Peach

Mix the cold water and the gelatine powder together in order to make the gelatine mass.

Microwave until melted and transparent.

Store in portions.

Scale and melt to use in a specific recipe.

Heat the milk and the vanilla and pour onto the white chocolate with 100 g of the gelatine mass to make the vanilla cream. 

Add this composition to the custard cream.

Add the whipped GOLD CUP® CHANTY DECO.

For the coating: melt the white chocolate with the cocoa butter.

Divide the mixture into 2 portions, and add the red colouring to one portion.

Fill ¾ of the silicone mould with the vanilla cream.

Add the peach filling* and a disc of almond sponge.

Fill the mould with the vanilla cream.

Put the mould in the freezer.

When frozen, dip the pastry in the white coating.

Spray some red coating onto the pastry with an airbrush.

Decorate the peach shape with a chocolate stem.