ROCKING HORSE PEACH
FOR THE BISCUIT BLENDED WITH AMARETTO
Beat the butter with the sugar, salt and vanilla, then slowly add the eggs alternating them with the dried fruit flour. Sift the flour with the baking powder twice and add to the mixture. Lay out the mixture into the Gourmand Small Ring GG001 moulds and cook in the oven at 160°C for 30-40 minutes. Let it cool and remove from the mould.
FOR THE CHOCOLATE SPONGE CAKE
Sift the flour with the baking powder, beat the butter with the sugar, salt and vanilla, then slowly add the eggs and, finally, the melted chocolate. Beat the egg whites with the sugar and add to the mixture alternating with the flour. Put it into the Gourmand Small Ring GG001 moulds and cook in the oven at 200°C for 8-10 min. Leave to cool, then blast chill and remove from the moulds.
FOR THE PEACH YOGURT MOUSSE
Heat the peach pulp and dissolve the rehydrated gelatine and the sugar. Combine the various compounds and spread in the Gourmand Ring Small GG001 molds. Allow to cool, chill and unmold. Cut in half.
FOR THE MASCARPONE MOUSSE
Make a patè à bombe and, before it has cooled completely, add the melted rehydrated gelatin. Mix the mascarpone with the vanilla pod, then add the patè à bombe and, finally, add the semi-whipped cream. Lay it out into Gourmand Small Ring GG001 moulds. Leave to cool, blast chill and remove from the mould. Cut in half.
FOR THE NECTARINE AND VERBENA SORBET
Blend all the ingredients together, put into pacojet glasses and freeze. Prepare a sorbet before serving.
COMPOSITION OF THE DISH
Lay out the half rings in this order: amaretto biscuit, yoghurt mousse, chocolate sponge cake, mascarpone mousse, amaretto biscuit. Stabilise in the refrigerator. Lay the biscuit as is on the dish, making sure to remove a small piece of the biscuit so that it stands up. Make a quenelle of ice cream and decorate it with peach flowers.