Caramelized peaches with new cheese and yagel
Cut the peach into slices, flambulate and caramelize with brandy, sugar, and butter. Evaporate the peach juice with ginger and mint to the consistency of the sauce, at the end tighten with butter. Sort the moss, marinate in the sauce, then dry at 70C. Season the peaches and cheese with sauce, sprinkle with nuts, and garnish with microgreens. For cold flavoring, add pine essential oil to the bottom of the plate to emit the smell of the forest, a little hot water, put a sphere with dessert, cover the edges with yagel, add nitrogen.