Trifle of poached peaches, raspberries, lemon curd cream & sparkling jelly

Trifle of poached peaches, raspberries, lemon curd cream & sparkling jelly

By
From
Huxtabook
Serves
6
Photographer
Chris Middleton

This is a perfect summer trifle to finish off an alfresco lunch. So fresh and light — and a good excuse to open another bottle of bubbles! The trifle is best made a few hours ahead, so all the layers and flavours can settle and come together.

Ingredients

Quantity Ingredient
6 ripe white peaches
10 gelatine leaves, soaked in cold water
1 quantity Lemon curd cream
1 Genoise sponge, cut into 2 cm cubes
150ml moscato
450g raspberries

Poaching liquid

Quantity Ingredient
2 lemons, zested, peeled using a vegetable peeler
2 limes, zested, peeled using a vegetable peeler
6 mint sprigs
500g sugar
500ml white wine

Method

  1. To poach the peaches

    Combine the poaching liquid ingredients and 500 ml water in a saucepan. Bring to the boil, then reduce the heat.
  2. Cut around the natural seam of the peaches and twist the halves to separate them. Remove the stones, then place the peach halves in the poaching liquid. Cover with a round of baking paper, then place a side plate on top to keep the peaches submerged. Bring the liquid to poaching temperature (just below simmering point — there should be no movement in the liquid, maybe just a few bubbles on the bottom of the pan).
  3. Poach for 20–30 minutes, or until the peaches are just tender. Remove the peaches from the liquid and leave to cool; reserve the liquid for the jelly.
  4. Gently slip the skins off the peaches, then cut each half in half. Transfer the peaches to the fridge.
  5. To make the jelly

    Measure out 1 litre of the reserved peach poaching liquid. Transfer 100 ml to a small saucepan and gently warm.
  6. Dissolve the gelatine in the liquid, then strain back into the remaining liquid and mix well. Pour into a container, then cover and refrigerate for 2 hours, or until set. Once completely set, dice into 1 cm cubes.
  7. To assemble

    Place about one-third of the lemon curd cream in the bottom of individual glasses or a glass serving bowl. Add half the diced sponge cake and sprinkle with half the moscato. Next add half the peaches and one-third of the raspberries, arranging them so they can be nicely seen through the glass. Next add half the jelly.
  8. Repeat the process, topping the trifle with a final layer of lemon curd cream and raspberries.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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