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
Process:
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
Process:
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
Process:
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
Process:
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.
https://www.dinersclub.com/clubmembers/airport-lounges#!Taiwan/Taipei