How to make the best summer dessert?
The chef of the essential Provençal address, the Bec du Paradou, Edouard Beaufils gives us a brilliant summer recipe, fresh and tasty.
Peach / verbena / meringue.
For 10 people:
Preparation time: 45 mins
Cooking time: 2 hours
Standing time: 1 hour (during cooking)
Diplomat Cream
500g of milk.
75g of sugar.
90gr of egg yolk.
40gr of cream or flan powder (or 20g flour + 20g cornflour).
2 vanilla pods.
1 sheet of gelatin.
160gr of whole liquid fresh cream.
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 béchamel-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.
Peach marmalade
350gr of peach.
10g of lemon.
50g of sugar.
5g of pectin.
1 g of agar-agar.
15gr of verbena.
Mix the 350 grams of peaches without necessarily peeling them. Add the lemon.
In a container put the sugar, pectin, agar-agar.
Heat the peach purée in a saucepan.
Gradually add the powders while stirring.
Once brought to a boil, refrigerate without a lid.
Verbena peach gel - to be prepared 1 hour before serving
400gr of peach puree.
40g of sugar.
30gr of verbena.
5g of agar-agar.
Add the purée, the sugar and the agar-agar to a saucepan, heat until boiling while stirring. Remove and refrigerate for an hour or until firm.
Mix everything, set aside in a piping bag to decorate afterwards.
Meringue
70 grams of egg white.
70g of sugar.
70g of icing sugar.
Put the whites and the sugar in a mixing bowl.
Heat the egg whites with the sugar in a bain-marie to 60°C.
Beat the egg whites until they are cold.
Sift the icing sugar and incorporate it into the egg whites with a spatula.
Spread the mixture on a sheet of baking paper very thinly.
Bake at 70°C for 2 hours.
For training.
1 peach.
Verbena powder.
Place a cylinder of diplomate cream on a plate.
Cut thin slices of peaches to arrange them on top.
With the marmalade and the gel make dots of different sizes all around the cylinder.
Break small pieces of meringue and arrange them according to your inspiration on the points of marmalade and jelly.
Sprinkle with dried verbena.
Serve.
BEC RESTAURANT
55 avenue de la Vallée des Baux 13520 Paradou
04 86 63 57 52 - bec-restaurant.com
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Open Friday to Tuesday, for lunch and dinner, and Wednesday for dinner
4-course Bec menu: €60 per person
6-course Grand Bec menu: €85 per person
