PEACH PURÉE
1kg peach
100g fructose
150g Champagne
Lime, to taste

TURRÓN GANACHE
250g almond milk
250g cream
50g cornflour
200g turrón paste
2 leaves gelatine
750g white couverture
5 egg yolks

PEACH SORBET
1.5kg peach purée
520g sorbet syrup
2 limes

PEACH RAGOUT
1kg peaches
150g peach purée
100g Champagne
1 lime

TARTLET
Brick dough
Strudel dough
Butter, as needed

VERJUS PEARLS
150g verjus
20g sugar
30g Champagne
2g agar

GARNISH
Turrón cube
Tagetes flowers
Candied olives
Salt
Olive oil
Peach schnapps

1. PEACH SAUCE
Boil the peaches with a little water for 20 mins on a low heat until soft. Purée and strain. Heat some of the peach purée with the fructose and then mix with the rest. Mix. Leave to cool and then add the lime and Champagne to taste.

2. TURRÓN GANACHE
Whisk the egg yolks with the cornflour and a little almond milk until smooth. Heat the remaining almond milk and cream. Melt the white couverture. Add the egg yolk mixture to the warmed liquids and pull off. Pour over the couverture, add the gelatine and stir until smooth. Finally, mix in the Turrón paste until a homogeneous ganache is formed.

3. PEACH SORBET
Bring everything together to 20°C and mix well. Measure with a refractometer whether the ice cream has 26 Brix. If this is the case, freeze the ice cream in the ice cream maker.

4. PEACH RAGOUT
Cut 1kg of peaches into small brunoise. Season the peach purée with Champagne and lime and then mix with the finely chopped peach brunoise.

5. TARTLET
Spread a thin sheet of strudel dough with softened butter, then place a layer of brick dough on top and smooth it out. Cut out with a suitable cutter. Place the cut-out pastry over the moulds and bake at 155°C for 15-20 mins.

6. VERJUS PEARLS
Heat the verjus with the sugar and agar until the agar binds. Then, stir in the Champagne and leave to cool slightly. Fill into a spherical form with a squeeze bottle and chill until the mixture is firm.

FINISHING & SERVING INSTRUCTIONS
Fill the tartlet halfway with Turrón ganache, then press 6 Turrón cubes into the ganache. Pour the flavoured peach ragout into the tartlet. Brush the cut peaches with olive oil and sprinkle with a little Maldon salt and place on top of the ragout, placing 4 pieces of the sliced candied olives in the centre. Spread a small dot of Turrón ganache on the plate to hold the tartlet in place. Flavour the peach sauce with peach schnapps and olive oil to taste and pour 2 spoonfuls onto the plate. Place the peach sorbet in the centre of the tartlet. Add the Verjus pearls on top of the tartlet and decorate with marigold flowers. Place the finished tartlet on top of the drizzled Turrón ganache and press down lightly.