Cinnamon-Infused Chocolate Ganache with pressed peaches and garden mint
Submitted by Andrea Griffith, Executive Chef, Pursell Farms, Sylacauga, Ala.
Ingredients
260 grams 64% chocolate (I prefer Valrhona), melted
600 grams heavy cream, steeped with three cinnamon sticks
90 grams farm-fresh honey
50 grams glucose syrup
2 grams salt
1.5 grams agar
6 grams gelatin, bloomed
Procedure:
• Combine heavy cream, honey and glucose.
• Combine salt and agar and add to cream.
• Warm cream and boil for one minute, stirring occasionally. The mixture should thicken slightly.
• Add gelatin, mix and strain over chocolate. Let the ganache sit for one minute and blend with immersion blender on low speed.
• Pour onto a lined sheet pan and chill for two hours uncovered. When the ganache has set, score into desired shapes and peel.
For the Peaches and Mint:
local peaches
2 tsp. fresh honey
1 sprig fresh mint
1 cardamom pod
Procedure:
• Wash your peaches well and split them in half.
• Place peaches in a vacuum bag with the honey, mint and cardamom pod.
• Vacuum-seal the bag and place in a water bath at 64º Celsius.
• Allow to cook until tender.
• Cool peaches and remove from the bag.
• Sear peaches in a little oil, flesh-side down, and return liquid to that pan.
• Flip peaches and baste in the juices until well-glazed.
• Reserve for plating.
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