White Chocolate and Peach Trifle

Ingredients

• 4 peaches, stoned
• 50 ml orange juice
• 250 ml stock syrup
• Small handful lemon verbena leaves
• 2.5 leaves of gelatine
• 70 ml white wine
• 70 ml peach schnapps
• 250 g double cream
• 1vanilla pod, scraped
• 500 g Callebaut Velvet CHW-R2241NV-553 white chocolate
• 2 peaches, cored and diced neatly
• 200 g lemon sponge

Instructions

1. 1

   Peach and lemon verbena compote

2. 2

   Ingredients

3. 3

   4 peaches, stoned

4. 4

   50ml orange juice

5. 5

   50ml stock syrup

6. 6

   Small handful lemon verbena leaves

7. 7

   Method

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   1. Make a coulis. Blitz two of the peaches with the orange juice, stock syrup and verbena leaves until smooth.

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   2. Strain through a muslin cloth. Avoid pushing the ingredients through to obtain a clear liquid.

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    3. Cut the remaining peaches into a neat dice and fold through the peach coulis.

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    Peach wine Jelly

12. 12

    Ingredients

13. 13

    2,5 leaves of gelatine

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    200ml stock syrup

15. 15

    70ml white wine

16. 16

    70ml peach schnapps

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    Method

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    1. Soften the gelatine leaves in cold water.

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    2. Bring the stock syrup to the boil, take off the heat and whisk in the softened gelatine.

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    3. Stir in the white wine and peach Archers and allow to cool.

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    White Chocolate and vanilla cream

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    Ingredients

23. 23

    250g double cream

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    1 vanilla pod, scraped

25. 25

    500g Callebaut Velvet CHW-R2241NV-553 white chocolate

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    Method

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    1. Bring the cream and vanilla pod to the boil.

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    2. Take off the heat, add in the white chocolate and emulsify.

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    3. Leave to set overnight.

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    Assembling the trifle

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    Ingredients

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    2 peaches, cored and diced neatly

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    200g lemon sponge

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    Method

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    1. Spoon the peach wine jelly into the base of four Martini glasses and add the fresh peach dice. Allow to set.

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    2. Whisk the white chocolate cream until a good spreadable consistency is achieved, taking care not to over-whip.

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    3. Pipe a thin layer of the white chocolate cream into the glasses.

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    4. Cut the lemon cake into small dice and fold through the peach and lemon verbena compote.

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    5. Place a layer of the compote on top of the white chocolate cream.

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    6. Finish with white chocolate cream and smooth flat.