Peach soup
1000 grams white peach
100 grams peach liqueur
Powdered sugar, to taste
Lemon juice, to taste

1. Mix the peach and the peach liqueur in the juicer then strain through the chinois.
2. Season this soup with the powdered sugar and the lemon juice.

Vervain Mint Sorbet
1000 grams water
12 grams vervain mint
450 grams granulated sugar

1. Boil the water and sugar, then add the vervain mint. Infuse for 30 minutes.
2. Strain through the chinois and freeze the sorbet in the ice cream maker.

Light cream
120 grams heavy cream 35%
2 grams essence of vanilla
230 grams Italian meringue:
100 grams egg white
30 grams granulated sugar
50 grams isomalt
50 grams sugar

1. Cook the isomalt and 50 grams of the granulated sugar with a little of the water at 120° C. Pour onto the prebeaten egg white and with 30 grams of granulated sugar to make Italian meringue.
3. Mix the Italian meringue and whipped heavy cream. Season with the essence of vanilla.

Orange Crisp
100 grams powdered sugar
32 grams cake flour
40 grams orange juice
40 grams butter
Chopped zest of 1 orange

1. Sift the powdered sugar and flour together and add on the orange juice and the butter.
2. Add the zest of orange and spread thinly on silpat.
3. Bake in oven.