Peach Sunrise

Oatmeal Crust

1. Powder graham crackers, and mix with cinnamon, orange zest, and oatmeal.
2. Add the honey and melted butter to the graham mixture. Mix very well.
3. Line a sheet pan with parchment paper, place a metal ring (26cmD).
4. Cover the bottom of the metal ring with the crust, making sure to press very well.
5. Bake at 175°C for about 10 minutes or until golden brown.
6. Let it cool down.

Yogurt Mousse

1. Warm up 100 gram of the heavy cream and sugar. Remove from the heat and add the bloomed gelatin. Mix very well to incorporate and add to the yogurt.
2. Whip the rest of the heavy cream and add to the yogurt mixture folding by hand.
3. Portion over the baked crust. Spread the mousse making sure is even.
4. Refrigerate until set.

Poached Peaches

1. Cut peaches in half and remove the pit.
2. Slice lemon and orange and put in a pot with the water, tequila, triple sec, honey and chili.
3. Cook on a medium heat for about 10 minutes. Make sure peaches don’t get to soft.
4. Remove peaches from the liquid. Cool down.
5. Cut each half in 4 parts and start putting them on top of the yogurt mousse.

Peach Gelée

1. Strain the liquid used to poach the peaches and reserve 500 gram.
2. Warm up, remove from the heat and add the bloomed gelatin.
3. Cool down and when completely cold pour over the yogurt mousse garnished with the peaches.
4. Refrigerate until set.