members recipes

Ingredients
For 2 serves
2 Yolks
50 g Sugar
50 g Marsala Wine
3 Peaches
2 tea spoon of corn flour
Sponge Cake
5 g of Alcool 95°
Brown Sugar

Method
Skin two peaches, cut them on little pieces and whisk with a mixer. Use the strainer to get peach juice and divide it on two parts (1/3 and 2/3)
On the little one, add alcool to obtain an alcoholic juice
Put the yolks and sugar on a bowl and whip up with electric whisk until something like a mousse
Pour the mousse on a pan with an high base, add marsala wine, the juice remained and, on a low heat, cook it until a thicken mousse (about 84°C) (stay to turn it with the whisk)
At this point, take off from fire, add sieved corn flour end mix with the whisk until it\'s cold
Put the sponge cake into serving bowl and wet it with alcoholic juice. Pour the cream and put into refrigerator for 2 hours. When you want serve it, cut the third peach on little slice, put over the cream and dredge with brown sugar, grilled on oven or flame it with a torch. Decore it with a mint leaf and serve immediatly.