During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.
As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.
Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.
Peach Melba Sweet Shots
The highly attractive Fairmont Sonoma Mission Inn & Spa should be very familiar to anyone who has ventured out into California Wine Country in search of a luxury grape-fuelled getaway. Sticking true to the reputable Fairmont brand, the property is a well-placed, well-appointed home away from home for those who want to stay just outside of Sonoma, or are travelling in-between Santa Rosa and Napa.
Since Cali Wine Country is one of the most famous regions in the country for drinkers and diners, you better believe the spread of luxury properties have their fair share of great eats. Fairmont is no exception, especially when it comes to dessert, so here’s their recipe for quick and easy Peach Melba Sweet Shots. The recipe makes 12.
Raspberry Red Currant Gelee Ingredients
- 50g sugar
- 10g pectin
- 125g raspberry puree
- 125g red currant puree
Vanilla Diplomat Cream Ingredients
- 100g milk
- 2 egg yolks
- 75g sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 75g whipping cream
Peach Compote Ingredients
- 1 fresh ripe peaches
- 50g sugar
- 8g pectin
- 250g fresh peach puree
- Sweetened whipped cream and fresh raspberries for garnish
Raspberry Red Currant Gelee Method
- Have at the ready twelve 85g-141g shot or small clear glasses
- Combine the sugar and pectin and whisk to evenly disperse the pectin.
- Combine the sugar-pectin mix, raspberry, and red currant purees in a small sauce pot.
- Over medium heat, bring the mixture to boil for 30 seconds while whisking constantly.
- Immediately pour evenly between the 12 shot glasses.
- Refrigerate the glasses for at least 15 minutes.
Vanilla Diplomat Cream Method
- To make a pastry cream, combine the milk, yolks, sugar, cornstarch and vanilla extract.
- Whisk mixture until smooth.
- Place in a small sauce pot, whisking constantly on medium heat, bring to a boil for 30 seconds and until it thickens.
- Remove from heat and whisk in butter.
- Pour into a small bowl, place in an ice bath and stir with a rubber spatula until completely cool.
- Whip the whipping cream to medium peak and fold into the cooled pastry cream.
- With the use of a piping bag, fill and distribute evenly between the 12 shot glasses.
- Refrigerate the glasses for at least 15 minutes.
Peach Compote Method
- Remove the skin, pit and 1/2 dice the 2 fresh ripe peaches. Reserve.
- Combine the sugar and pectin and whisk the evenly disperse the pectin.
- Combine the sugar-pectin mix and peach puree in a small sauce pot.
- Over medium heat, bring the mixture to a boil for 30 seconds while whisking constantly.
- Add the diced peaches and simmer for 3 minutes.
- Pour into a small bowl, place in an ice bath and stir with a rubber spatula until completely cool.
- Spoon the peach compote evenly between the 12 shot glasses.
- Refrigerate the glasses for at least 15 minutes.
- Garnish the Peach Melba Sweet Shots with a dollop of fresh sweetened whipped cream and a fresh raspberry.
