Champagne & orange French macaron trifle

Yes, there's macarons in this recipe.


Champagne & orange french macaroon trifle


Champagne & orange french macaroon trifle

1.Make champagne and orange jelly. Stir gelatine into ½ cup of the juice in a small bowl until combined. Stand 5 minutes. Place remaining juice, champagne and sugar in a medium saucepan over medium heat, stir until sugar is dissolved. Bring to the boil, boil 1 minute. Remove from heat, stir in gelatine mixture until gelatine is dissolved. Segment oranges, by peeling rind thickly from oranges so no white pith remains. Cut between membranes, over a bowl to catch any juice, releasing segments, add segments to juice mixture.
2.Pour into a 3-litre (12-cup) deep glass dish. Cover, refrigerate 3 hours or until set.
3.To make candied orange rind. Remove rind from oranges with a zester. (Or, peel rind thinly from oranges with a vegetable peeler, cut rind into long thin strips.) Place the water in a small saucepan, bring to the boil. Add rind, simmer 1 minute. Drain rind, reserve ½ cup of the liquid. Place reserved liquid and sugar in same pan over medium heat, stir until sugar is dissolved. Bring to the boil, simmer, uncovered, 1 minute. Add rind, simmer, uncovered, 5 minutes or until candied. Drain. Spread out on a sheet of baking paper to cool.
4.Orange-scented custard. Whisk ingredients together in a large bowl.
5.Vanilla cream. Scrape seeds from vanilla bean. Beat cream, seeds and sugar in a medium bowl with an electric mixer until soft peaks form.
6.Just before serving, top jelly with macaroons, custard and cream. Top with nuts and candied rind and any syrup from the rind.

You will need about 9 oranges for this recipe. Grate the rind from the oranges for the custard before juicing them for the jelly. You can make the jelly, candied rind and orange custard a day ahead. Refrigerate jelly and custard separately until ready to assemble. Store rind in an airtight container at room temperature. You can use lemon or passionfruit french macaroons instead. For a non-alcoholic version, replace the champagne with extra orange juice and omit the orange-flavoured liqueur from the custard.


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