White chocolate and peach trifle
Recipe
Peach and lemon verbena compote
ingredients | preparation |
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Puree together. Strain through a muslin cloth to obtain a clear liquid. |
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Cut into even dice. Fold through the peach coulis |
Peach wine jelly
ingredients | preparation |
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Bring to the boil and cool slightly. |
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Soften in cold water and add. |
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Add. |
White chocolate and vanilla cream
ingredients | preparation |
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Combine and bring to the boil. |
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Add and emulsify. Leave to set overnight. Whisk gently to required thickness. (Careful, as this cream will overwhip quite easily.) |
Peach sorbet
ingredients | preparation |
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Weigh in Thermomix bowl and grind for 5 seconds at speed 10. |
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Add and crush at speed 6 until semi-smooth. |
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Add and churn for 1 min. at speed 9, stirring vigorously with the Thermomix spatula until smooth |
Finishing and presentation
- Place the peach wine jelly into the base of a MartiniĀ® glass and add small dice of peach. Allow to set. - Pipe a thin layer of white chocolate cream on top. - Place a layer of peach compote on top of the white chocolate cream. - Finish with white chocolate cream. Smoothen the surface. - Garnish with a scoop of peach sorbet. |