Peach Rosé Dessert by Enrico Carloni

It was a pleasure for us to collaborate with Enrico Carloni, Head Pastry Chef with an accomplished background in some of Italy’s finest Michelin Star restaurants. Enrico was the star of Bake Off Season 5 and we were so happy to work with him in creating a mouthwatering dessert- the Rosé Peach, made with our rosé Pure and our Dry Rosé Gin.

Ingredients:

Peach and Rosé Sauce:

• 500g Yellow Ripe Peaches
• 200ml Mirabeau Pure Rosé

White Chocolate Mousse (Namelaka):

• 200ml Milk
• 3g Gelatine Leaf
• 300g White Chocolate
• 400g Cream (30% fat)

Peach Gelatine:

• 100g Yellow Peaches
• 95g Peach Puree
• 20g Caster Sugar

Peach and Gin Sorbet:

• 1kg Peach Puree
• 233g Water
• 108g Sugar
• 200ml Mirabeau Dry Rosé Gin

Tarragon Oil:

• 24g Tarragon Leaves
• 180ml Vegetable Oil

Decoration:

• 3-4 Yellow Peaches
• 200ml Mirabeau Pure Rosé
• 100ml Water
• Edible flowers

Method:

1. Start by preparing the White Chocolate Namenaka a few hours in advance. Begin by hydrating the gelatine in cold water. Meanwhile, bring the milk to a boil and add the white chocolate. Stir until melted and smooth, then add the hydrated gelatine. Whip the cream (30%) separately and blend it in with a hand blender. Pour the mixture into a round-shaped silicone mould and freeze.
2. For the peach gelatine, dice fresh peaches and boil peach puree. Add caster sugar and use a hand blender to smoothen the mixture. Stir in the diced peaches and pour the mixture on top of the frozen White Chocolate Namenaka in the mould. Freeze until set.
3. Then prepare the Peach and Rosé Sauce by cutting peaches and blending them until smooth. Add 200ml of Mirabeau rosé and strain the mixture to remove any bits. Keep the sauce in the fridge.
4. To make the Peach Sorbet, combine sugar, half of the peach puree, and water in a saucepan. Heat and stir until the sugar dissolves. Let the sugar syrup cool completely. Add the remaining peach puree and Mirabeau Dry Rosé Gin. Churn the mixture in an ice cream maker until softly set. Transfer to a freezer-proof container and freeze.
5. Make a tarragon oil by blanching tarragon leaves in hot water for 10 seconds and then placing them in an ice bath. Drain the leaves and blend them with vegetable oil using a hand blender. Store the tarragon oil in the fridge.
6. Prepare the dessert assembly by slicing 4 peaches and soaking them in a mixture of water and 200ml of rosé. Use a metal ring to shape the slices into a rose-like formation.
7. To assemble the dessert, remove the frozen White Chocolate Namenaka with peach gelatine from the mould and place it in a bowl. Arrange the peach rose on top. Pour the peach sauce around the dessert. Add a scoop of Peach Sorbet on top and drizzle a few drops of tarragon oil. Decorate with edible flowers.

Enjoy this exquisite palace-styledessert in your home!