The chef of the essential Provençal address, the Bec du Paradou, Edouard Beaufils gives us a brilliant summer recipe, fresh and tasty. &nbsp;

Peach / verbena / meringue.
For 10 people:
Preparation time: 45 mins &nbsp;
Cooking time: 2 hours &nbsp;
Standing time: 1 hour (during cooking) &nbsp;
&nbsp; Diplomat Cream
500g of milk.
75g of sugar.
90gr of egg yolk.
40gr of cream or flan powder (or 20g flour + 20g cornflour).
2 <a href="https://www.lofficielibiza.com/fashion/the-softest-trend-alert-vanilla-girl-inspiration-is-everywhere" target="_blank" rel="noopener">vanilla</a> pods.
1 sheet of gelatin.
160gr of whole liquid fresh cream.
&nbsp; Whip the cream until you get whipped cream. To book.
Boil the milk.
In a mixing bowl, blanch the yolks with the sugar and cream powder.
Pour a third of the milk into the mixing bowl, mix then transfer to the saucepan.
Cook the cream until it has a thick b&eacute;chamel-like consistency.
Remove to a mixing bowl, add butter and gelatin.
Once the mixture is cold, add the whipped cream.
Put in a pastry bag, and lay 10cm cylinders on a plate covered with parchment paper. Place in the freezer.
&nbsp; Peach marmalade
350gr of <a href="https://www.lofficielibiza.com/beauty/15-the-most-beautiful-summer-manicure-ideas" target="_blank" rel="noopener">peach</a>.
10g of lemon.
50g of sugar.
5g of pectin.
1 g of agar-agar.
15gr of verbena.
&nbsp; Mix the 350 grams of peaches without necessarily peeling them. Add the lemon. &nbsp;
In a container put the sugar, pectin, agar-agar. &nbsp;
Heat the peach pur&eacute;e in a saucepan. &nbsp;
Gradually add the powders while stirring. &nbsp;
Once brought to a boil, refrigerate without a lid. &nbsp;
Verbena peach gel - to be prepared 1 hour before serving &nbsp;
400gr of peach puree.
40g of sugar.
30gr of verbena.
5g of agar-agar.
&nbsp; Add the pur&eacute;e, the sugar and the agar-agar to a saucepan, heat until boiling while stirring. Remove and refrigerate for an hour or until firm. &nbsp;
Mix everything, set aside in a piping bag to decorate afterwards. &nbsp;
&nbsp; Meringue
70 grams of egg white.
70g of sugar.
70g of icing sugar.
&nbsp; Put the whites and the sugar in a mixing bowl. &nbsp;
Heat the egg whites with the sugar in a bain-marie to 60&deg;C. &nbsp;
Beat the egg whites until they are cold. &nbsp;
Sift the icing sugar and incorporate it into the egg whites with a spatula. &nbsp;
Spread the mixture on a sheet of baking paper very thinly. &nbsp;
Bake at 70&deg;C for 2 hours. &nbsp;
For training.
1 peach.
Verbena powder.
Place a cylinder of diplomate cream on a plate. &nbsp;
Cut thin slices of peaches to arrange them on top. &nbsp;
With the marmalade and the gel make dots of different sizes all around the cylinder. &nbsp;
Break small pieces of meringue and arrange them according to your inspiration on the points of marmalade and jelly. &nbsp;
Sprinkle with dried verbena. &nbsp;
Serve. &nbsp;
&nbsp; BEC RESTAURANT
55 avenue de la Vall&eacute;e des Baux 13520 Paradou
04 86 63 57 52 - <a href="https://www.bec-restaurant.com/" target="_blank" rel="noopener">bec-restaurant.com</a>
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Open Friday to Tuesday, for lunch and dinner, and Wednesday for dinner
4-course Bec menu: &euro;60 per person
6-course Grand Bec menu: &euro;85 per person

How to make the best summer dessert?

How to make the best summer dessert?

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