Rugby balls nectarine peach
Ingredients
6 balls
Sweet pastry
150 g Butter
90 g Icing sugar
40 g Almond powder
50 g Egg
2 g Salt
250 g Flour
Nectarine insert
150 g Nectarine compote
2 g Gelatin
4 sprig of thyme
Mousse pêche blanche
300 g White peach puree
60 g Sugar
300 g Liquid cream 35 % fat
4 gelatine sheets
Decoration
Pink and white coating
White nectarine high fruit compote
Andros Chef nectarine high fruit compote is a Zephyr variety from Spain. Our nectarines are harvest at full ripe when juicy flesh is obtain, and transformed in our plant in Spain. A lightly sweetened compote to release the freshness of the nectarine which perfectly pairs to desserts and dishes.
Discover our products range High fruit compotePreparation steps
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Sweet pastry
Cream the butter with icing sugar using the paddle attachment. Add almond powder, salt and egg. Add the flour. Knead the dough, wrap in a cling film and refrigerate. Roll out the dough, prick and cut out little discs. Place on a silicone mat and refrigerate. Bake for 15 min at 170°C.
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Nectarine insert
Soak the gelatine. Heat the compote with the thyme leaves. Once it begins to boil, remove from heat and add the previously squeezed gelatin while continuously stirring. Pour into half-sphere molds. Allow to set in the freezer.
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White peach mousse
Hydrate the gelatin. Heat 1/3 of the peach puree with the sugar. Add the previously squeezed gelatin, mix well. Whip the cream until it reaches a foamy texture. Gradually incorporate the peach puree into the gelatin, and then add the rest of the cold peach puree. Pipe into greased dome-shaped molds, add a nectarine insert into each one, and allow to set in the freezer.
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Assembly
Take 2 halves of the balls, gently heat the surface on a hot plate, and assemble them. Coat the balls and place them onto the sweet pastry bases.
