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Christmas Trifle

source: www.passionateaboutbaking.com
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Ingredients

16 pieces plain macarons
1 vanilla bean, scraped
300 ml low fat cream
2 tbsps powdered sugar
200 grams strawberries, halved

For the Jelly
3 1/2 teaspoons gelatine powder {original recipe uses 2 1/2}
750 ml cranberry juice
110 grams caster sugar
200 grams strawberries, quartered

Directions

Jelly
1. To make the strawberry jelly, place the gelatine and ½ cup {125ml} cranberry juice in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed.

2. Place the remaining cranberry juice and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute.

3. Remove from the heat, add the gelatine and stir to combine. Set aside to cool for 20 minutes.

Vanilla Cream
Whip cream, scraped vanilla bean and sugar to soft peaks.

To assemble
Arrange the strawberries in the base of the serving glasses/bowls and pour over the jelly mixture. Refrigerate for 2–3 hours until set. {Mine took almost overnight to set}.
Set a macaron each in the glass/bowl on the jelly. Layer the cream over the macarons. Top with strawberries to serve.


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