White chocolate and peach trifle

ingredients	preparation
2piece(s) peach(es) 50ml orange juice 50ml stock syrup g fresh chopped lemon verbena	Puree together. Strain through a muslin cloth to obtain a clear liquid.
2piece(s) peach(es)	Cut into even dice. Fold through the peach coulis

ingredients	preparation
100ml stock syrup	Bring to the boil and cool slightly.
1leaf/leaves gelatin	Soften in cold water and add.
35ml white wine 35ml Archers peach schnapps	Add.

ingredients	preparation
70g double cream (48%) 1/2pod(s) vanilla	Combine and bring to the boil.
125g W3	Add and emulsify. Leave to set overnight. Whisk gently to required thickness. (Careful, as this cream will overwhip quite easily.)

ingredients	preparation
70g sugar	Weigh in Thermomix bowl and grind for 5 seconds at speed 10.
500g frozen peaches	Add and crush at speed 6 until semi-smooth.
20g stock syrup	Add and churn for 1 min. at speed 9, stirring vigorously with the Thermomix spatula until smooth

- Place the peach wine jelly into the base of a Martini® 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.

Recipe