White peach verrine

Mix the sugar and pectin together.
Heat the puree.
Gradually sprinkle in the sugar and pectin mix while stirring.
Bring to a boil, then blend.
Set aside for assembly.

Cut the white peaches into brunoise.
Add a splash of lime juice and lime zest.
Add the white peach confit and mix.
Set aside for assembly.

Heat the water and glucose.
At 25°C, add the sugar, Super Neutrose and dextrose.
Pasteurize at 83–85°C for 2 minutes.
Cool the mix as quickly as possible.
Once cooled, add the white peach purée.
Leave to mature in the fridge for 4 to 24 hours.
Strain through a fine sieve.
Add the fresh tarragon.
Blend, then churn in an ice cream machine.

Cook the tapioca in boiling water.
Rinse and cool quickly.
Once cooled, add the white peach purée.
Set aside for assembly.