Wild fishing

Prep time

• Lemon dacquoise Set the egg whites to stiff peaks... during this step add the 75g of sugar. At the same time, mix almond powder, flour and icing sugar then incorporate the egg whites... then the lemon. Spread on a baking sheet (one centimeter thick) then bake for a quarter of an hour (180°)
• White Chocolate/Verbena Cream: The day before, infuse verbena leaves in 250g of cream. Melt the white chocolate and 75g of cream in a bain-marie. Then, make this mixture homogeneous, add the gelatin dissolved beforehand... Strain the infused cream then whip it (using a mixer is easier) Then mix these two preparations.
• Peach-raspberry marmalade: Put the sugar to caramelize in a pan. At the first boil, immerse the diced peach… stir and incorporate lemon juice and raspberry juice then leave to stew for 1/4 hour, then set aside in the cold…
• Peach gel: Mix the juice and the agar-agar, bring the temperature to a rapid boil, then remove from the heat and add the other ingredients.
• Peach/verbena syrup: In a saucepan, infuse the verbena leaves in the simmering mixture of ingredients. You can poach half of the peach balls and keep a portion raw to mix flavors and textures.
• Assembly: With a fairly thick cookie cutter (mustache shaped is better, but if you only have unicorns it works too), cut out your shape and use the cookie cutter as a mold to: – distribute a layer of Peach-raspberry marmalade – cover with a layer of white chocolate cream – verbena Reserve in a cool place so that everything sets…
• Finally, unmold your cake, sprinkle with dabs of peach gel, then place a mixture of raw and syrup-poached peach balls. You can also have tips of verbena leaves, but this is only visual, not to eat.