Poached peach with Wigmore cheesecake and lavender ice cream

Gavin Edney

Gavin Edney

21st July 2017

Poached peach with Wigmore cheesecake and lavender ice cream

This is my recipe for poached peach wit h Wigmore cheesecake and lavender ice cream from the menu at André Garrett at Cliveden which holds three Rosettes in the AA Restaurant Guide 2017.

Ingredients

  • 4 x peach, ripe
  • 1ltr of water
  • 300g sugar
  • 2 x lavender sticks
  • Crumble:
  • 100g butter
  • 100g demerara sugar
  • 100g flour
  • 30g ginger grated
  • 20g of crystallised ginger
  • 1 tsp candied lavender buds
  • Cheesecake:
  • 6 x eggs
  • 220g caster sugar
  • 375g cream cheese
  • 375g Wigmore cheese (no rind)
  • 2.5 gelatine leaves
  • 450g whipped whipping cream
  • Candied lavender tips to garnish the peach
  • Lavender ice cream:
  • 1050ml full fat milk
  • 300ml double cream
  • 200g caster sugar
  • 200g free range egg yolks
  • 6 x sprigs of lavender

Method

Firstly, stone the fruit with an apple corer. Make a stock syrup with the sugar, lavender and water.
Poach the peaches gently until the peach just starts to give, then cool in the liquor.
Take 200ml of the liquor and reduce to a syrup to glaze the peach with before you serve.
To make the cheesecake, cream the sugar and the cheeses together then beat in the eggs one at a time. Once all incorporated pour into a greased tray and cook for 15 minutes at 120°C. Once set chill to just below room temp.
Once cool put cheesecake into a bowl, soak the gelatine and dissolve in 50ml of the cream. Whisk the gelatine into the cheesecake base and fold in the whipped cream. Fully chill.
To make the ice cream, bring the milk, cream and lavender to the boil and infuse for 30 minutes.
Pass off the liquid and discard the lavender and re boil, whisk the egg yolk and sugar then pour over the eggs. Return to the pan and cook to 82°C. Pass and chill.
Set into the paco container and blitz just before service.
To make the biscuit, crumb the flour butter and sugar together, add the ginger and bake at 180°C, once golden cool the biscuit and crush. Mix with the lavender buds and crystallised ginger.
To finish the dish, peel the peach and pipe the cheese cake into the centre, glaze with the syrup. Spoon the crumb into the bowl and top with the peach. Put a candied lavender tip in the top of the peach to resemble the stalk. Quenelle the ice cream next to the peach, top with fresh lavender buds.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you