Earlier this month, one-Michelin-starred Aster in San Francisco's lively Mission District debuted a new seven-course tasting menu. Chef Brett Cooper and team are best known for working closely with farmers in the Bay Area to source vibrant produce to be featured in Aster's dishes, and this newly expanded menu allows them to showcase even more.
The team has a frozen peach dessert with coconut and flaxseed crisp currently as the final course on the restaurant's tasting menu. Not able to make it to Aster? Now you can make this recipe at home.
Frozen Peach Dessert with Pickled Peaches and Flaxseed CrispCourtesy of Brett Cooper, Aster, San Francisco, CA
For the Frozen Peach Base:
700 grams peach purée
10 grams gelatin, bloomed
700 grams cream
530 grams sugar, divided
8 grams salt
450 grams egg yolks
For the Pickled Peaches:
200 grams rice vinegar
100 grams sugar
75 grams water
25 grams sliced ginger
5 grams salt
4 peaches, cut as desired
For the Peach Sauce:
300 grams roasted peach purée
200 grams plum syrup (or simple syrup)
15 grams apple cider vinegar
3 grams salt
5 grams agar agar
For the Flaxseed Crisp:
160 grams granulated sugar
150 grams butter
55 grams whole milk
50 grams glucose
1 gram salt
200 grams flaxseeds
Assorted microgreens, optional
1. Make the Frozen Peach Base: In a small pot, gently warm the peach purée, just enough to dissolve the bloomed gelatin. Pour the mixture into a large stainless steel bowl. Set aside and keep at room temperature.
2. Whip the cream, salt and 230 grams sugar until soft peaks are formed. Set aside and keep cold.
3. Place the remaining 300 grams sugar into a small sauce pot along with enough water to moisten the sugar. Place over medium heat and cook until the sugar reaches 245°F. While the sugar cooks, whip the egg yolks in a standing mixer with a whip attachment. Once the sugar reaches the desired temperature, stream it into the whipping egg yolks and continue to whip the yolks until they are very pale and completely cool.
4. Fold the whipped egg yolks into the peach purée; then fold in the whipped cream. Spread the mixture onto two half-sheet pans lined with parchment paper. Freeze overnight. Cut as desired and serve frozen.
5. Make the Pickled Peaches: Combine rice vinegar, sugar, water, ginger and salt in a small pot and bring to the boil. Let cool completely. Place the cut peaches into a cryovac bag (1 peach per bag) in an even layer. Add a quarter of the pickling liquid to each bag and compress. Allow the peaches to sit in the bags for 30 minutes.
6. Make the Peach Sauce: Place the peach purée, syrup, apple cider vinegar and salt in a small pot. Gently warm the mixture to dissolve the salt and marry the flavors. Taste and adjust seasoning. Mix in the agar agar and bring the mixture to the boil; remove from heat. Place the mixture in the refrigerator until set. Once cool, blend the mixture until completely smooth. Store in the refrigerator.
7. Make the Flaxseed Crips: Combine the sugar, butter, milk, glucose and salt in a small pot and bring to a rapid boil for 2 minutes. Remove from heat and stir in the flaxseeds. Spread the mixture onto baking sheet lined with silicone mats and bake at 325°F until the crisp is set and light brown in color, 12 to 15 minutes. When ready to serve, crack into pieces for garnishing.
8. To Serve: In the center of a bowl, place some of the frozen beach base. Scatter some pieces of pickled peach on top, place a few pieces of flaxseed crisps around the dessert, and garnish with some microgreens, if using.
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