Here is a deliciously sweet and seasonal recipe from the Italian restaurant, Enoteca turi: Peach trifle… perfect for the English summertime!
This pudding comprises 3 parts: Lemon sponge, peach compote and bergamot panna cotta which are layered in a jar (8x200ml preserve jar)
Lemon Sponge
Ingredients:
1 whole lemon
20g melted butter
50 g ground almonds
40g caster sugar
2 eggs
Zest of 1 lime
10g cornflour
10ml limoncello
Method:
- Boil lemon in 2 litres of water for 1 hour
- Blend lemon in food processor and sieve through muslin
- Whisk eggs and sugar until foamy, fold in butter, limoncello, cornflour, ground almonds, lemon puree, lime zest and mix well
- Bake in greased baking dish for 20 mins at 160 degrees
- Leave to cool and cut into small rounds
Peach Compote
Ingredients:
250g yellow peaches
80g sugar
Juice of 1 lemon
Method:
- Put sliced peaches and all other ingredients into a saucepan and simmer for 5 minutes
- Strain peaches and reduce remaining liquid to caramelise syrup
- Add this syrup back to the peaches
Bergamot Pannacotta
Ingredients:
500ml double cream
100g caster sugar
1 vanilla pod
40ml bergamot liqueur
8g gelatine leaf
Method:
- Simmer double cream with sugar and vanilla for 3 mins
- Strain through a sieve into another saucepan and scrape out vanilla seeds and add to cream
- Add gelatine to cream and keep stirring until completely melted and emulsified
- Add bergamot liqueur, stir and let cool
Assembly
- Take 8 x 200ml preserve jars
- Put a layer of sponge at the bottom 1cm (depth)
- Then add 1cm of peach compote
- Add panna cotta evenly in jar until just below rim. Close jar
- Leave in fridge to set
- Garnish with fresh peach slices