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.
8rose or raspberry macaronsbought or homemade (see NOTES)
240ml (8.5fl oz / 1 cup)Whipping cream(30% fat), chilled
2tablespoonrose syrup(I use Monin)* see NOTES
24raspberries (3 per shot glass)
8lychees
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.
Keyword ispahan desserts, ispahan macarons, mini macaron trifles, raspberry rose lychee dessert