Culinary Workshop - Culinary Art - Aug. 2016
Ingredients
| 【Peach Compote】 | |
| Peaches | 2 pieces ... Wash carefully. Cut vertically, twist to halve, and remove the pit with a spoon. |
| Water | 400ml |
| Granulated Sugar | 80g |
| Ginjo Sake | 50ml |
| Lemon Juice | 15ml |
| 【Ginjo Sake Gelato】 | |
| Ginjo Sake | 100ml (50ml + 50ml) |
| Water | 150ml |
| Granulated Sugar | 30g |
| Lemon Zest | From 1/4 of a lemon |
| Gelatin Powder | 5g ... Soak in 1 tbsp of water. |
| 【Garnish】 | |
| Lemon Zest | To taste ... Julienned. |
| Lemon Balm | To taste |
Instructions
【Peach Compote】
- Place peaches, water, granulated sugar, ginjo sake, and lemon juice in a heavy pot and simmer on low heat. After boiling, cook for 6 minutes, turning once midway.
- Leave in the pot until cooled to room temperature. Transfer the peaches and strained syrup to a container and refrigerate.
- Slice the peaches and thicken the syrup by heating in a small pot with water-dissolved kudzu starch (not listed). Let cool.
【Ginjo Sake Gelato】
- In a pot, combine 50ml of ginjo sake, water, granulated sugar, and lemon zest. Heat until it comes to a boil, then remove the zest.
- Add the soaked gelatin and stir until dissolved. Mix in the remaining 50ml of ginjo sake, pour into a container, and allow to cool. Freeze until firm.
- Use a fork to crush into a granita-like texture.
- Serve the ginjo sake gelato with peach compote in a dish. Pour the thickened peach syrup over the top and garnish with julienned lemon zest and lemon balm.