Gratinated Vineyard Peach with Pistachios and Wal …

60 min., for the ambitious For the ice cream:

Bring milk and cream with 40 g sugar to a boil. Mix in the nougat. Whip yolks until thick and use to draw off milk “to the rose”. Caramelize 80 g sugar. Add walnuts and cool on a baking tray, chop finely. Melt the chocolate over steam. Put the nougat mixture into an ice cream maker and pour in the cooled chocolate. Add the brittle just before the end. Freeze the mixture in the ice cream maker.

For the buns:

Sift confectioners’ sugar and flour into a wide bowl, beat in melted butter and beaten egg until smooth and creamy. Cover with plastic wrap and refrigerate for 30 minutes. On a silicone mat, using a stencil with a palette, brush 9 cm round and 3 mm thick discs. Bake them in the oven at 160 °C until they have a nice golden color. Remove from the silicone mat while still hot and score to the center with a knife. Turn into a small funnel and cool.

For the vanilla brioche:

Stir egg through with cream. Slit the vanilla bean lengthwise with a small knife and scrape out the pulp, add to the cream form. Mix in sugar, cinnamon and coriander as well. Cut out brioche with a 10 cm ring and form into the cream. Aspirate a little. Heat the clarified butter in a Teflon pan and bake the brioche slices in it until golden.

For the sabayon:

In a snow kettle, whisk the egg yolks with the sugar until creamy. Add the wine

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