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.