Melba

Instructions

Lemon and raspberries biscuit
Heat oven to 465F-240°C (I used fan oven 425F-220°C).
In a medium saucepan heat egg whites with sugar until 115F-45°C, stirring constantly.
Pour the mixture in the bowl of a stand mixer and whisk until you get a smooth and glossy meringue.
Lightly whisk egg yolks with lemon zest
In a separate bowl, sift flour with corn starch.
In 2 batches, fold egg yolks in the meringue, mixing with a rubber spatula.
Gradually add flour to the mixture meringue/egg yolks and mix gently to combine.
Line a baking tray with baking paper.
Use an offset spatula and gently spread the batter evenly into the corners and along the edges.
Scatter with fresh raspberries and bake for 5/6 minutes or until golden.
Let cool and remove baking paper.
With a 7 inches-16 cm round pastry ring, cut a round disc.
Wrap in cling film and set aside (I froze the biscuit).
Vanilla curd
Wrap in cling film a 7 inches-16 cm round pastry ring and set aside.
Soak gelatin sheets in cold water.
In a small bowl, mix egg yolks with sugar and seeds of vanilla.
Bring to a boil, milk with cream and vanilla pod.
Remove the empty pod and pour the mixture milk/cream on the yolks, mix to combine.
On a low-medium heat, bring the mixture, stirring constantly, until temperature reaches 180F-82°C.
Add wringed gelatin sheets and stir to melt.
Let cool fast.
Pour the mixture into the prepared ring and refrigerate or freeze.
Raspberries jelly
Soak gelatin sheets in cold water.
Heat a part of raspberries puree in the microwave.
Wring gently gelatin sheets to remove excess water, then fold in soften gelatin, stir to combine.
Add sugar, dextrose and stir to combine.
Add the remaining cold puree to the mixture, stir to combine and pour over the vanilla curd.
Freeze.
Peaches mousse
Soak gelatin sheets in cold water.
With a hand blender, blend peaches puree with icing sugar and lemon juice.
Heat a part of peaches puree, add wringed gelatin sheets and stir to melt.
Add the remaining puree to the mixture, blend to combine.
Whip cream until soft peaks form and in batches, add the peaches mixture to whipped cream.
To assemble
Line with cling film a 7 inches-18 cm. pastry ring and use acetate strip inside.
Pour some peaches mousse inside the ring, freeze for 10 minutes to set.
Place the vanilla curd with apricot jelly inside the ring (jelly side down) and press a little.
Pour the remaining mousse, add the biscuit and freeze.
To serve
Remove the frozen dessert from the ring and invert on a rack.
(Remember to remove acetate strip).
Spray the cake with yellow cocoa butter.
Garnish with fresh peaches slices and raspberries.
Refrigerate for 12/16 hours before serving.
Enjoy.