Mini Macaron Trifles - Ispahan Style
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Mini Macaron Trifles - Ispahan Style
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Macaron trifles with raspberry, rose and lychee, inspired by the flavour of Pierre Hermé's Ispahan macarons. A Parisian touch to British trifle, making them gluten free made with homemade raspberry jelly.
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Ingredients
- 200 ml (7fl oz /¾ cup) Raspberry juice
- 2 Gelatine leaves @ 2g each
- 8 rose or raspberry macarons bought or homemade (see NOTES)
- 240 ml (8.5fl oz / 1 cup) whipping cream (30% fat), chilled
- 2 tablespoon rose syrup (I use Monin)* see NOTES
- 24 raspberries (3 per shot glass)
- 8 lychees
Instructions
- Place a large glass bowl in the fridge for the Chantilly cream later.
- Make the jelly: Soak the gelatine in cold water for 5 minutes. Heat the raspberry juice in a saucepan (don't boil), squeeze out excess water from the gelatine and dissolve into the warm juice. Add 1 tablespoon rose syrup.
- Drop in a couple of raspberries in each shot glass and top with the jelly, filling up to a third of the way up.
- Chill in the fridge for 2 hours.
- Using an electric whisk or stand mixer, whip up the cold cream in the chilled bowl and add 1 tablespoon rose syrup (or 2 teaspoon sugar and 1 teaspoon rose water) until whipped firmly.
- Once the jellies are set 2 hours later, top with a macaron then the Chantilly cream and decorate with a lychee and raspberry.
Notes
- Pressed for time? Make raspberry jelly using half a packet mix and follow instructions.Either buy rose macarons or make them yourself using the recipes in my books! Don't forget homemade macarons freeze well and are gluten free.
- See raspberry macarons recipe made with fresh raspberries and a white chocolate ganache.
- *If you don't have rose syrup, add 2 teaspoon sugar & 1 teaspoon rose water (concentration of 3% rose essence to water - otherwise if more powerful just a couple of drops!)
- If serving with wine, serve with a late harvest Gewurtzraminer or pink Champagne.
- NUTRITIONAL INFORMATION: 230 Calories per serving (serves 8); 3g proteins; 13g lipids.
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