Peach Tea Trifle

STEP 1: BREW THE PEACH TEA

Bring the water to a boil, pour it over the tea bags and steep for 5 minutes. Lift out the tea bags and let them drain without squeezing them, which would make the tea bitter. Stir in the peach nectar, sugar and lemon juice until the sugar dissolves.

STEP 2: BLOOM THE GELATIN AND PREPARE THE PEACHES

Sprinkle the gelatin over the cold water and let it swell for 5 minutes. Meanwhile, bring a large saucepan of water to a boil. Score a small cross in the base of each peach, lower them into the boiling water for 30 to 60 seconds, then transfer them to a bowl of iced water. Slip off the skins, remove the pits and dice the flesh small.

STEP 3: SET THE JELLY

Stir the swollen gelatin into the warm tea until fully dissolved; if the tea has cooled, warm it gently first, but do not let it boil. Divide the diced peaches among the eight glasses and pour about 1/3 cup (80 ml) of the jelly over each. Chill for 3 to 4 hours, until just set. The jelly should still wobble when the glass is tapped; do not add extra gelatin to firm it up.

STEP 4: INFUSE THE MILK

While the jelly sets, heat the milk and cream in a medium saucepan until steaming, then take the pan off the heat. Add the Earl Grey tea bags, cover and infuse for 10 minutes. Taste: the bergamot should be clear but not bitter; infuse a few minutes longer if it is faint. Lift out the tea bags and let them drain without squeezing (strain loose-leaf tea through the fine-mesh sieve).

STEP 5: COOK THE CUSTARD

Whisk the egg yolks, sugar and cornstarch in a heatproof bowl until pale and smooth. Reheat the infused milk until steaming, then pour it slowly onto the yolks, whisking constantly. Return everything to the pan and cook over medium-low heat, whisking, until the custard thickens and one or two bubbles break the surface, about 4 to 5 minutes. Keep whisking over the heat for 1 minute more so the cornstarch loses its raw taste. Strain through the fine-mesh sieve and stir in the vanilla.

STEP 6: COOL THE CUSTARD

Press plastic wrap directly onto the surface of the custard and let it cool to room temperature, then chill for 30 minutes. The custard must be cool before it meets the jelly, or it will melt the set.

STEP 7: LAYER THE CUSTARD

Once the jelly is set, stir the custard smooth and spoon it gently over the jelly, about 1/3 cup (75 ml) per glass. Tap each glass lightly on the counter to level it. Chill for at least 1 hour.

STEP 8: TOP AND SERVE

Whip the cold cream with the powdered sugar to soft, floppy peaks using a stand mixer or hand mixer. Spoon it over the custard, or pipe it with a piping bag fitted with a large star nozzle. Finish each trifle with a few thin slices of peach and serve chilled. The jelly and custard layers can be assembled a day ahead; add the cream and fruit no more than a few hours before serving. Keep covered in the refrigerator and eat within 2 days.