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Chef André Chiang’s Peach, Grape and Coriander Parfait

After taking home the 2018 Diners Club® Lifetime Achievement Award at Asia’s 50 Best Restaurants, Chef André Chiang let us in on one of his specialties: a peach, grape and coriander parfait.

Give this intricate recipe a try!


Red Grape Carpaccio

2.2 lbs red seedless grapes

300 ml white peach juice

10 grams gold sheet gelatin, bloomed


Group the grapes into similar sizes and cut them into 1/16-inch slices. Lay an acetate guitar sheet on a non-stick baking mat. Arrange the sliced grapes on top, fitting the different sizes together so they are tightly packed with minimal spaces in between. Stir the bloomed gelatine into the peach juice, brush over the grape mosaic, then transfer to the freezer. Once frozen, use a cutter measuring 23/4-inches by 7 cm diameter to cut out 24 discs. Keep frozen until required.


Raspberry Parfait

250 grams raspberry purée

2 tsp lemon juice

10 grams gold sheet gelatine, bloomed

180 grams caster (superfine) sugar

50 ml water

65 grams egg yolks

150 ml cream, whipped to medium-stiff peaks


Mix the purée and lemon juice together, then stir in the gelatine. Combine the sugar and water in a pan and cook to 120º C/250º F. Meanwhile, whip the egg yolks in a stand mixer on medium speed. Once the syrup is at temperature, drizzle it onto the eggs, whipping continuously. Fold the raspberry purée into the egg mixture, then fold in the whipped cream. Pipe into 3 cm/11/4 inch silicon moulds and freeze until required.


Red Grape Sauce

4 kg white peach flesh

40 grams gold sheet gelatine, bloomed

500 ml red grape juice

90 grams caster (superfine) sugar

15 ml lemon juice

6 drops Sosa Bergamot Essence

1 tsp xanthan gum

Blend the peach flesh to a purée in a blender. Tip into a pan and warm slightly, then stir in the bloomed gelatine. Tip into a shallow tray and freeze. Once frozen solid, break into small chunks over a coffee filter to collect the clarified juice as it defrosts. Measure out 100 ml and reserve.

Pour the 100 ml clarified peach juice into a blender and add the grape juice, sugar, lemon juice and bergamot flavour. Blend together, then stir in the xanthan gum to thicken. De-gas in a vacuum chamber to remove all air bubbles. Vacuum pack into small amounts and use within a day for maximum flavour.


Raspberry-White Peach Espuma

70 grams raspberry purée

200 grams white peach purée

50 grams caster (superfine) sugar

2 tsp lemon juice

30 grams Sosa ProEspuma Cold


Combine all of the ingredients in a blender and blend to a smooth purée. Transfer to an espuma siphon and charge three times. Refrigerate until ready to use.


Lemon Bergamot Gel

200 ml lemon juice

100 ml water

100 grams caster (superfine) sugar

4 grams agar-agar

10 drops Sosa Bergamot Essence


Combine the lemon juice, water, sugar and agar-agar in a pan and bring to a boil. Remove from the heat and cool down until set. Transfer to a blender and mix until smooth. Add the bergamot flavouring, then transfer to a small piping bag.

To Serve:

Arrange a raspberry parfait on each plate. Dispense a small amount of espuma on top. Using the palm of one hand and the back of the other hand, warm the frozen grape carpaccio until soft enough to form a dome over the parfait. Squeeze the grape sauce over the carpaccio to glaze it, then top with small dots or lemon-bergamot gel. Garnish with coriander flowers.

Want to experience a dessert straight from André’s kitchen? Head to RAW in Taipei, Taiwan, and be sure to use your Diners Club® Airport Lounge Privileges  along the way.!Taiwan/Taipei