Ingredients for the peaches

  • 200g sugar
  • 350ml white wine
  • 1 vanilla pod
  • ½ cinnamon stick
  • 1 star anise
  • 4 vineyard peaches

Preparation the peaches

Caramelise the sugar and stir in white wine. Add spices and allow to cool slightly. Place peaches in vacuum bag and pour in caramelwine stock. Seal vacuum bag and cook in oven on Steam 85 °C for about 30 minutes. Leave to cool. Skin peaches, halve and remove stone. Pass the stock through a sieve.

Ingredients for the lychee foam

  • 440ml lychee juice
  • 40ml grapefruit juice
  • 8ml rose syrup
  • 10ml lemon juice
  • 7g gelatine

Preparation the lychee foam

Soak gelatine in water. Warm other ingredients slightly and stir in gelatine. Cool until the mixture congeals. Pour into a Kisag whippedcream charger and charge with 2 capsules.

Cooking level for the peaches

With Preheat
30 minutes | Steam setting at 85 °C