Servings:
4
Prep time:
30
Cooking time:
5
INGREDIENTS
- - 2 white peaches
- - 100 g of blueberries
- - 1 lemon
- - 50 g white chocolate
- - 2 tablespoons of sugar
- - 1 teaspoon of agar agar
- - ½ vanilla bean
- - 500 ml of apple juice
INSTRUCTIONS
- Grate half a teaspoon of lemon zest and squeeze out the juice. Mix zest and juice with sugar.
- Peel the peaches and cut them into cubes, then bring them together in a bowl with sugar, lemon, cover and leave to marinate for about twenty minutes.
- Pour into a saucepan with the apple juice, vanilla divided into two pieces and bring to a boil; reduce the heat and stirring with a whisk, add the agar agar and continue for 2-3 minutes. Remove from the heat and let cool.
- Drain carefully the diced peach and stir them into the syrup, take out the vanilia first. Spread the mixture into 4 cups of clear glass and let them consolidate in the refrigerator for 2 hours.
- Whisk, a few minutes before serving, blueberries along with the marinade peaches until getting a creamy sauce.
- Then reduce white chocolate into thin chips and store in the freezer for 10 minutes.
- Spread a layer of cranberry sauce on aspic, complete with chocolate flakes and serve.
