Ingredients

Vanilla syrup

300g caster sugar

600g water

1 vanilla bean

Vanilla peaches

3 peaches

60 grs vanilla syrup

Vanilla nougat sheets

300g fondant

150g glucose

150g isomalt

1 vanilla bean

Raspberry shots

200g raspberry

70g 50% syrup

Hazelnut gianduja

120g hazelnut

10g vegetable oil

120g milk chocolate, melted

Peach stone

Hazelnut Gianduja

Peach stone molds

180g Micryo

20g milk chocolate

Vanilla ice cream

750g milk

100g cream

3 vanilla beans

100g caster sugar

30g milk powder

30g dextrose

4g ice cream stabilizer

To serve

Fresh raspberries

Lyo raspberries

Method

Vanilla syrup

Cut vanilla in half and remove seeds, add to sugar and water.Bring to a boil and cover.Infuse for 15 minutes then cool in the fridge.

Vanilla peaches

Cut peaches in half circles.Place vanilla syrup and peaches into a vacuum bag. Seal on highest setting. Rest and infuse for 4 hours.

Vanilla nougat sheets

Place fondant, glucose and isomalt into a medium saucepan. Heat to 160ºC.Remove seeds from vanilla bean and add to mixture Pour into a sheet tray. And cool.Preheat oven to 100C. Place mxture into a Thermomix. Blend until mixture is a fine powder. Then sprinkle onto a silpat mat.Place in the oven for two minutes or untill the caramel is melted. Cool down completely and break into big irregular pieces. Save in a dry container.

Raspberry shots

Mix the ingredients together and blend. Then pass through a fine sieve. With the help of a big syringe, make droplets of the raspberry mixture before dropping into liquid nitrogen to make the frozen shots. Keep in the freezer until needed.

Hazelnut gianduja

Toast hazelnuts in the oven until Golden Brown. Place hazelnuts and oil into a Thermomix. Puree mixture untill you have a praliné.Add the melted milk chocolate and pass through a fine sieve.

Peach stone

Fill peach stone molds with hazelnut gianduja. Place in freezer overnight to set.Melt micryo and milk chocolate to 45ºC. Remove peach stones from molds, and dip into the chocolate mix.Transfer to the freezer.

Vanilla ice cream

Remove seeds from vanilla beans. Place in a medium saucepan with milk and cream then bring to a boil. Cover and infuse for one hour.Pass mix through a fine sieve. Place in a medium sauce pan and add powder milk and dextrose and heat to 40ºC.Add caster sugar and ice cream stabilizer and heat to 85ºC.Let cool and store in the fridge overnight. Place in ice cream machine and churn until almost firm. Transfer to a suitable container and freeze.

To serve

Spread two spoons of raspberry shots in the center of a plate.Place a big vanilla ice cream quenelle over the raspberry shots.Place 3 peach stones, 3 fresh raspberries, 3 ice dryed raspberries and 3 pieces of vanilla peach arround the raspberru shots.Cover with a nougat sheet and serve.