White peaches are in season at the moment and I wanted to incorporate them into a refreshing Christmas dessert. This is kept simple with just white peach gelato, fresh white peach, a wattleseed crumb, made a bit more Christmassy with the addition of red currants.
Difficulty: Medium
Time: 1.5 hours
Serves: 12
Ingredients
White Peach Gelato
- 185g water
- 600g white peaches
- 170g caster sugar
- 40g dextrose
- 5g carob powder
Fresh White Peach
- 2 white peaches
- juice from 1/2 lemon
Wattleseed Crumb
- 1/4 cup unsalted butter room temperature
- 1/2 cup plain flour
- 20g icing sugar
- 4 tbsp custard powder
- 1 tsp wattleseed
Garnish
- fresh red currants
Method
1. Mix the caster sugar, dextrose and carob powder in a mixing bowl. Peel and roughly dice the white peaches, place it in a blender with water and the sugar mixture and blend until smooth and well mixed. As white peaches oxidise very quickly, work as quickly as you can and it might be best to add the white peaches directly into the water as you dice it to minimise it's exposure to air.
2. Add the mixture to an ice cream machine and churn until it's ready. Place it in a container and keep it in the freezer till it's ready. Take it out of the freezer at least an hour prior and leave it in the fridge to soften so it's easier to serve later.
3. Preheat the oven to 160 degrees.
4. In a large mixing bowl, beat butter with an electric mixer for 1 minute until creamy. Add flour, sugar, wattleseed and custard powder and beat until a soft cookie dough forms.
5. Shape them into 5 cm cookies and place it on a tray lined with baking paper and bake for 12 minutes. Let it cool down and break it into crumb.
6. Place the lemon juice in a bowl, peel and finely dice the white peaches and place it in the bowl, mix it well with the lemon juice as you go to prevent the peach from oxidising and drain out excess lemon juice once it's fully coated. Place it in an airtight container and keep it in the fridge till when it's ready to serve.
7. To assemble, place a tablespoon of crumb in the middle of your chosen plate or bowl, followed by a 1/3 tablespoon of fresh white peaches, a quenelle of the white peach ice cream and garnish with red currant.
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