Collection of easy gluten free recipes – both French and inspired on my travels

Blueberry Lemon Bavarois With Roasted Coriander

With an abundance of fresh summer berries at the market, it’s great to whip up a quickly made, refreshing dessert that brings out their flavours. This Blueberry Lemon Bavarois ticked all the boxes as an elegant yet easy dessert.  During our yo-yo-ing Parisian heatwaves, it’s welcome to have something chilled, no-bake and prepared in advance so that we, too, can chill and make the most of the outdoors.

Blueberry Lemon Bavarois recipe with roasted coriander seeds

What is a French Bavarois?

You may recall my recipe for red fruit bavarois a few years ago, getting rather carried away on the sexy theme for Saint Valentine’s Day. Since then I have developed the recipe further.  Normally French bavarois desserts are made using a crème bavaroise (a mixture of whipped cream, crème anglaise – a runny vanilla custard – and gelatine). In this recipe, it couldn’t be simpler: instead just add the gelatine to puréed fruit and add some thick, full-fat crème fraîche or thick double cream.

It’s like an Italian panna cotta, except with more fruit pulp in it and less cream. As with this rose panna cotta recipe with cherry & cardamom coulis, I pour the fruity mixture into silicone moulds, leave to chill then un-mould them before serving directly on the plates.

Blueberry lemon bavarois recipe step-by-step

Blueberry, Lemon & Roasted Coriander Seeds

Using blueberries in this dessert makes the recipe even easier: there’s no need to eliminate any seeds through a sieve. As blueberry and lemon are a particularly good combination, inspiration came from Nikki Segnit’s The Flavour Thesaurus, by adding roasted coriander seeds.

I love how Nikki Segnit describes coriander seeds, and devotes two pages to its tempting combinations:

Coriander seeds have a delicious citrus and balsamic character … (they are) also one of the key botanicals in gin. A spare peppermill filled with roasted coriander seeds could easily get you hooked…. (they) can contain up to 85% linalool, a flavour compound with a woody, floral, slightly citrus quality that’s a key component of synthesised blueberry flavour.  Freshly ground, they can lend a fragrant background note to your home-baked blueberry muffins.

strawberry bavarois no-bake recipe

I’m the same recipe made with strawberries instead of blueberries!

Here, the addition of roasted coriander seeds brings out the blueberry and lemon flavours in this dessert perfectly and, roughly ground in a mortar and pestle, adds a delicate crunchy intrigue, I find.  Served with a Beaujolais Cru (Moulin à Vent) quite by accident the other day, we discovered that this fruity red wine brought out the lemon even more.  It’s sheer bliss!

Blueberry Lemon Bavarois

5 from 1 vote
Blueberry lemon bavarois dessert
Blueberry Lemon Bavarois
Prep Time
25 mins
Cook Time
4 mins
Chilling Time
4 hrs
Total Time
29 mins
 

An easy no-bake French dessert, similar to an Italian Panna Cotta, made with fruit purée and less cream. This recipe adds a touch of roasted coriander seeds, giving a lovely texture to  bring out the lemon and blueberry flavours.

Course: Dessert
Cuisine: French
Keyword: bavarois, blueberry, frenchdesserts, glutenfree, lemon, nobake
Servings: 4 people
Calories: 206 kcal
Author: Jill Colonna
Ingredients
  • 200 g / 7oz blueberries organic fresh or defrosted
  • 2 leaves @ 2g gelatine ensure each sheet is 2g
  • 1 tbsp zest of a lemon unwaxed, organic
  • 50 g / 1.75oz sugar
  • 1/2 sachet vanilla sugar
  • 1/2 tsp whole coriander seeds
  • 150 g / 5.5oz thick crème fraîche 30% fat or thick double cream
Instructions
  1. Wash and drain the blueberries.  Soak the gelatine sheets in cold water for 10 minutes.

  2. Place the coriander seeds on a baking tray and toast under the grill for 2 minutes. Set aside to cool. 

  3. Finely grate the zest of the lemon (yellow zest only, no white pith, otherwise this is too bitter). Add the lemon and seeds to the blueberries and purée in a food processor (or mix by hand with a mortar & pestle).

  4. Heat a quarter of the purée in the microwave for 1m30 seconds. Squeeze the gelatine of any excess water and stir into the purée until melted.  Add the crème fraîche or double cream then pour into shaped silicone moulds (here I used briochettes, but half spheres are even better). 

  5. Place on a baking tray and chill in the fridge for at least 4 hours or overnight.

  6. When ready to serve, turn the moulds upside down and run under hot water for a few seconds.  Turn them upright so that no water touches them and turn out each bavarois with the help of a pastry scraper or pie slice and place directly on each serving plate.

Recipe Notes

Serve with fresh blueberries that have been macerated in some crème de cassis or limoncello liqueur. Add any extra roasted coriander seeds for that extra crunch. I added fresh lemon verbena, which complements this dessert beautifully.

Discovered that a red wine (Beaujolais Cru, such as Morgon or Moulin à Vent) brings out the citrus flavours. Serve with lemon or lemon verbena macarons (recipes are in Mad About Macarons and Teatime in Paris respectively).

Ensure gelatine sheets are 2g each, as I've discovered that some brands have smaller sheets and the whole thing is too liquid (if this is the case, block in the freezer for an hour, then turn out and leave to defrost for 20 minutes).

 

Jill Colonna

MadAboutMacarons.com

Both lemon and lemon verbena macarons are a perfect accompaniment to this Blueberry Lemon Bavarois dessert, too (see respective recipes in Mad About Macarons and Teatime in Paris.)
Serve with blueberries soaked in Crème de Cassis liqueur or Limoncello (Christina Conte has a lovely homemade quick Limoncello recipe at ChristinasCucina)

Blueberry lemon bavarois dessert

Blueberry Lemon Bavarois (no-bake chilled dessert)

Have you made any of the recipes from le blog or fancy making this Blueberry Lemon Bavarois?  Please do leave a comment below – or take a picture and hashtag it #MadAboutMacarons.  I love to see your creations on Instagram and Facebook. Thanks so much for popping in!

 

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Asparagus Clafoutis with Parmesan Sauce

Why am I so crazily mad about French Clafoutis at this time of year? It’s such an easy eggy custard-style classic dark cherry dessert – but it’s also just as delicious made with fresh raspberries – or my latest addictive craze, with strawberries and pistachio.  Have you, however, tried it as a savoury dish? You must try this delicate Asparagus Clafoutis.

Lemon Asparagus Clafoutis

White Asparagus Clafoutis

You may recall I tried out this large custardy version of a White Asparagus Clafoutis recipe inspired by chef, Eric Frechon from the Bristol in Paris.  However, since then I’ve lightened up the recipe.

This time the asparagus shines through with less parmesan cheese and yolks, I’ve added a subtle touch of lemon zest and made them as individual Asparagus Clafoutis portions – just perfect for a summery starter or light supper served with a crusty French baguette.

How to prepare asparagus

Stacked as they are sold at our local market

Lightly Served

Just before serving, dribble a little olive oil and some lemon juice over the asparagus. While the clafoutis are creamy enough on their own, the lemon version prefers to stay light – great for those on a summer diet!

Lemon Asparagus Clafoutis

Green Asparagus Clafoutis with Parmesan Sauce

Not everyone, however, seems to be in love with white asparagus, as I’ve discovered through your comments via Facebook and Instagram.

Instead, the printable recipe below is for a green asparagus version – this time without the lemon and served with the most silky, creamy parmesan sauce.

Asparagus Clafoutis

This time last year, I was generously invited to take part in Paris Perfect’s cookery classes with Chef Philippe Excoffier in Paris’s 7th arrondissement, where I wrote up this article about the delicious experience.

Chef Excoffier showed us how to prepare asparagus, telling us there was nothing to beat the old-fashioned traditional way and to remove the pedoncules or spikes to make digestion easier. He also served his legendary cheese soufflés – the Soufflés Suissesse. I strongly recommend trying out his signature dish in his restaurant in rue de l’Exposition, near the Eiffel Tower.

Asparagus Clafoutis

Remove the pedoncules or spikes to make asparagus easier to digest

Clafoutis is not exactly the most stylish looking of dishes and not to be confused with a soufflé.  While a soufflé stays upright and puffy, made with bechamel and whisking up the egg whites, the much easier clafoutis falls back down after cooling from the oven – there’s nothing to worry about when that happens: it’s totally normal and as it should be!

Chef Excoffier added a parmesan sauce to his soufflés and I find that this adapted version compliments the Asparagus Clafoutis so well.  Although the clafoutis are already creamy inside and light, this cheesy addition means saucing it all up with the freshest French baguette.

Asparagus Clafoutis

Serve them directly in their pots, to make it even easier!

Asparagus Clafoutis Recipe

5 from 4 votes
Asparagus Clafoutis Recipe
Asparagus Clafoutis with Parmesan Sauce
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

A perfect elegant yet simple dinner starter or light summer supper served with crusty French baguettes to mop up the most silky creamy parmesan sauce.

Course: Appetizer, Brunch, Light Lunch, Starter, Supper
Cuisine: French
Servings: 4 people
Calories: 395 kcal
Author: Jill Colonna
Ingredients
  • 500 g (1 lb) fresh asparagus
  • 3 eggs organic
  • 2 egg yolks organic
  • 10 g (4 tsp) all-purpose flour (or 2tsp cornflour to make this gluten-free)
  • 115 g (4 oz) half-fat single cream
  • 50 g (1.75oz) matured parmesan cheese finely grated
  • 1 tbsp grated zest of half an unwaxed lemon (optional - for white asparagus version only)
  • good pinch each salt and pepper to taste
Parmesan Sauce
  • 50 g (1.75oz) matured parmesan cheese finely grated
  • 140 g (5oz) single cream
  • good pinch each ground nutmeg, salt & pepper
Instructions
  1. Preheat the oven to 180°C/360°F/160°C fan/Gas 4.  Prepare 4 ramekin oven dishes by greasing them well with softened butter. 
    Snap the asparagus spears 2/3rds of the way down, where they break naturally. Peel them as close as possible to the spear heads then cut the spears into 3.

  2. Fill a large pan with water and bring to a rolling boil.  Add a generous heaped teaspoon of salt to the cooking water. Prepare a large bowl of (preferably iced) cold water.

  3. Cook the asparagus for 3 minutes (no more than 4 minutes!) then remove with a slotted spoon and immediately transfer to the cold water to stop the cooking process. 

  4. When cool, drain the asparagus, setting aside 4 spears for the decor and 4 for the ramekins. Place the others in a food processor and mix to a purée with the cream. 

  5. Prepare the clafoutis batter: beat the eggs, yolks, flour, grated parmesan and season with salt and pepper.  Mix in the creamy asparagus mixture then pour the batter into the individual buttered ramekin dishes, placing a third of a spear in each. Bake in the oven for about 25 minutes.

  6. Remove from the oven and leave to cool slightly for 5-10 minutes, then using a sharp knife, cut around the edges to remove and place directly on the serving plates.

For the Parmesan Sauce:
  1. Bring the cream to the boil, adding some salt, pepper and a pinch of ground nutmeg.  Add the parmesan then beat together well until smooth with a balloon whisk. Serve immediately around each clafoutis.

Recipe Notes

Keep back one asparagus spear per person for the decor.

If making the clafoutis with white asparagus, add lemon zest. There's no need for the parmesan sauce - just serve with a dash of olive oil and lemon juice.

For the green asparagus clafoutis, serve with the parmesan sauce.  I used 4 ramekin dishes but muffin moulds also work well, including briochette silicone moulds (this recipe makes 6 if using briochette moulds).

Wine Suggestions: Serve with a rich, aromatic white wine - such as a Chardonnay, Voignier, a Pinot Blanc from Alsace, or white Rioja.

 

Jill Colonna

MadAboutMacarons.com

 

Asparagus Clafoutis with parmesan sauce

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Have you made any of the recipes from le blog or fancy making this asparagus clafoutis recipe?  Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons.  I love to see your creations on Instagram and Facebook. Thanks so much for popping in!

Mint Omelette – Corsican Style

This week, I made one of our favourite easiest, summer lunches while taking a quick break from gardening: a Mint Omelette. I make it often in summer (totally copied from Antoine’s Corsican mum) to help contain our friendly-but-proliferating mint varieties, as it makes a deliciously refreshing dish, served with plenty of fresh, crusty baguette. Well, it’s a change from Mojito Macarons.

As I posted this photo on social media, your reactions were, “What? There’s just mint in it?”

Yes, there is.  My mother-in-law always makes it just with mint – but there are two versions to a Corsican Mint Omelette: one is with mint, the other with mint and cheese.  However, I didn’t tell you the best part about a Corsican omelette.

Mint Omelette Recipe

Firstly let me tell you, if you’re new here, that my husband is Corsican. He’s from l’Ile de Beauté, the beautiful island that sits southeast of  France’s hexagone and above the Italian island of Sardinia. While Corsica has officially been part of France since 1768, its culture is still predominantly Italian.

It’s fascinating listening to my mother-in-law speak the Corsican language with her neighbours, with its Italian and French lilts. To give you an example, bonjour is bonghjornu and au revoir is avvèdeci. Admittedly, I’m too shy to attempt the lingo, as there’s a particular accent that sets the Corsicans apart – you could say it sets their ‘bones apart’ (Sorry, couldn’t resist an awful pun, as Napoleon Bonaparte was born here). My only two words are va bè (ça va), said slowly with a positive shoulder-shrugging gesture that probably says, “I may sound ridiculous but yes, everything is cool here”.

Two-thirds of the island is dramatic mountains with perched hilltop villages, which influences Corsica’s cuisine. Although fresh fish and seafood are popular in the touristy coastal resorts, inland there’s trout from the rivers – always served simply – but good, rustic food from the land features most. Corsicans love their meat (namely lamb, boar and lots of veal: try this Corsican Veal and Peppers recipe here), their own cheeses (notably brocciu – read more here in my recipe post for Fiadone, Corsican Cheesecake), vegetables and wild herbs from the unique maquis, the most unmistakably Corsican fragrance of the surrounding shrublands.

Corsican herbs like mint in cooking

Corsican dishes rely on the land, using herbs and vegetables fresh from the garden

Antoine’s family hilltop village is nearest the mountain town of Corte. Homegrown vegetables and herbs are in nearly all of the villagers’ gardens and, while there are plenty of dishes I could cite here, let’s focus on mint – otherwise I can feel the next book coming on.

It’s a powerful, yet subtle ingredient that’s added to many of the most memorable dishes I’ve had in Corsica, including the traditional Cannelloni au Brocciu. Ever since I tasted the mint coming through the cheese in a restaurant in Rogliano (in Corsica’s top finger) I make a lazy version of it (without stuffing cannelloni tubes). Adding mint just gives it that special, extra intriguing taste to this Corscian Brocciu Lasagne and stuffed cheesy courgettes – like, “What is it that I’m tasting?”

It’s peppermint.

Differences between a French and Corsican Omelette

I left the best for last. So, what makes a Corsican omelette different to a regular French omelette?

Mint Omelette

One is folded over, the other is served flat but still runny and soft inside

Corsican omelettes are made using olive oil and, instead of being folded or rolled over, they are served flat – cooked more underneath and just a quick minute more on the facing side.  As with the regular omelette, it’s still deliciously runny inside; as the French say, it’s an Omelette Baveuse – literally dribbling.

Corsican Mint Omelette with cheese

Best Substitute for Brocciu Corsican Cheese

Traditionally, brocciu cheese is often added to a mint omelette – but as it’s difficult to find (often expensive) and not widely available during the summer months (it’s normally produced between November to June, when the milk is at its richest – otherwise it’s known as ‘brousse’ if it’s not 40% fat by AOC standards), we need an alternative. A Corsican chef told me to use la Faisselle in France, which is good, but I believe the best substitute for brocciu is a good quality, soft fresh goat’s cheese – although a good, salty ricotta cheese also works well.

Mint Omelette Corsican recipe - step by step

Mint Omelette – Corsican Style

A frittata incu a menta (e brocciu)

5 from 2 votes
Corsican French Mint Omelette
Corsican Mint Omelette
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A simple omelette dish, popular in Corsica made with mint and often includes Brocciu cheese. If you can't find fresh Brocciu, a good fresh goat's cheese or ricotta is excellent.

Course: Light Lunch, Main Course, Supper
Cuisine: Corsican, French
Keyword: Corsican,, easyrecipes,, Mint, Omelette,
Servings: 3
Calories: 241 kcal
Author: Jill Colonna
Ingredients
  • 7 Eggs Organic
  • pinch each salt and pepper
  • 2 tbsp olive oil Extra Virgin
  • 10-15 Fresh mint leaves (peppermint) each leaf torn in half
  • 50 g (2oz) Brocciu or fresh goat's cheese roughly chopped or crumbled (optional)
Instructions
  1. Heat the olive oil in a non-stick omelette pan over a medium heat.

  2. In a large bowl, beat the eggs just until the eggs and whites are mixed together. Add the salt and pepper, according to taste.  

  3. Tip the egg mixture into the pan with the hot oil. As the eggs cook, quickly move around the mixture away from the sides, tilting the pan so that the liquid from the middle goes all around the outside, to enable more even cooking.

  4. Top evenly with the mint and cheese (if using) and, while still a bit liquid, top with a large plate and tip the omelette onto the plate.  Carefully, slide the omelette back into the pan, cooking the other side just for a minute then serve the omelette with the least cooked side upright.  The omelette should be soft and runny in the middle ("baveuse" or dribbling, as the French say).

    Corsican Mint Omelette recipe - step by step
Recipe Notes

Corsican omelettes are served flat and not folded over like French omelettes.  It doesn't matter if the omelette isn't coloured - just ensure the eggs are cooked but the omelette is still a bit runny or baveuse

 

Jill Colonna

MadAboutMacarons.com

 

Mint Omelette, Corsican style

 

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Strawberry Pistachio Clafoutis

Who said that a French Clafoutis should be made only with cherries? Cherry season has perhaps started in France, but let’s first celebrate the most sweet, shiny seasonal strawberries with a Strawberry Pistachio Clafoutis. 

Strawberry Pistachio Clafoutis

With some desserts, I’m fussy – especially with French Clafoutis, a speciality of the Limousin in France. In my honest opinion, a clafoutis is a light, set eggy custard that’s perfumed with fresh seasonal fruits (traditionally made with cherries – see this classic Cherry Clafoutis Recipe with a hint of almonds) and not a stick-to-the-top-of-your-mouth heavy cake-like dessert that can taste of too much flour.

I urge you to try this twist to the classic – not unlike the Raspberry Clafoutis with Lemon Verbena – where I’ve replaced the flour with fragrant pistachios.

pistachio-strawberry-tart

Strawberry Pistachio tartlets from ‘Teatime in Paris’

Strawberry and Pistachio Desserts

If you’ve been following the recipes on le blog, you’ll notice that strawberry and pistachio are one of my favourite flavour combinations.

Haven’t tried this combination yet?

Then do try this strawberry pistachio panna cotta (serve with pistachio macarons and it’s heaven!), or the strawberry and pistachio tartlet recipe from the tart chapter in ‘Teatime in Paris‘. I’m sure you’ll be concocting many more of your own twists with this combination in your recipes.

 

Fresh Strawberries

The other day at the market in Saint-Germain-en-Laye, I simply got carried away.  Well, tell a Scot there’s a promotion or special price for 4 packs of sweet-smelling strawberries and I pounced on these Fraises de Charlotte like they’d go out of fashion tomorrow. Needless to say, the last couple of batches were just ever so slightly fatigué, so baking them at this ‘just becoming tired’ stage is perfect for making this Strawberry Pistachio Clafoutis.

I do stress that you use fresh strawberries and not frozen for this recipe, so that all the flavours are at their best.

Strawberry pistachio clafoutis

Adding in some wild strawberries to fill in the gaps!

 

I still can’t believe that we’ve been blessed by the birds spreading a carpet of wild strawberries (fraises des bois) in the garden this year.  I thought that mint in the herb garden took over the other plants, but I’m now surprised to see the strawberries popping up in all nooks and crannies, as we say in Scotland.  They’re like tiny voilet-tasting bonbons.

strawberry pistachio clafoutis

Bubble, bubble, out of the oven

 

In this strawberry pistachio clafoutis, it’s the strawberries that dominate: baking strawberries in this way intensifies the flavours – it’s incredible! The pistachio is quite subtle but adds that extra intrigue to the fruit, plus helps to soak up the juices too.

Please note, that for all my recipes, I encourage you to weigh out your ingredients using a digital scale (find out why in this post), so that you have continued successful results each time you make this.

Strawberry Pistachio Clafoutis Recipe

5 from 3 votes
Strawberry Pistachio Clafoutis
Strawberry Pistachio Clafoutis
Prep Time
15 mins
Cook Time
30 mins
Resting Time
10 mins
Total Time
45 mins
 

Strawberry Pistachio Clafoutis, a delicious twist to the classic French cherry baked custard dessert using sweet fresh strawberries and pistachios to soak up the juices- and it so happens to be gluten free too.

Course: Breakfast, Dessert, teatime
Cuisine: French
Keyword: clafoutis, pistachio, strawberry, gluten-free,
Servings: 6 people
Calories: 273 kcal
Author: Jill Colonna
Ingredients
  • 200 g (7 oz) fresh strawberries washed, hulled & cut in 2 if big
  • 4 medium organic eggs
  • 1 organic egg yolk
  • 70 g (2.5oz) sugar + 1 tbsp for the dish
  • 170 g (6oz) single or pouring cream
  • 50 g (1.75oz) ground pistachios (pistachio flour)
  • few drops bitter almond extract (optional) (even better, pistachio extract)
  • 15 g (0.5oz) butter for the dish
Instructions
  1. Preheat the oven to 180°C fan/ 200°C / 400°F (gas 6).

  2. Butter a gratin or pie dish and top with about a tablespoon of sugar, shaking the dish to spread it evenly.  Lay the strawberries over the surface in one layer.

  3. In a bowl, whisk together the eggs, yolk, sugar, cream, ground pistachios and extract, if using.

  4. Pour this egg mixture over the strawberries and bake in the oven for 30 minutes or until golden brown and cooked in the middle (it shouldn't sink in the middle). I'd suggest placing the dish on baking tray to catch any sticky juices that could run out, if too full.

  5. Set aside to cool and either serve at room temperature or chill in the fridge until ready to serve.

Recipe Notes

Matching wines with strawberries: this is great with a light fruity red such as a Pinot Noir (from Alsace or a Burgundy), or a gamay Beaujolais Cru as it brings out the fruitiness yet light enough not to overpower the dessert. Otherwise a chilled rosé Champagne or New World fizz.

 

Jill Colonna

MadAboutMacarons.com

strawberry pistachio clafoutis

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Have you made any more of the recipes from le blog or fancy making this French Clafoutis dessert?  Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons.  I love to see your creations on Instagram and Facebook.

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Thanks so much for popping in!

French peonies from the market

Let me leave you with some peonies I picked up at our local market – to say thank you for following and for making the recipes!  Don’t forget there’s more on Instagram…

 

Macaron Berry Sherry Trifle

A good sherry trifle is a must dessert as part of a Best of British party table. If you’re watching the Royal Wedding this weekend, or have Wimbledon strawberry parties this summer, then I have you covered with this easy no-bake Macaron Berry Sherry Trifle. And for Francophiles, decorate this as the French flag for Fête Nationale on 14th July!

It celebrates the freshest of sweet berries in season with ready-made macaron shells soaked in berries and sherry then topped with the lightest elderflower Chantilly cream.  And if you want to make a Union Jack decoration with berries, then this is a perfect quick dessert to fly the flag!

Macaron Berry Sherry Trifle

As the Royal family love a touch of French in their cuisine, I’m giving the traditional trifle a Parisian macaron touch: bake a batch of macaron shells in advance (and even store them in the freezer) and this trifle is an easy dessert to assemble on the day.

Traditional sherry trifle is something I remember Mum making when I was a teenager growing up in Scotland. If we needed to impress friends with a typically British dessert, then a boozy trifle ticked all the boxes. Well, perhaps not all the boxes: I did wish on a couple of occasions that one of our guests went back for so many more helpings, that he’d get tipsy and give me a kiss but I was a pathetic romantic dreamer.  Of course, he was far more interested in the trifle!

Macaron Berry Sherry Trifle

If you know my recipes in ‘Teatime in Paris‘, then you’ll know I adore the combination of sweet, fresh strawberries with elderflower – I have a most delicious strawberry éclair with an elderflower pastry cream that will make you forget to watch the wedding or the best shots in Wimbledon – but that’s another story.  Here, I’ve just added a hint of elderflower to the trifle’s Chantilly Cream to add some intrigue.

If you can’t find elderflower cordial or syrup, then you could always use Saint Germain elderflower liqueur – added with the sherry already in there, and your party will swing!

Macaron Berry Sherry Trifle

Macaron Berry Sherry Trifle – an easy dessert to assemble

Macaron Berry Sherry Trifle Recipe

Although the photos for this recipe are made as a romantic dessert for 2 large portions, the recipe below is for 8-10 people. Let’s be honest: I don’t have a lovely party-sized glass bowl!

5 from 2 votes
Macaron Berry Sherry Trifle
Macaron Berry Sherry Trifle
Prep Time
40 mins
Total Time
40 mins
 

Macaron Berry Sherry Trifle - a traditional British party dessert, replacing classic trifle sponges or lady fingers with gluten free Parisian macaron shells. 

Course: Dessert, teatime
Cuisine: British
Servings: 10 people
Calories: 300 kcal
Author: Jill Colonna
Ingredients
  • 40 macaron shells
  • 250 g / 9oz fresh raspberries
  • 250 g / 9oz fresh blueberries
  • 250 g / 9oz fresh strawberries
  • 200 g / 7oz dry Sherry
  • 3 tbsp raspberry jam
Elderflower Chantilly Cream:
  • 300 g / 11oz whipping cream chilled
  • 3 tbsp elderflower cordial or syrup (or caster sugar + vanilla essence)
Instructions
  1. First, chill a large bowl in the fridge or freezer for the Chantilly cream.  
    In a large glass bowl (if making one large trifle) or individual glass serving dishes, place half of the macaron shells at the bottom.  Top with half of the blueberries.

  2. Liquidise half of the raspberries and strawberries with the sherry in a food processor (or just mash the berries with a fork to keep things easy) and pour the boozy pulp juice over the macarons.

  3. With the remaining macarons, sandwich them together with the raspberry jam, so that there is the equivalent of one macaron per person.  Plop the macarons on the top.

  4. To make the cream: whisk the chilled cream in the chilled bowl until soft peaks form.  Add the elderflower cordial/syrup (or sugar with a few drops of vanilla extract) and continue whisking until firm peaks form.

  5. Top with the cream by either spooning or piping it out. Refrigerate until ready to serve and decorate with the remaining fresh berries.

Recipe Notes

For the elderflower Chantilly cream, I use Ikea's cordial or Monin's syrup (their elderflower/sureau is particulary good).

If you prefer trifle with jelly, use the homemade raspberry & rose jelly used in my recipe for raspberry, rose & lychee mini macaron trifles.

 

Jill Colonna

MadAboutMacarons.com

For those of you who want to decorate your desserts with a Union Jack flag using berries, now’s your chance to get creative! You’ll make a much better job than I have, I’m sure.

British Union Jack decoration with berries

Trifle for two, and two for tea…

Serve with Darjeeling tea, the Champagne of teas – or a glass of fizz!

A Trifle More …

If you love trifle, try my other easy versions with macarons, including a Tiramisu.  Ideal for those of you who have faulty macarons, cracked macarons if you’re not following a good recipe. Just don’t bin them! Make these delicious macaron desserts:

Eton Mess

Don’t have macarons, gingerbread or trifle sponges? Use meringues instead, omit the sherry and use rose syrup instead of the elderflower – and you have an ETON MESS!

Have you made any of the recipes from le blog or fancy making this trifle?
Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons.  I love to see your creations on Instagram and Facebook. Thanks so much for popping in!

Macaron Berry Sherry Trifle

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French Crème Caramel

I was scared to make this classic French Crème Caramel for many years after my arrival in France. Instead, I sat back and let my French mother-in-law make her delectable family-sized version each time we visited them in their pretty Provençal village of Saignon.  Back in Paris, I’d order it hands down each time it was on the dessert menu in brasseries,  bistros or cafés.

Somehow that pristine dark caramel reflecting our wide, greedy eyes looked so perfect yet was so light that I thought it was a no-go to make. French Crème Caramel seemed so simple but it was totally out of my comfort zone.

French Crème Caramel

French Crème Caramel – a classic favourite!

Growing up in Scotland, we made ours using a green-boxed packet mix: my job was to squeeze out each sachet of caramel into each dish and excitingly, the whole thing worked just beautifully. Many years on, I cringe at packet mixes but then it’s an entirely different era; now we prefer to make dishes from scratch – as we know exactly what’s in it, can lower sugar levels and add our own creative twists.

This classic French dessert can easily take on many twists – as the likes of teas, herbs, and floral infusions work well while infusing in the milk.  I’ve made this with jasmine tea, Earl Grey tea and fresh or dried lemon verbena (incidentally, have you tried this lemon verbena ice cream?).  They’re all fantastic – but I keep referring back to the good old classic vanilla.  There’s something so nostalgic about it, isn’t there? Fresh berries or exotic fruits on the side are enough for me. Simple yet effective.

Over the years, I prefer this version, as I’ve experimented making Crème Caramel with cream, milk and cream, milk and eggs but in the end, this is by far my favourite: just with milk but the addition of 3 egg yolks gives it that creamy melt-in-the-mouth feel, keeping it light.

French crème caramel recipe

Not long after launching this blog, I was fortunate to have my Japanese friend, Nami, from Just One Cookbook guest post before she hit super stardom.  Here is her recipe for Japanese Purin, a no-bake version using gelatine.

This French Crème Caramel recipe below does look long and complicated but I’ve given detailed recipe steps to explain how easy it is.  Et voilà !

5 from 2 votes
French Crème Caramel
French Crème Caramel
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

An easy, step by step recipe for the classic French Crème Caramel. No cream but made with egg yolks for a light, melt-in-the-mouth perfect end to any meal.

Course: Dessert
Cuisine: French
Servings: 4 people
Calories: 306 kcal
Author: Jill Colonna
Ingredients
Caramel:
  • 100 g / 3.5oz sugar
  • 2 tbsp water
Custard Cream:
  • 500 ml / 17 fl oz milk (whole milk)
  • pinch vanilla powder (or 1/2 tsp vanilla extract)
  • 2 medium eggs (organic)
  • 3 egg yolks (organic)
  • 70 g / 2.5oz sugar
Instructions
Make the caramel:
  1. Put the sugar and water in a small saucepan. Over a low heat, stir using a wooden spoon until the sugar has completely disappeared or dissolved. Turn up to a low-medium heat and leave the caramel to form without stirring. This should take about 10 minutes (PLEASE don't multitask and leave the pan - keep your eye on it). Wait until the caramel is medium to dark brown - not light otherwise it will just be too sweet. (Don't leave it to go too dark, either, otherwise it will be bitter!)

  2. Pour the caramel into 4 ramekin dishes, ensuring that it coats completely the base.  Set aside to cool so that the caramel sets and immediately put the saucepan in the sink and soak in water, making it easier to clean later.

Make the custard cream:
  1. Preheat the oven to 170°C/340°F/150°C fan/Gas 3.  Pour the milk into a medium saucepan, adding the vanilla and just allow the milk to heat to simmering point (not boiling). Take off the heat.

  2. Whisk the eggs, yolks and sugar in a large bowl. Pour in the hot milk and whisk constantly. Put the ramekins into a roasting tin and pour in the custard mix over the caramel. Place in the oven and pour in warm water into the roasting tin so that it comes to about 2/3 of the way up the ramekins.

  3. Bake for about 40 minutes or until set (they're not cooked properly if there's a dip in the middle). Remove from the oven carefully, and gradually remove the ramekins onto a cooling rack. When cool, transfer to the fridge and chill for at least 2 hours - or overnight.

  4. To serve, slice through a cross in the middle of each ramekin with a thin sharp knife and loosen the creams by running the knife also around the sides.  Turn upside down directly on to the serving plates.  Or just serve them directly in their ramekins, as many Parisian brasseries do! Best served at room temperature.

Recipe Notes

Serve with fresh berries or slices of exotic fruits, depending on the season.

Tip: To release the crème caramels from their ramekins, my Dad explained "as an engineer" that it was easier to slice a cross through the middle.  Since then, I've always used this method, and find there's no need to grease the ramekins. However, if you prefer to grease them with butter, do so just before pouring in the custard.

 

Jill Colonna

MadAboutMacarons.com

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Have you made any of the recipes from le blog (from my books, too) or fancy making this classic French Crème Caramel?  Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons.  I love to see your creations on Instagram and Facebook. Thanks so much for popping in!