Peach & Basil

Angelika Schwalber, Germany

Basil-Peach-Truffle

Peach-jelly

• 380 g pureé of peaches
• 150 g water
• 1 kernel of a peach ( freshly grated )
• 20 g pectin
• 50 g sugar mix pectin with sugar and add to the peach-pureé
• bring to a boil and sift
• 455 g sugar add and bring to boil of 104°C
• 10 g acid add liquid and fold in
• cast into a frame

Basil-Truffle

• 30 g pureé of basil
• 330 g cream
• 100 g butter bring to a boil
• 520 g couverture “white” add and whisk
• cast on the jelly

Praline made at the World Chocolate Masters 2005 Finals in France.