Almond Pan de Gene:
Yield: one 600 x 400 gastro-tray tray at 800g. In an electric mixer, whisk the almonds, sugar and eggs together until ribbon stage. Add a bit of the whisked egg mix to the melted butter, combine together and fold it back into the remaining mixture. Using a whisk, gently fold through the already sieved flour and baking powder and finish folding with a spatula making sure all the sides and base of the bowl have been scraped well. Pour the mix onto a silicon-paper lined tray and cook in a convection oven with fan for 10 minutes at 170°. When the sponge is just firm to the touch it is cooked. Transfer the cooked sponge onto a wire rack, brush lightly with a 1:1 peach puree:stock syrup mixture and allow to cool.
Yield: 1x50x30cm gastro container at 1cm deep (800g per gastro). Trim a piece of almond pan de gene to 48x28cms to fit a gastro-tray. Place the honey, sugar and water into a saucepan. Cook the sugar and honey to 116*C, at this stage start to whip the egg whites. When the sugar is at 121*C, on a slow speed setting, pour the syrup onto the medium peaked egg whites. Once all the syrup has been added, whisk on a high speed until cool. Remove from machine, fold in the prepared fruits and nougatine, then the whipped cream. Pour into a gastro with soaked pan de gen at the bottom, cover with double plastic and freeze straight away.
Soften the gelatine in iced water. Chop up the puree and place in the thermo-mix. Make a syrup with the sugar and water and once boiled, add the gelatine and pour over the frozen puree and blend. Then add the lemon juice and pass through a chinois. Refrigerate for at least 6 hours and then transfer to paco-jet containers to freeze. Once frozen, churn the ice cream, allow to set-up and pipe using straight edged nozzle at 5mm. Freeze, and then portion to 12cm in length.
Using the thermo-mix, blend the defrosted purees together with the gellespe and transfer to bottles for service.
Almond Nougatine tuile:
In a large stainless steel pan bring the sugar and glucose to a light brown caramel (minimum 170*C), stirring regularly. When the mix has reached the right colour and temperature, add the slightly roasted flaked almonds and mix well. Pour the nougatine onto a silpat lined tray and allow to cool down completely. When cold, break down into pieces and vacuum pack. Reserve in a cool dry place for at least 12 hours before crushing down to powder (crushed too freshly cooked, will turn the nougatine into praline paste). In a large robot coup, crush until a fine powder. Sieve through a large grained sieve and store in vacuum bags. Reserve in a cool dry place. To cook: Sieve onto silpat and bake at 180C until golden brown , then portion using a knife to 12X3 cms. Store in a container with silica at the bottom to keep fresh.
Almond nougatine: (for inside the parfait):
Toast the almonds to achieve a golden colour. Cook the sugar to 165C then add the salt and the almonds. Mix well and transfer to a silpat to cool and “dry out” for 12 hours. Crush what you need for the parfait and keep the rest in vacuum bags.
: When cooking the sugar and glucose stir regularly with a spatula otherwise the sugar will tend to burn the sides of the pan.
Place a piece of the portioned parfait (12x3cms) in the middle of a plate topped with 2 pieces of peach sorbet leaving space in the middle for the plum dice. Top this with a nougatine crisp. Using a squeeze bottle form a large dot of sauce 3 cms from the corner of the parfait, place a teaspoon in the sauce and drag it horizontally to the opposite end of the plate. Arrange some plum brunoise towards the end of the sauce and serve.