Opened by Giuseppe Turi in 1990, Enoteca Turi is a family-run Italian restaurant in London’s Putney. Specialising in authentic regional cuisine while using traditional ingredients in their kitchen, which is headed up by a new addition to the team – Head Chef Michele Blasi. And tying in with the restaurant’s 25th anniversary, they’ve provided the recipe for their Peach Trifle in a Jar.
This pudding comprises 3 parts: Lemon sponge, Peach Compote and Bergamot Panna cotta, which are layered in a jar (8x200ml preserve jar). Here’s how to make it at home.
Enoteca Turi can be found at 28 Putney High Street, London, SW15 1SQ and this Peach Trifle is available from the restaurant’s dessert menu.
Peach Trifle
This pudding comprises 3 parts: Lemon sponge, Peach Compote and Bergamot Panna cotta, which are layered in a jar (8x200ml preserve jar). Here’s how to make it at home.
Ingredients
For the Lemon Sponge:
- 1 Whole Lemon
- 20 g Butter melted
- 50 g Ground Almonds
- 40 g Caster Sugar
- 2 Eggs
- 1 Lime Zest
- 10 g Corn Flour
- 10 ml Limoncello
For the Peach Compote:
- 250 g Yellow Peaches
- 80 g Sugar
- 1 Lemon Juice
For the Bergamot Panna cotta:
- 500 ml Double Cream
- 100 g Caster sugar
- 1 Vanilla Pod
- 40 ml Bergamot Liqueur
- 8 g Gelatine Leaf
Instructions
For the Lemon Sponge:
- Boil Lemon in 2 litres of water for 1 hour
- Blend Lemon in food processor and sieve through muslin
- Whisk Eggs and Sugar until foamy, fold in Butter, Limoncello, Cornflour, ground Almonds, Lemon puree, Lime zest and mix well
- Bake in greased baking dish for 20 minutes at 160c
- Leave to cool and cut into small rounds
For the Peach Compote:
- Put sliced Peaches and all other ingredients into a saucepan and simmer for 5 minutes
- Strain Peaches and reduce remaining liquid to caramelise syrup
- Add this syrup back to the Peaches
For the Bergamot Panna cotta:
- Simmer Double Cream with Sugar and Vanilla for 3 minutes
- Strain through a sieve into another saucepan and scrape out Vanilla seeds and add to Cream
- Add Gelatine to Cream and keep stirring until completely melted and emulsified
- Add Bergamot Liqueur, stir and let cool
To assemble:
- Take 8 x 200ml Preserve jars, put a layer of sponge at the bottom 1cm (depth)
- Add 1cm of Peach Compote
- Add Panna cotta evenly in jar until just below rim
- Close jar and leave in fridge to set
- Garnish with fresh Peach slices