|500 ml||wine — sparkling|
|15 ml||Sheridans gelatine — powder|
|30 ml||water — cold|
|160 ml||mixed berries|
|250 ml||cream — whipped|
|125 ml||granadillas — pulp|
|125 ml||pomegranate rubies|
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.
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