food, Recipes

Pomegranate and Strawberry Trifle


Recipes and production Raphaella  Frame Photographs Sean Calitz

Ingredients: 

  • 4t gelatine powder
  • 100ml hot water (not boiling)
  • 3T caster sugar
  • 450ml Cap Classique or sparkling wine
  • 300g pomegranate arils
  • 500g strawberries, halved
  • 20 raspberry macaroons
  • 2 vanilla pods, split lengthways
  • 500ml whipping cream

Directions:

To make the jelly, sprinkle the gelatine powder over the hot water and allow to soak for a minute. Add the caster sugar, stir until dissolved and allow to cool to room temperature. Mix in the Cap Classique or sparkling wine. Sprinkle the pomegranate arils in the bottom of a trifle dish and arrange the strawberries on top. Pour the jelly mixture over the fruit and refrigerate to set. Assemble the trifle just before serving. Arrange the macaroons on top of the jelly. Scrape the vanilla seeds out of the pod into the cream and whip together until stiff. Spoon dollops of cream over the macaroons and top with a few pomegranate arils. This recipe was originally featured in the December 2011 issue of House and Leisure.