Peach Paper Tacos

Portions: 4

Peach and mint paper, tropical fruits in sous vide with rosemary and mascarpone and guava mousse.

Ingredients:
For the paper:
1 1/2 peach
30 grs sugar
2 stalks mint
1 teaspoon lemon juice
1 whole lemon zest
3 grs Gelan Gum (optional)

For the filling:
50 grs pineapple
50 grs carambola
15 grs rosemary
70 grs sugar.

For the mousse:
3⁄4 cup heavy whipping cream
1 tablespoon granulated sugar
114 grs mascarpone cheese
57 grs cream cheese
1⁄8 teaspoon pure vanilla extract
3 tablespoons powdered sugar
50 grs guava purée

Procedure:
1. Preheat the oven at 60 degrees
2. Cook the peach in boiling water for 15 minutes or until smooth. Blend afterwards with the sugar, the mint and the lemon juice. Add the zest.
3. Place the purée in a trail and expand until forming a thin layer (5 mm thick aprox). Place in the oven and let it dehydrate for 3 hours or until set.
4. Cut the fruits in brunoise and cook in a pan with water, sugar and rosemary. Place in a vacuum bag the content and seal it for an hour.
5. In a metal bowl whisk heavy cream until soft peaks are forming, then add the granulated sugar gradually.
6. Combine room temperature mascarpone, cream cheese and guava purée with a rubber scraper. Add vanilla and powdered sugar.
7. Once the paper dehydration is ready, cut into shapes and serve with the rest of the ingredients.