Peach-shaped dessert with peach marmalade insert and peach-verbena ganache montee

Blanch the peaches in boiling water about 20 seconds, transfer to ice water, then slip the skins off with the tip of a paring knife.

Reserve some peach for the ganache. Blend the rest with about a teaspoon of lemon juice with an immersion blender; keep some peach cubed for the insert.

Pass the peach puree and add lime juice. Heat, add sugar and pectin, bring to a boil and cook two minutes.

At room temperature, once setting, add the cubed peaches and the optional creme de peche de vigne.

Fill half-sphere silicone molds and freeze completely; seal two halves together into one-ounce inserts and return to the freezer.

Heat half the heavy cream with roughly chopped lemon verbena, bring to a boil, cover and infuse about 20 minutes.

Pass the infused cream over the white chocolate, squeezing the verbena to extract as much flavor as possible.

Blend in the softened gelatin, then the remaining peach puree, the chilled remaining cream and the creme de peche de vigne. Chill overnight.

Whip the chilled, firm ganache. Fill the peach molds halfway, push in an insert gently, fill to the top leaving no gaps, and freeze until completely hard.

Unmold and mark the peach's crease with a gentle cut of a paring knife, then smooth it out.

Coat with a one-to-one mix of white chocolate and cocoa butter for a crunchy protective shell, then spray with red cocoa butter coating for a velvet effect.