Poached and Chargrilled Peaches Black Pepper Sponge and Earl Grey Foam

2 Peaches
1 Flat ‘Doughnut’ Peach
100g Stock Syrup
10g Earl Grey Tea
500g Light Stock Syrup
4g Agar Agar
200ml Milk
8g Lecithin
10g Earl Grey Tea
200g Butter
200g Sugar
4 Eggs
200g Self Rising Flour
Cracked Black Pepper.
The Peaches
Cut the peaches into quarters and place into a vac pac pouch along with the 100ml stock syrup,  seal and place in the water bath for 15-20 minutes at 80c
Cut the Flat peaches in half and char grill
The Dressings
Whisk the milk along with the Lecithin and Earl Grey tea to create a foam
Heat the 500ml stock syrup with the Earl Grey Tea and whisk the Agar Agar until dissolved.
Remove mixture from the heat and leave to chill. Blend the chilled mixture to create a gel.
Making the sponge
Cream the butter, sugar and Black pepper until light, Beat in the eggs one at a time.
Fold in the self rasing flour and place into a baking tin.
Bake at 180 degrees for about 20-25 mins.
Finishing
Arrange the poached and chargrilled peaches into a shallow bowl, along with chunks of black pepper sponge.
Finish with the stock syrup gel and Earl Grey foam. Garnish with edible flowers