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Peaches' charlotte
savoy biscuit
peach bavaroise
light peach liqueur
peach jelly

Savoy biscuit
Beat

egg whites g 450
sugar g 500

add

egg yolks g 360

blend in

sieved flour g 500

Cook at 250°C for 4 minutes.

Peach bavaroise
Boil

peach juice g 500
powdered milk g 50
sugar g 200

beat

egg yolks g 180

Cook à la rose at 80°C, filter, cool and add

gelatin g 18
peach vodka g 75

blend in

whipped cream g 900
peach pulp g 100
green lemon rind n. 1/2

Light peach liqueur
Mix

peach juice g 250
peach vodka g 40
syrup 32°bé g 200

Prepare the rings with a border of Savoy biscuits; lightly soak and cover with bavaroise up to half way. Insert a Savoy biscuit ring on the bottom and complete the filling up to the rim using bavaroise cream.

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