Cut the peaches and brown them on the plancha with a little butter.
Create whipped cream using the cream and sugar then put it in the fridge.
In a bowl, whisk the eggs with the apple juice. Pour in the sugar and whisk vigorously until foamy.
Continue whipping the sabayon in a bain-marie until the mixture triples in volume.
Take off the heat, whisk again and again.
Leave to cool and gently incorporate the whipped cream.
Combine the raspberries with the peaches on the griddle and flambé everything with rum.
Quickly add the salted butter caramel on top and stir.
Arrange the red berry coulis then the fruit, and cover with the sabayon.
Brown everything with a blowtorch.
Nicolas Rieffel is a self-taught cook, sommelier and culinary columnist on the Alsatian channel Alsace20. He is known to the general public for having been a candidate for the Masterchef show in 2010 and for having created from 2011 to 2016, Life is a Game, his clothing brand for cooking professionals.