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Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 110C.
  • For the Charcoal Meringue, place egg whites in the bowl of an electric stand mixer fitted with the whisk attachment. Add a pinch of salt and whisk to soft peaks. Gradually add the sugars and whisk until thick and glossy and sugar has dissolved. Once egg whites are glossy, whisk in 1 teaspoon of the charcoal powder.
  • Spread the meringue thinly onto a large flat baking tray lined with baking paper. Sprinkle the meringue with the remaining teaspoon of charcoal powder to give an ashy effect.
  • Bake the meringue in the pre-heated oven until dry and crisp, about 1 hour. Turn off oven and allow to cool in oven with door partially open, until needed.
  • For the Goat’s Cheese Mousse, place the goat’s cheese, cream cheese and lemon juice in the bowl of an electric mixer fitted with a whisk attachment and whisk until smooth.
  • Add cream and icing sugar and whisk until light and creamy, about 2 minutes. Transfer to a piping bag and set aside in fridge until ready to serve.
  • For the Peach and Raspberry Syrup, place all ingredients, except for the extra chopped thyme leaves, into a medium saucepan over a low heat and simmer gently until peaches and raspberries have broken down and mixture has become syrupy, about 30 minutes. Remove mixture from heat and set aside.
  • Strain the syrup though a fine sieve into a medium bowl. Add the extra chopped thyme leaves and stir to combine. Transfer the syrup to a serving jug and set aside, keeping warm, until ready to serve.
  • For the Peach Jam, place all ingredients, along with 2 tablespoons of water, in a small saucepan over low heat until peaches have broken down and mixture becomes thick and jammy, about 15 minutes. Remove from heat and aside to cool until ready to serve.
  • For the Grilled Peaches, heat a griddle pan over medium high heat. Add peach wedges and cook until char lines appear and peaches are just starting to soften, about 5 minutes. Add sauterne to the pan to deglaze, remove pan from heat and allow peaches to cool until ready to serve.
  • For the Salted Almond Praline, toast almonds in a small frypan over medium heat. Remove almonds from the pan and set aside to cool until needed.
  • Make a dry caramel by placing caster sugar and into a heavy based frypan and melt over low heat until dark and golden, brushing down the sides of the pan with a pastry brush dipped in water occasionally to stop sugar from burning.
  • Once sugar has caramelised, stir in the toasted almonds and pour the mixture onto a flat baking tray lined with baking paper. Set the tray aside and allow praline to set completely.
  • Once praline is hard, break into shards and place into a food processor. Blitz on high speed to form a rough crumb. Season with black sea salt and set aside in a bowl until ready to serve.
  • For the Burnt Peach Butter, place peach slices in a large frypan over a high heat until blackened and charred on both sides. Remove from pan and roughly chop. Place peaches into a small saucepan along with the verjuice, sugar and 50ml of water, and cook over a medium heat until the liquid has evaporated. Remove from heat and blitz the peaches with a stick blender. Add the cubes of butter, one at a time, blitzing well after each addition, until a thick butter is achieved. Pass the mixture through a fine sieve and set aside in a small bowl until ready to serve.
  • To make Freeze Dried Raspberries, place raspberries into a liquid nitrogen safe double walled bowl. Wearing safety gloves, decant a small amount of liquid nitrogen from the canister and pour over the raspberries. Using a stainless steel slotted spoon, carefully transfer frozen raspberries into a clean tea towel. Wrap up and use the back of a spoon to break up the raspberries. Place the raspberry crumbs into a metal bowl and set aside in the freezer until ready to serve. Alternatively, purchase whole freeze dried raspberries and break up in a tea towel and set aside as per the instructions above.
  • For the Peach Ash Stock, place the reserved peach skins in a small frypan over high heat and cook until charred, blackened and dried out, about 8-10 minutes. Remove from heat, transfer to a tray and allow to cool. Once cold, place the skins in the bowl of a mortar and pestle and grind to a fine powder.
  • Dice the peach flesh to a fine dice and place in a small saucepan. Add the peach ash powder along with 2 cups of water. Place the saucepan over a medium – high heat and bring to the boil. Once boiling, remove the saucepan from the heat and set aside to infuse for 20 minutes. Once infused, strain through a fine sieve and transfer the stock to a serving jug, keeping hot, until ready to serve.
  • To serve, spread a little of the Burnt Peach Butter over the base of each serving bowl. Sprinkle a few mounds of Salted Almond Praline on to the butter and spoon some Peach Jam on and around the praline. Divide the Grilled Peaches amongst the 4 serving plates, placed on top of the praline. Pipe several mounds of Goat’s Cheese Mousse around each plate and sprinkle a little black sea salt over the mousse. Scatter Frozen Raspberry crumbs around the Grilled Peaches and the mousse. Sprinkle a few fresh thyme leaves over the top of each dish.
  • Top each dish with broken pieces of charcoal meringue, crush a little of the meringue into a powder and sprinkle around the edges. Finish with a few more fresh thyme leaves.
  • Place several pellets of dry ice into 4 larger shallow bowls, just big enough for the serving bowls to sit in. When ready to serve, pour the hot Ash Peach Stock over the dry ice to create a smoky effect. Place the plated serving bowl on top of the dry ice bowl immediately and serve. Serve with Peach and Raspberry Syrup in a jug on the side.

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