Try this delicious recipe by Chanelle Schoon, of Schoon De Companje, for elderflower jelly and lemon macaron trifle, as seen at Jackie Burger’s Salon 58 Magic soiree.
In a new take on the classic dessert, this trifle has layers of home-made elderflower jelly, lemon macarons and honey mascarpone cream.
INGREDIENTS
- 20 g gelatine powder
- 250 ml boiling water
- 500 ml elderflower cordial
- 250 ml cold water
- 250 ml mascarpone
- 500 ml whipping cream
- 85 g honey
- about 10 lemon macarons
METHOD
To make the jelly, dissolve the gelatine in a little cold water and combine with the boiling water. Mix cordial and cold water, and add this to the gelatine liquid. Pour the mixture into a serving bowl and allow to set overnight in the fridge.
Whip the mascarpone and cream together until soft peaks form. Fold in the honey.
Top the jelly with a layer of macarons, and top those with honey mascarpone cream. Garnish with edible flowers.
Serves 10
