Iced yoghurt (not unlike a nougat) with mead-baked peach

Iced yoghurt (not unlike a nougat) with mead-baked peach

By
From
Paris Pastry Club
Serves
6
Photographer
Helen Cathcart

Some things will never – ever – be different. And really, I wouldn’t want it any other way.

This dessert is exactly that. A childhood memory of picking peaches in an orchard, more eating than picking to be completely honest.

But when we got home, with a car-trunkful of fruits, the dessert we had for lunch would always be some kind of yoghurt, with honeycomb and juicy peaches.

Perhaps, that’s why I like to serve it in a help-yourself-and-get-messy kind of way.

For the iced yoghurt

Ingredients

Quantity Ingredient
60g caster sugar
30g water
1 egg white
125g thick yoghurt
125g whipping cream, whipped to soft peaks

For the mead-baked peaches

Quantity Ingredient
6 ripe yellow peaches, halved and stoned
60g caster sugar
2 tablespoons honey
250g mead

For the honeycomb

Quantity Ingredient
150g caster sugar
60g glucose syrup
30g honey
30g water
1 teaspoon bicarbonate of soda

To serve

Quantity Ingredient
Pistachio nougat, optional

Method

  1. To make the iced yoghurt, first place 6 x 6 cm metal rings on a baking tray lined with baking parchment. Line each ring with a strip of rhodoid or baking parchment.
  2. Heat the sugar and water in a small pan set over medium heat to 118°C. As the syrup reaches the correct temperature, start whisking the egg whites until soft peaks form. When the syrup is ready, slowly pour it into the side of the bowl, to avoid splatters. Keep on whisking on a high speed until firm and glossy and the bowl feels warm-ish to the touch
  3. Whisk the yoghurt in a large bowl to loosen it, then gently fold in the Italian meringue until almost fully incorporated. Add the cream and fold in until combined.
  4. Pour the yoghurt mousse into a piping bag, cut the tip off and pipe the mousse into the prepared rings so that each is around 3 cm deep. Freeze for at least 5 hours or overnight.
  5. In the meantime, make the honeycomb. Have a baking tray lined with baking paper ready. Place the sugar, glucose syrup, honey and water into a large pan, and cook over low heat until it turns into a light caramel. Off the heat, add the bicarbonate of soda, mixing well using a wooden spoon. Immediately scrape onto the prepared baking tray and allow to cool completely. Then break the slab into pieces and store into an airtight container until needed.
  6. Preheat the oven to 160°C. Arrange the peaches cut-side up on a baking tray. Sprinkle with the sugar and honey, and drizzle with the mead. Bake for 20 minutes, spooning the juices over the fruits every 4 minutes or so. Transfer the fruits to a plate and keep at room temperature to cool down slightly.
  7. Bring the juices to the boil in a small saucepan over a high heat. Simmer for 6–8 minutes, or until syrupy. Spoon the syrup over the peaches to coat them slightly.
  8. When you are ready to serve, unmould the frozen yoghurts onto a large serving plate. Add the roasted peaches and drizzle some more syrup on the plate. Break the honeycomb into small pieces and scatter over. Add chopped up nougat, if using.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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