500g white peaches

10g almond milk

100g peach puree

65g almond powder

75g sugar

10g potato starch

50g whole egg

20g egg yolk

65g cream 40%

METHOD. Place the white peaches together with the almond milk and peach puree into a plastic bag and cook sous-vide. Mix the almond powder with the sugar, potato starch, eggs, and cream. Store overnight in the fridge. Pipe the almond mixture into a cooking pot and carefully place the sous-vide peaches in the mixture before baking at 280°C for 25 min.