- 250 ml water
- 25 g caster sugar (75 g required in total for the recipe)
- 3 sprigs verbena
- 3 sheets gelatin
- 1 lemon (2 lemons required in total for the recipe)
- 6 large yellow peaches
- 50 g caster sugar
- juice 1 lemon
Pour 250 ml water and 25 g of caster sugar (75 g required in total for the recipe) into a saucepan and bring to a boil. Remove the pan from the heat, add 3 sprigs of verbena and leave to infuse for 10 minutes.
Soak 3 sheets of gelatin in a small bowl of water.
When the verbena is infused, add the juice of 1 lemon (2 lemons required in total for the recipe). Stir and filter through a conical strainer. Drain the gelatin between your fingers and dilute it in the verbena infusion. Take the leaves from 1 sprig of the infused verbena, chop them up and add them.
Pour the mixture into a large bowl. Store in a cold place for at least 2 hours.
Peel 6 large yellow peaches, cut them in half and remove the stone. Then cut each one into six wedges. Set twelve of these aside on a plate in a cold place.
Blend the others with 50 g of caster sugar and the juice of 1 lemon. If the purée is too thick, thin with a little water. Keep cold until serving.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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