TheAustralianWomensWeekly_Food_Issue_22_2016

Lifestyle Gluten−free

CHAMPAGNE & ORANGE

FRENCH MACARON TRIFLE

PREP + COOK TIME 1 HOUR (+ REFRIGERATION)

SERVES 10

7 gluten−free vanilla french

macarons (112g)

7 gluten−free blood orange french

macarons (112g)

2 tablespoons natural sliced almonds,

toasted lightly

CHAMPAGNE & ORANGE JELLY

6 teaspoons gelatine

2 cups (500ml) freshly squeezed

orange juice, strained

1 cup (250ml) champagne

or sparkling wine

½ cup (110g) caster sugar

2 medium oranges (480g)

CANDIED ORANGE RIND

2 medium oranges (480g)

1 cup (250ml) water

½ cup (110g) caster sugar

ORANGE SCENTED-CUSTARD

1½ cups (375ml) thick gluten−free

custard

1½ cups (375g) mascarpone cheese

2 tablespoons finely grated

orange rind

1 tablespoon orange−flavoured liqueur

VANILLA CREAM

1 vanilla bean, split lengthways

2 cups (500ml) thickened cream

¼ cup (40g) gluten−free icing sugar

1 Make champagne and orange jelly.

Pour into a 3−litre deep glass dish. Cover;

refrigerate for 3 hours or until set.

2 Make the candied orange rind,

orange−scented custard and the

vanilla cream.

3 Just before serving, top the jelly

with macarons, custard and vanilla

cream, then almonds, candied orange

rind and any syrup from the rind.

CHAMPAGNE & ORANGE JELLY

Stir the gelatine into ½ cup of the

juice in a small bowl until combined.

Stand for 5 minutes. Place the

remaining juice, champagne and

sugar in a medium saucepan over

medium heat; stir until the sugar

dissolves. Bring to the boil; boil for

1 minute. Remove from heat; stir in

the gelatine mixture until all the

gelatine dissolves. Segment the

oranges; add the segments to the

juice mixture.

CANDIED ORANGE RIND

Remove the rind from oranges with

azester. Place the water in a small

saucepan; bring to the boil. Add the

rind; simmer for 1 minute. Drain the

rind; reserve ½ cup of the liquid.

Place the reserved liquid and sugar

in the same pan over medium heat;

stir until the sugar dissolves. Bring

to the boil; simmer, uncovered, for

1 minute. Add the rind; simmer,

uncovered, for 5 minutes or until

candied. Drain. Spread out on a

sheet of baking paper to cool.

ORANGE-SCENTED CUSTARD

Whisk all the ingredients together

in a large bowl.

VANILLA CREAM

Scrape seeds from vanilla bean.

Beat cream, seeds and sugar in a

medium bowl with an electric mixer

until soft peaks form.

COOK’S

NOTES

CHAMPAGNE & ORANGE

FRENCH MACARON TRIFLE

Macarons are available at

bakeries or specialty food

shops; if you can’t find blood

orange macarons, choose

a plain orange or lemon

flavour instead.

You will need about

9 oranges for this trifle

recipe. Grate the rind

from the oranges for the

custard before juicing

them for the jelly.

AWW FOOD • ISSUE TWENTY TWO 93