THE FUTURE OF FOOD Molecular Gastronomy for the Masses

Red Peach Segments Soaked in Almond Essence and White Flower Soup

Andoni Luis Aduritz. Mugaritz, Rentera.

Preparation

For the soup: Heat the water, the vanilla and the crushed pepper. Bring to the boil, remove and add 8 fresh pennyroyal mint leaves and leave to infuse for 15 mins. After 15 minutes take out the mint leaves and leave covered to cool. When it is at 40C add the sugar and the pectin and return it to the flame until it reaches 70 C. Remove, add the remaining mint leaves, the white wine and the peach pure, add to iced water to cool and cover so that it starts to set. Always keep covered and very cold.

For the soaked peaches: Pour the water, sugar, bitter almond essence and vitamin C or ascorbic acid into the Gastrovac. Mix well until smooth.

Using the tip of a knife, make an incision down to the stone from the peach's stalk, turning the fruit until it has been cut through all round. In this way with a slight twist of the two parts the peach can be divided into two halves. Remove the stone from the middle. Carefully peel the peaches (as there is a good variety of this family of fruits you could use "clingstone" peaches, nectarines or something similar). Cut the halves into twos or threes depending on the pieces. Put the slices into the water, sugar and bitter almond essence mix. Without heat turn the pot on and apply the maximum vacuum. Soak for as long as it takes the peach to go translucent. The soaking is carried out, opening and closing the air valve every 4-5 minutes during the soaking time. These impulses make the peach expel a bit of its juice to be mixed with that of its surroundings, in this case, the bitter almond syrup.

For the fresh almond: Carefully shell the almonds using a nutcracker. Remove the fine skin covering the nut and keep it between two pieces of damp paper or cloth.

To serve

Cut the 6 pennyroyal mint leaves that have not yet been used in the infusion into a julienne, and add them to the infusion.

Strain the juice from the peaches into a soup dish, serve 2 peach slices, or whatever fruit was used, and 4 fresh almonds. To complete the dish pour a large amount of the mint, peach, sweet muscat, pepper and vanilla infusion on top with the mint julienne. Best served cold.

Ingredients

For the soup

400ml of spring water

100g red peach pulp pure

1 vanilla pod

6 black peppercorns

12 leaves of pennyroyal mint

50g sugar

3g pectin

90 ml muscat wine

6 more leaves of pennyroyal mint for serving

For the soaked peaches

2 well-ripened but firm peaches

450ml of water

2 drops of natural bitter almond essence

50g sugar

0.25g vitamin C or ascorbic acid

For the fresh almond

16 fresh almonds in their shells

Optional

Acacia flowers, elderflowers, or any flowers with a not-too-harsh, fresh smell