Boil the liquids and add the solids, mix and pour them into a mold. Keep in the fridge and cut into portions.
Heat the honey, add the gelatin sheet (previously dissolved in water). Spread on a plate and put in the cold (solidify).
Heat the peach puree and mix with the icing sugar, isomalt and glucose. Spread and dry.
Pasteurize the milk and cream at 85ºC. Add the peach puree, powdered milk, dextrose and sugar. Let it cool and put in the fridge. If we do not have a refrigerator, crush or beat all the ingredients and place in a container suitable for freezing. Freeze for 3 hours, beating every 20 minutes to prevent it from freezing, by hand, with a blender or with a food processor.
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Place the peach crisp in the center of the plate. Around put small pieces of cheesecake cut into squares and the honey jelly also cut alternately. On top of the crisp, place the ice cream quenelle and decorate with mint or mint leaves.
Source: PDO Peach from Calanda
Photo: PDO Peach from Calanda
Ingredients
Directions
Boil the liquids and add the solids, mix and pour them into a mold. Keep in the fridge and cut into portions.
Heat the honey, add the gelatin sheet (previously dissolved in water). Spread on a plate and put in the cold (solidify).
Heat the peach puree and mix with the icing sugar, isomalt and glucose. Spread and dry.
Pasteurize the milk and cream at 85ºC. Add the peach puree, powdered milk, dextrose and sugar. Let it cool and put in the fridge. If we do not have a refrigerator, crush or beat all the ingredients and place in a container suitable for freezing. Freeze for 3 hours, beating every 20 minutes to prevent it from freezing, by hand, with a blender or with a food processor.
.
Place the peach crisp in the center of the plate. Around put small pieces of cheesecake cut into squares and the honey jelly also cut alternately. On top of the crisp, place the ice cream quenelle and decorate with mint or mint leaves.
