and glossy.

   5. Cover the bowl of ganache with clingfilm, pressing it down to the surface to prevent a skin from forming. Refrigerate overnight.

   Step complete
3. Mint Punch Jelly

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   1. In a saucepan, combine water and sugar. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.

   2. Once the sugar syrup reaches a boil, remove it from the heat. Add the fresh mint leaves and let the syrup steep for 10 minutes, allowing the mint flavour to infuse into the syrup.

   3. After 10 minutes of infusion, strain the mint syrup through a fine-mesh sieve to remove the mint leaves. Set the syrup aside to cool completely.

   4. Add the gelatine and allow to cool to 30 degrees before pouring on top of the entremet.

   Step complete
4. Peach Confit

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   1. Combine all the ingredients for the recipe in a suitable saucepan.

   2. Place the saucepan over medium heat and bring the mixture to a boil. Stir occasionally to ensure even heating and prevent scorching.

   3. Once the mixture reaches a boil, remove it from the heat.

   4. Allow the mixture to cool completely at room temperature. This step is crucial to prevent condensation from forming on the surface of the mixture once refrigerated.

   5. Once the mixture has cooled completely. Ensure the clingfilm touches the surface of the mixture to prevent a skin from forming.

   6. Refrigerate the sealed container or saucepan overnight or for at least 4 hours to allow the flavours to meld and the mixture to fully set.

   Step complete
5. Sacher Sponge

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   1. In the bowl of a food processor, combine the marzipan, granulated sugar, egg yolks, whole eggs, and orange zest. Process until smooth and well combined.

   2. Transfer the almond paste mixture to a large bowl. Using a rubber spatula, gently fold in the all-purpose flour until just incorporated.

   3. In a separate bowl, whip the egg whites with granulated sugar until stiff peaks form. Gently fold the meringue into the almond paste mixture until just combined.

   4. Fold in the melted Avonmore Professional Unsalted butter until just combined.

   5. Spread the batter evenly into a baking frame or adjustable pastry ring (40x60cm) lined with a Silpat.

   6. Bake in a preheated oven at 175°C for 12 minutes, or until the top is golden brown and the Sacher is springy to the touch.

   7. Let the sacher cool completely in the baking frame or pastry ring. Once cooled, use a pastry cutter or knife to cut out desired ring shapes.

   8. Freeze for assembly: Set aside the cut-out almond sponge rings for use in assembling the dessert.

   Step complete
6. Floccage

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   1. Place the cocoa butter and white chocolate in a bain marie.

   2. Heat gently until completely melted and smooth.

   3. Remove from heat.

   4. Add the food colouring to the melted mixture and blend until evenly combined.

   5. Carefully transfer the melted mixture to the spray gun. Ensure the gun is clean and free of any residue.

   Step complete