| Preparation | 15 mins |
| Cook | 15 mins |
| Serves | 6-8 |
Ingredients
- 2 ½ tsp gelatine powder
- 3 cups cranberry juice
- ½ cup caster sugar
- 750g strawberries, halved
- 2 cups pouring cream
- 1 tbsp vanilla extract
- 300g vanilla macarons
- 400g raspberries
Method
Step 1
To make the strawberry jelly, place the gelatine powder and ½ cup (125mL) cranberry juice in a bowl and stir to combine.
Step 2
Set aside for 5 minutes or until the gelatine is absorbed.
Step 3
In saucepan place the remaining cranberry juice and sugar over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for a further 1 minute.
Step 4
Remove from the heat, add the gelatine mix that was set aside and stir to combine. Set aside to cool for 20 minutes.
Step 5
Arrange the strawberries (500g) in the base of a Salut Trifle Bowl and pour over the jelly mixture.
Step 6
Refrigerate for 2–3 hours until set.
Step 7
Whip the cream until it forms soft peaks, then fold the vanilla extract through the cream.
Step 8
To assemble, arrange a layer of macarons on the jelly.
Step 9
Then using half the whipped cream layer over the macarons.
Step 10
Arrange a layer of raspberries on the cream, then top with remaining cream.
Step 11
Decorate with remaining strawberries, raspberries and a macaron to serve.
