Peach and lemon verbena compote
Ingredients
4 peaches, stoned
50ml orange juice
50ml stock syrup
Small handful lemon verbena leaves
Method
1. Make a coulis. Blitz two of the peaches with the orange juice, stock syrup and verbena leaves until smooth.
2. Strain through a muslin cloth. Avoid pushing the ingredients through to obtain a clear liquid.
3. Cut the remaining peaches into a neat dice and fold through the peach coulis.
Peach wine Jelly
Ingredients
2,5 leaves of gelatine
200ml stock syrup
70ml white wine
70ml peach schnapps
Method
1. Soften the gelatine leaves in cold water.
2. Bring the stock syrup to the boil, take off the heat and whisk in the softened gelatine.
3. Stir in the white wine and peach Archers and allow to cool.
White Chocolate and vanilla cream
Ingredients
250g double cream
1 vanilla pod, scraped
500g Callebaut Velvet CHW-R2241NV-553 white chocolate
Method
1. Bring the cream and vanilla pod to the boil.
2. Take off the heat, add in the white chocolate and emulsify.
3. Leave to set overnight.
Assembling the trifle
Ingredients
2 peaches, cored and diced neatly
200g lemon sponge
Method
1. Spoon the peach wine jelly into the base of four Martini glasses and add the fresh peach dice. Allow to set.
2. Whisk the white chocolate cream until a good spreadable consistency is achieved, taking care not to over-whip.
3. Pipe a thin layer of the white chocolate cream into the glasses.
4. Cut the lemon cake into small dice and fold through the peach and lemon verbena compote.
5. Place a layer of the compote on top of the white chocolate cream.
6. Finish with white chocolate cream and smooth flat.