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Peach Trifle
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.
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Prep Time
30
minutes
mins
Cook Time
2
hours
hrs
10
minutes
mins
Total Time
2
hours
hrs
40
minutes
mins
Course
Dessert
Cuisine
Global
Ingredients
For the Lemon Sponge:
1
Whole Lemon
20
g
Butter melted
50
g
Ground Almonds
40
g
Caster Sugar
2
Eggs
1
Lime Zest
10
g
Corn Flour
10
ml
Limoncello
For the Peach Compote:
250
g
Yellow Peaches
80
g
Sugar
1
Lemon Juice
For the Bergamot Panna cotta:
500
ml
Double Cream
100
g
Caster sugar
1
Vanilla Pod
40
ml
Bergamot Liqueur
8
g
Gelatine Leaf
Instructions
For the Lemon Sponge:
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:
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:
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
To assemble:
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
Keyword
Peach Trifle