Stone fruit is here to shine in this delicate dessert from Julie Le Clerc. Use your favourite variety of Ines Rosales tortas as the base, then top with Valrhona Ivoire crémeux and maple roasted peaches for a very pleasing after-dinner treat.
Serves 4
Ivoire Chocolate Crémeux:
100ml cream
100ml milk
1 tsp Heilala pure vanilla paste
3 egg yolks
1 Tbsp caster sugar
120g Valrhona Ivoire chocolate fèves
Maple Roasted Fruit:
4 peaches, nectarines, apricots or plums
2-3 Tbsp Escuminac dark maple syrup
Juice of ½ lemon
To serve:
4 Ines Rosales tortas, either orange, cinnamon or original, as preferred
Fresh As freeze-dried raspberries, to decorate
Prepare the crémeux the day before serving. First make a custard: in a small saucepan, bring cream, milk and vanilla just to the boil then remove from the heat. In a bowl, whisk egg yolks with the sugar. Pour ¼ of the hot cream/milk onto the yolk mixture while whisking continuously and then slowly pour on the remaining cream/milk. Pour everything back into the clean saucepan. Cook over low heat while stirring continuously until the mixture thickens to coat the back of a spoon.
Put the Ivoire fèves in a medium-sized bowl, pour the hot custard onto the chocolate, stirring until the chocolate is melted and the mixture is fully combined and smooth. Cover with cling film placed directly onto the surface so that a skin doesn’t form. Chill overnight, to set.
Preheat the oven to 200°C. Halve the fruit and remove the stones. Place fruit halves, cut-side up, in an oven pan lined with baking paper. Drizzle fruit with maple syrup and squeeze over the lemon juice. Roast for 15-20 minutes or until tender and golden brown. Remove to cool.
To serve, spoon a mound of Ivoire crémeux onto each torta, top with stone fruit and scatter with freeze-dried raspberries.
Recipe from Julie Le Clerc
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