For the sorbet base syrup: * 4 1/2 cups plus 2 teaspoons water 25 3/4 ounces granulated sugar 1/3 ounce sorbet stabilizer 7 ounces glucose powder For the white peach sorbet. 4 pounds plus 6 1/2 ounces white peach puree Wk 26 1/2 ounces base syrup, from above For the white peach marmalade: 5 white peaches, Granulated sugar, peeled, pitted, coarsely chopped Gronulated sugor, 25% weight of prepared peaches For the buttermilk panna cotta: 11 ounces granulated sugar 14 ounces Greek-style yogurt 11 1/2sheets gelatin, bloomed in water, excess squeezed out 3 1/3 cups buttermilk, cold 2 1/4 cups creme fraiche, whipped to firm peaks For the chamomile gelee: 1 quart water 3/4 ounce dried chamomile blossoms 6 1/4 ounces granulated sugar 13 sheets gelatin, bloomed in water, excess squeezed out For the macerated white peaches: 4 white peaches, peeled, halved, pitted 1 1/4 cups Moscato For the Sicilian pistachios: 8 3/4 ounces granulated sugar 5 1/2 tablespoons water 1 1/3 ounces Trimoline[R] 24 ounces Sicilian pistachios 1/4 teaspoon salt For the garnish: Fresh chamomile buds and blossoms yields more rtn required for recipe
For the sorbet base syrup: In medium saucepan, bring all ingredients to boil, stirring constantly. Cook to 30Q Brix, using refractometer to measure. Strain through fine-mesh sieve. Let cool. Store in refrigerator.
For the white peach sorbet: In food processor, blend peach puree and syrup. Refrigerate 24 hours. Pour into ice cream machine and freeze according to manufacturer's directions. Set aside in freezer.
For the white peach marmalade: In heavy-bottomed pot combine peaches and sugar. Cook over low heat stirring occasionally to keep sugar from burning. Peaches will release juice. Continue to stir to dissolve sugar and cook until marmalade reaches desired consisgtency. Remove from heat and let cool completely. Spread thin layer of marmalade on bottom of serving dishes. Store in refrigerator.
For the buttermilk panna cotta: In small saucepan, heat sugar and yogurt and stir to dissolve sugar. Add gelatin and stir to combine. Strain mixture through fine-mesh sieve into bowl. Stir in buttermilk. Slowly fold buttermilk mixture into whipped creme fraiche until there are no lumps. Pour into serving dishes over marmalade; panna cotta should completely cover marmalade. Refrigerate overnight to set.
For the chamomile gel6e: in small saucepan, bring wafer to boil. Add chamomile and sugar, remove from heat and steep six minutes. Add gelatin and stir to combine. Strain through fine-mesh sieve into bowl sei In ice bath. Cool to 90 degrees, then pour thin layer on lop of panna cotto in serving dishes. Set aside in refrigerator
For the macerated white peaches: In plastic bag, place peaches and Moscato and seal al highest setting in commercial vacuum sealing machine. Set aside in refrigerator.
For the Sicilian pistachios: In small heavy-bottomed pot combine sugar and wafer and bring to boil. Remove from heat and add pistachios. Stir vigorously until the sugar begins to crystallize around pistachios. Spread on silicone mat on sheet tray to cool. Store in airtight container.
For service: Remove peaches from vacuum bag and slice into desired shape. Plate as shown. Garnish wifh chamomile.
Veneto, Italy 2009