To go with Taste of Victory Cocktail
The ingredients list that I got from Yann as his first idea for the Taste of Victory cocktail immediately made me think the flavours would also work well together in a dessert.
The lightness and freshness of the bubbly champagne and white peaches made me think I will do a mousse cake, but I was hesitating between a peach base with a champagne insert or vice versa. Finally I chose to follow the cocktail proportions, making champagne mousse with a peach and laurel infused cream. The base is a simple genoise cake, light in texture and rather neutral in taste. I chose a wreath-shaped mold to associate the form to the victory laurel wreaths. For fear of texture being too bland I decided to add a layer of blanched sliced almonds to add the crunch. The final touch was a white mirror glaze, giving the cake an elegant finish.
Genoise (one cricle of 18cm diameter)
- 75g eggs
- 45g sugar
- 45g flour
- 250ml semi-sweet champagne or sparkling wine
- 8g gelatin
- 300g whipped cream, non sweetened
- 100g swiss meringue – (150g sugar, 60g water, 100g egg whites)
White Peach cream
- puree of 3 white peaches
- 1 dcl champagne or sparkling wine
- 4 bay leafs
- 40g egg yolks
- 50g sugar
- 23g cornstartch (or just flour)
- white peach aroma,to taste
- 30g sliced blanched almonds
- 100g sugar
- 100g glucose
- 45g water
- 7g gelatin
- 100g white chocolate
- 75g non-sweetened condensed milk
- white colouring
Preheat the oven to 180°C.
Whisk the eggs and sugar over a bain marie until the mixture foams nicely and becomes slightly thicker. Remove from heat and continue whisking until it cools down to room temperature. Add flour, mixing it in gently using a spatula. Bake it in a 18cm cake form, or pipe the spiral of the same size directly on parchment paper.
Whisk the cream, reserve.
Heat 1/2 of the champagne and add hydrated gelatin when it starts to boil. Mix in the rest of the champagne and let cool until it starts to thicken.
Make the Swiss meringue by boiling the sugar and the water to 118°C. When the syrup reaches about 110°C start beating the egg whites (you can add a pinch of salt or cream of tartar), until they form stiff peaks. When the syrup is at 118°C pour it over the whites, while still mixing.
Start by mixing a small part of the meringue into the champagne-gelatin mixture. Using a spatula, gently fold in the rest, then add the whipped cream
White Peach cream
Peel and dice the peaches. Heat them along with the champagne so they soften, then puree them. Add bay leaves and let the mixture boil gently for 5min. Meanwhile, mix the egg yolks with sugar and starch. Remove and discard the bay leaves, and pour some of the boiling liquid into the yolk mixture, while stirring constantly. Return the yolk mixture to the puree and cook until the cream thickens.
Boil sugar, glucose and water in a saucepan until it reaches 100°C. Mix in the white chocolate, condensed milk and the aroma. Add hydrated gelatin, white colouring and mix with a blender. Let cool to about 35°C.
Pipe the champagne mousse into the desired mold, leaving enough space for the peach cream and the genoise. Pipe a smaller circle of white peach cream, adjusting its quantity as desired. Sprinkle with sliced almonds and cover with the genoise. Place in the freezer for at least 4h. When frozen, demold and glaze. Let it defrost for about 2h in the fridge before serving.