Recipe by Johan Heibert
Peach Melba with almond, raspberry and roasted grit glass

Peach
Peaches 3 units
Vanilla bean 1 unit
syrup 50g
Thick vanilla sauce
Make a thick vanilla sauce, fill a squeeze bottle and cool down. Slice the peaches very thin. Bring the syrup and the vanilla to a boil. Allow it to cool. Vacuum the peach slices with the vanilla syrup and let it rest for 1-2 hours. Put a click of vanilla sauce in the middle of a slice of peach and fold in three sides towards the middle.

raspberry Meringue
Raspberry purée 80g
Egg white powder 8g
sugar 80g
Icing Sugar 80g
Mix sugar, icing sugar and egg white powder. Beat together with the purée to a meringue. Pipe the meringue on to a silicone mat. Dry at 60 °C in a dehydrator.

Roasted oat ice cream
Mixed oat 50g
Cold water 300g
Cardamom 5g
Honey 50-75g
Pinch of salt
Roast the oat in an oven at 160 °C until nice color. Pour it into a bowl, add cardamom and let it cool down. Pour on the cold water and honey. Wrap it in plastic and keep it in the fridge for 4 hours. Mix all in a blender and pour it into a saucepan. Bring it to a boil with stirring. When it cools, the consistence should be creamy. Fill a cup and freezer and mix it up with a PacoJet or put it in a classic ice cream machine straight from fridge. This ice cream is solely made for this dish. To make it more interesting add browned butter or some nice oil to the mixture to make it fattier.

Plating
Add a scoop of ice cream in a bowl or plate top with meringues, peach bundle, roasted almond, granola, raspberry sauce, raspberry and honey cress