Gaillard fishing

Préparation

• Lemon dacquoise Whisk the egg whites until stiff... then add the 75g sugar. At the same time, mix almond powder, flour and icing sugar, then fold in the egg whites... then the lemon. Spread out on a baking sheet (one centimetre thick) and bake for a quarter of an hour (180°).
• White chocolate/ Verbena cream: The day before, infuse verbena leaves in 250g of cream. Melt the white chocolate and 75g of cream in a bain-marie. Mix well and add the gelatine dissolved beforehand... Strain the infused cream then whip it (it's easier with a mixer). Then mix these two preparations together.
• Peach and raspberry marmalade: Caramelise the sugar in a pan. When it starts to boil, add the diced peaches, stir in the lemon juice and raspberry juice, then leave to stew for 1/4 hour and set aside to cool.
• Peach gel : Combine the juice and agar-agar, heat to a rapid boil, then remove from the heat and add the other ingredients.
• Peach and verbena syrup: In a saucepan, infuse the verbena leaves in the simmering mixture of ingredients. You can poach half of the peach balls and keep a portion of the raw peaches to combine flavours and textures.
• Assembly: Using a fairly thick cookie cutter (moustache-shaped is best, but if you only have unicorns that works too), cut out your shape and use the cutter as a mould to : - spread a layer of Peach-Raspberry Marmalade - Cover with a layer of white chocolate - verbena cream Set aside in the fridge to set...
• Finally, unmould your cake, garnish with peach gel, then arrange a mixture of raw peach balls poached in syrup. You can also garnish with verbena leaf tips, but this is for visual purposes only, not for eating.