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.