Hibiscus Poached Peaches with Almond Cream "Flower" Shortbread
A delicate floral assembly featuring hibiscus-stained peaches and velvety almond cream.
If you want to impress your guests with a dessert that looks like it came from a Parisian boutique, this Hibiscus Poached Peach Flower is for you. The subtle almond paste notes and the tartness of the hibiscus create a sophisticated flavor profile. For more artistic desserts, don't miss our Wild Berry Breton Shortbread or the classic Vanilla Millefeuille.
The Components
The Pastry & Cream:
- 1 Roll Shortbread Dough
- 30g Almond Paste
- 15cl Milk & 5cl Cream
- 1 Gelatin Sheet
The Poached Peaches:
- 3 Fresh Yellow or White Peaches
- 280g Sugar
- 1 Tbsp Dried Hibiscus Flowers
- Orange Sugar (for garnish)
Chef's Method
1. Bake the Petals: Roll out your shortbread dough and chill. Cut one center circle and five "teardrop" petals. Bake at 150°C for 15 minutes until pale gold. These delicate pieces form the "bloom" of our dessert.
2. Hibiscus Poaching: Simmer water, sugar, and hibiscus flowers. Peel and halve the peaches, then poach them in the syrup for 15 minutes. Start them in the cold syrup to ensure an even pink stain. Let them cool completely—they should remain slightly firm.
3. Almond Cream: Boil milk, sugar, and almond paste. Stir in hydrated gelatin and blend until smooth. Fold in whipped cream once cooled, then freeze in a shallow dish for 3 hours. For another cream-based delight, see our Caramel Cream Guide.
4. Assembly: Arrange your shortbread petals in a flower shape on the plate. Place a peach half in the center of each. Use a "boat" or calisson cutter to scoop out the frozen almond cream and place it where the peach pit used to be. Sprinkle with orange sugar and serve immediately.
Dessert Table Pairing:
- The Main: Mixed BBQ Skewers
- Side Salad: Seafood & Vegetable Salad
- Sweet Treat: Berry Breton Sablé