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Rugby balls nectarine peach


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


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 compote

Preparation steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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