For July, Chef Stefan Rose brings in summer with his Peach & Verbena Chiffon Cake. This elevated chiffon cake incorporates Peach confit, verbena cream, honey chiffon, lemon & peach crémeux into a delectable showstopper. Make sure to follow us at Candia Professional UK Instagram for more recipe inspiration.
Ingredients:
Method:
With a whisk attachment on the medium sized mixer, mix on low speed the oil, honey, colours, egg yolks and egg whites (1) together until combined. Sift the flour, cornstarch and baking powder then add into the mixture to combine briefly. Don’t over mix. Whisk the egg whites (2) with the sugar and medium in the mixer to medium glossy peaks. Incorporate into the first mixture. Weight 600g mixture per tray llevel out. Bake at 150° for 13 minutes. Remove from the oven, tap down on flat surface. Remove from the baking tray, invert onto flat tray lined with parchment, covering the bottom side (facing up) with a clean Silpat to cool. Cut into strips to line cake mould.
Ingredients:
Method:
Whisk the sugar and pectin together. Heat the puree & elderflower to 40C, whisk in the pectin. Bring to the boil and boil for 1 full minute. Add brunoised of peaches and gelatine solution. Mix well and leave for 2 mins to lightly cook peaches – (not necessary if the peach is ripe) Pass. Pipe into each mould individually and freeze.
Ingredients:
Method:
Heat cream to 85c. Add bruised verbena leaves, clingfilm and infuse. Set a timer for 8 minutes – 10 minutes. Strain through a fine sieve, push to extract as much flavour as possible. Reweigh cream to 800g, topping up with fresh cream if needed. Reheat to 65C-70C Max. Pour onto chocolate and gelatine in 2 additions. Mixing well each time. Finally, blend until smooth and pass through a fine sieve.
Ingredients:
Method:
Heat purees and bring to the boil, whisk together eggs, yolks and sugar and gradually temper on hot purees. Cook to 83C while whisking. Add gelatine solution. stir to mix, pass through a fine sieve. Blend in room temperature butter using a hand blender. Add mixed peel into moulds (around 10-12 pieces per mould) and sauce gun crémeux on top before freezing.
Ingredients:
Method:
Mix all ingredients together, bring to the boil and leave to cool in the fridge. Reheat before use at around 70C
Vanilla Sable with defrosted cake on top. Dip Peach Confit in vegetal glaze and add in the centre on top. Whip and pipe verbena whipped ganache around the cake. Add Peach Slices Nectarine Slices x 3, add Lemon Verbena Leaves x 3, add blue pressed flower.
*gelatine solution is created by hydrating 1g gelatine powder to 6g water. For example 20g gelatine powder hydrated with 120g water.
