Peach & Kombucha

Here is the plan: a dessert, fit for the lunchbox of kings and queens, easy to take to work with you, filled with deliciously flavourful peaches, chosen for their seasonality (in other seasons, different fruits could take their place without problem), demonstrating just enough gastronomic skill to taste exciting, while still being easily replicable. That, and a teeny tiny bit of decadence.

Envisioned as the perfect ending to any summery meal - even if that meal was eaten in your lunch break - we wanted to create something that could hold its own. Therefore, we chose flavours that could create a unique balance between more acidic and umami notes and sweet, fresh and floral accents, all without leaving you sleepy from too much sugar. Instead, our dessert should leave a refreshing and fruity aftertaste. To make the eating experience a bit more luxe, we decided to play with texture, alternating crispy crumbs and crunchy nuts with a layer of cream and a gel at the bottom of a mason jar that would guarantee the perfect bite with every spoonful while also being easily transportable.

If you decide to create this lavish dessert for your own lunch break, you will find a gel of ginger-honey kombucha, followed by a cream made of peach and greek yoghurt and sprinkles of our crispy snap, flavoured with pistachio miso. To top it all off, we used fresh diced peach, for who said that your lunch break had to be boring
You deserve the best!

Crumble
(makes 3 to 4 servings)
12g fine sugar
10g butter
12g almond
1g pistachio miso

Kombucha and Peach Gel
150 ml honey-ginger kombucha
100ml peach purée
5g gelatine powder

Mousse
250g Greek yoghurt
80g sugar
300g cream

Final Decoration
8 to 10 pieces salted pistachio
a diced peach
crumble or other crunchy biscuits

Crumble:

Preheat the oven to 150°C. Process almond into powder and mix with pistachio miso. Gently mix butter (room temperature) with the sugar until the sugar is fully dissolved. Mix the almond and miso mixture with the butter and sugar mixture. Spread the final mix on the tray evenly and then bake for 15 mins. Check the browning from time to time.

When the colour turns light brown, take it out for cooling. Let the snap become rigid and break it into a crumble once hard.

Kombucha and Peach Gel:

Pour the kombucha and peach puree into a saucepan. Add the gelatine powder and stir until dissolved. Bring the mixture to a boil and pour into glasses. Leave to cool and refrigerate.

Mousse:

Whip the cream with the sugar. Incorporate the Greek yoghurt by stirring gently. Pour the mixture over the kombucha and peach gel and place it in the fridge.

Final Decoration:

Roast the pistachios and chop them into small pieces. Dice your peach. Decorate the mousse with chopped pistachios, diced peaches and the crumble.