Chef Olivier Rousselle’s Poached Saturn Peach with Moroccan Mint Tea GeléeAug.27.2014
As a culinary explorer, Chef Olivier Rousselle’s journeys span across Europe (France & UK), South Africa and ultimately, the United States. While in London, he withstood the pressures of cooking for the Royal Family, including Prince Charles and The Queen Mother. Now, balancing a fresh California approach with classic French technique, Chef Olivier prepares dishes for the ‘royalty’ of Beverly Hills at The Luxe Hotel in Los Angeles.
Harkening from the Gascony region of France, known for the ‘douceur de vivre’ or the ‘sweetness of life’, it should be no surprise that Chef Olivier chose to share with us this deliciously sweet, summer temptation made of peaches & dreams.
Embody the spirit of d’Artagnan (Alexandre Dumas’ character in The Three Musketeers, inspired by Gascony) while you drizzle the syrup off of your sword’s tip onto the succulent peaches below. Bon appétit, mes amis!
“All for one and one for all.”
Alexandre Dumas, The Three Musketeers
· ingredients for Syrup ·
Ras al Hanout spices
· ingredients for Moroccan Mint Tea Gelée ·
· steps ·
Make a syrup with red wine, sugar, black peppercorns, spices and steep the Health and Well-Being Green teabags in mixture.
Let the peaches poach in this liquid for 15 minutes. Allow peaches to cool down in liquid. When cold, peel the skin of the peaches and remove the stones.
Boil water with sugar and Agar agar.
Steep Peppermint teabags in this hot water mix.
Allow to cool to a Gelée.
Serve the peach with a little syrup. Add a dollop of the mint tea gelée. Top off with a fresh mint leaf.