Sharon Reid

 

Transport the taste of sun -drenched Italy with this delicious seasonal Peach Trifle recipe from Enoteca Turi – which ranks amongst London’s top Italian restaurants. Enoteca Turi are currently celebrating their 25th anniversary, join the celebration by making their yummy, signature dessert which comprises of three sensational layers: lemon sponge, peach compote and bergamot panna cotta all layered and served in a 8x 200ml preserve jar.

 

Lemon Sponge

Ingredients:

1 whole lemon

20g melted butter

50g 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, 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 leave to 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 the jar, just below rim. Close jar

Leave in fridge to set

Garnish with fresh peach slices

 

Enjoy!