Peach, Almond and Shiso Dessert

For the California almond sorbet

1. Whisk the almond milk, sugar, ground almonds and stabilizer together in a pan over medium heat until the sugar dissolves.

   Warm the mixture just enough to dissolve the sugar and activate the stabilizer; do not boil.

2. Pour into a Pacojet beaker and freeze solid until rock-hard.

   Then 720 min of waiting

3. Process the frozen block in the Pacojet machine to create a smooth sorbet.

   If using an ice cream maker, chill the base thoroughly before churning according to the manufacturer's instructions.

For the red shiso and sake poaching liquid

4. Combine the water, sugar, sake, red shiso leaves and yuzu juice in a large stockpot over high heat.

5. Bring the liquid to a boil, then reduce the heat to maintain a gentle simmer.

For the poached peaches

6. Score a small "X" on the bottom of each peach using a sharp razor blade.

7. Lower the peaches into a pot of boiling water for 10–15 seconds to loosen the skins.

8. Transfer the peaches immediately into an ice bath to shock them and stop the cooking.

9. Peel the skins off the peaches using your fingers.

10. Place the peeled peaches into the gently simmering red shiso and sake poaching liquid.

11. Cut a circle of parchment paper with a small hole in the center to make a cartouche, and lay it directly over the liquid in the pot.

    The cartouche keeps the peaches submerged so they cook evenly and do not brown or oxidize on top.

12. Move the pot to a low-heat zone on the stovetop and gently poach the peaches for 30 minutes.

    Then 30 min of waiting

13. Remove the pot from the heat and allow the peaches to cool to room temperature in their liquid.

For the assembly

14. Halve the poached peaches and remove the pits carefully.

15. Strain some of the poaching liquid through a fine-mesh sieve and reduce it over medium heat until it forms a light syrup, then transfer it to a squeeze bottle.

16. Place one poached peach half cut-side up in the center of a chilled dessert bowl.

17. Arrange fresh white alyssum flowers around the top surface of the peach half.

18. Spoon a mound of chopped toasted almonds into the center cavity of the peach.

19. Top the almonds with a quenelle of the California almond sorbet.

20. Pour the warm poaching syrup tableside over the sorbet and peach just before serving.