By Jonathan Hatchman, Food Editor, @TLE_Food
Opened by Giuseppe Turi in 1990, Enoteca Turi is a family-run Italian restaurant in London’s Putney. Specialising in authentic regional cuisine while using traditional ingredients in their kitchen, which is headed up by a new addition to the team – Head Chef Michele Blasi. And tying in with the restaurant’s 25th anniversary, they’ve provided the recipe for their Peach Trifle in a Jar.
This pudding comprises 3 parts: Lemon sponge, Peach Compote and Bergamot Panna cotta, which are layered in a jar (8x200ml preserve jar). Here’s how to make it at home.
For the Lemon Sponge
Whole Lemon, 1
Butter, 20g, Melted
Ground Almonds, 50g
Caster Sugar, 40g
Lime Zest, 1
Corn Flour, 10g
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 minutes at 160c.
Leave to cool and cut into small rounds.
For the Peach Compote
Yellow Peaches, 250g
Lemon Juice, 1
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.
For the Bergamot Panna cotta
Double Cream, 500ml
Caster Sugar, 100g
Vanilla Pod, 1
Bergamot Liqueur, 40ml
Gelatine Leaf, 8g
Simmer Double Cream with Sugar and Vanilla for 3 minutes.
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
Take 8 x 200ml Preserve jars
Put a layer of sponge at the bottom 1cm (depth)
Add 1cm of Peach Compote
Add Panna cotta evenly in jar until just below rim.
Close jar and leave in fridge to set.
Garnish with fresh Peach slices.
Enoteca Turi can be found at 28 Putney High Street, London, SW15 1SQ and this Peach Trifle is available from the restaurant’s dessert menu.