Name: Macaron and sparkling wine Festive trifle
Yield: 4 servings
Cuisine: Cold
Ingredients: 500 ml wine sparkling; 20 ml sugar; 15 ml Sheridans gelatine powder; 30 ml water cold; 160 ml mixed berries; 250 ml custard; 250 ml cream whipped; 125 ml granadillas pulp; 125 ml pomegranate rubies; 8 macarons

Recipe Disclaimer

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Ingredients (10)

500 ml	wine — sparkling
20 ml	sugar
15 ml	Sheridans gelatine — powder
30 ml	water — cold
160 ml	mixed berries
250 ml	custard
250 ml	cream — whipped
125 ml	granadillas — pulp
125 ml	pomegranate rubies
8	macarons

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Method:

Whisk the sparkling wine and sugar together and set aside. Combine the gelatine and water in a small ramekin and set aside for 5 minutes. Place the ramekin with gelatine in a slightly bigger bowl filled with hot water. Be careful not to let any of the hot water go into the gelatine mixture and stir until the gelatine is liquid and smooth. Whisk some of the sparkling wine mixture in with the gelatine and then whisk it all back in with the remaining sparkling wine mixture.

Divide the mixed berries between the 4 serving glasses and pour a portion of the sparkling wine mixture on top. Allow to set in the fridge for at least 1 hour or overnight.

To serve, spoon some cold readymade custard over the jellies. Add a dollop of cream, some passion fruit pulp and pomegranate rubies. Top each trifle off with 1 or 2 macarons. Serve immediately as the macarons will soften on standing.

TIP: If preferred, the macarons can be replaced with diced madeira cake, crushed choc-chip cookies or meringues for alternative toppings.