Recipe from: Donna Hay, Celebrate, Issue 54, pg 172
300g store-bought vanilla macarons
1 tablespoon vanilla extract
2 cups (500 ml) single (pouring) cream, whipped
250g strawberries, halved
silver candy balls
2 1/2 teaspoons gelatine powder
3 cups (750ml) cranberry juice
1/2 cup (110g) caster (superfine) sugar
500g strawberries, halved
1. Place the gelatine and 1/2 cup (125ml) cranberry juice in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed.
2. Place the remaining cranberry juice and sugar in a saucepan over medium heat and stir until sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine and stir to combine. Set aside to cool for 20 minutes.
3. Arrange the strawberries in the base of a 4 litre capacity bowl, or in champagne glasses, or even stemless wine glasses and pour over the jelly mixture. Refrigerate for 2-3 hours or until set.
1. Arrange the macarons on the jelly. Fold the vanilla extract through the cream, or just whip it all together, and layer over the cream then garnish with the strawberries and silver candy balls
Done! and enjoy 🙂