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Cranachan Parfait – An Iced Scottish Dessert

Cranachan is the name of a classic Scottish dessert. It’s so easy to put together and is made with simple ingredients: cream, honey, oatmeal and Whisky and layered with fresh Scottish raspberries. Here I’ve revisited the Scottish dessert with a French twist by turning it into a Cranachan Parfait.

Cranachan parfait

The Cranachan parfaits are soft honeycomb ice creams (no-churn) with a touch of Malt Whisky, topped with an oat praline crumble and served on a disk of Scottish shortbread then topped with raspberries.

The Scottish Cranachan dessert was originally served to celebrate the summer harvest festival. No matter how much people say their raspberries are better, there’s nothing to beat fresh Scottish berries! Even the best French ones don’t match up to them, in my humble opinion.

Cranachan parfait

However, when it comes to the major Scottish celebration dinners such as Burn’s Night on 25th January and Saint Andrew’s Night on 30th November, we’re always short for fresh, seasonal raspberries.

Luckily at our local Farmers’ market yesterday, I found some delicious raspberries – from Morocco! Surprisingly, they were full of flavour but as I prefer to buy local and seasonal, the berries are just for show here. Without fresh berries, thinly spread some good quality raspberry jam on the shortbread rounds before placing the Cranachan parfaits on top.

Cranachan parfait recipe method

Cranachan Parfait: Developing the Recipe

For the parfaits, I took inspiration from chef, Anne-Sophie Pic, who makes a vanilla parfait by making a hot syrup and pouring it directly onto egg yolks and whisks until frothy. She then adds whipped cream and turns it into spherical moulds. Here, I replaced the syrup with runny floral honey (ideally in Scotland, use heather honey) and since I was adding Whisky to the cream, doubled the portion of egg yolks in order for it to solidify more in the freezer, even although they will still be beautifully soft.

If you prefer a stronger-in-alcohol Scottish dessert, then try this non-churn Drambuie ice cream, delicious with chocolate ginger fondant cake!

Although made the night before, the parfaits can keep in the freezer for up to 10 days, so it’s parfait to prepare this dessert in advance.

cranachan-parfait-recipe

Making oat praline and shortbread rounds

I’ll post a separate recipe for Shortbread later – as my Granny’s Black Book of recipes contains several! Here I’ve used one of my favourites which uses more butter and, once the Shortbread is still warm and soft out of the oven, just cut out disks the same size of moulds.

No moulds? No worries. This Cranachan Parfait recipe doesn’t have to be made using moulds. Make it easier by placing the cream into a cake tin lined with parchment paper and freeze as a whole block, cutting off slices when ready to serve.

oat praline cranachan parfait

Oat Praline Crunchy Topping

Instead of oatmeal for the traditional dessert, soaked in Whisky overnight, I’ve made a simple praline with porridge oats to add some crunch for the texture. If you love crunchy praline on desserts, try this nutty nougatine recipe.

Want to go the Full Monty? Serve with Cranachan Macarons, the recipe of which is in my first book, Mad About Macarons.

Cranachan parfait Scottish dessert

Cranachan Parfait

Cranachan Parfait
Prep Time
40 mins
Cook Time
30 mins
Freezing time
2 hrs
Total Time
1 hr 10 mins
 

Cranachan Parfait, a French twist to the traditional Scottish dessert of cream, honey, Whisky, oats, served with raspberries, buttery shortbread and topped with a crunchy oat praline.

Course: Dessert, teatime
Cuisine: French, Scottish
Keyword: cranachan, honeycomb ice cream, parfait recipe, raspberry dessert, scottish desserts, Whisky desserts
Calories: 455 kcal
Author: Jill Colonna
Ingredients
Cranachan Parfaits
  • 4 egg yolks (organic)
  • 4 tbsp runny honey (Heather honey, if possible)
  • 1 tbsp Malt Whisky
  • 350 gr (12oz) Whipping Cream (30%) Crème fleurette
Oat Praline Crumble
  • 75 g (3oz) porridge oats
  • 75 g (3oz) granulated sugar
  • 10 g (0.5oz) unsalted butter
Shortbread
  • 200 g (7oz) unsalted butter (softened)
  • 75 g (3oz) caster sugar
  • 200 g (7oz) flour (all-purpose)
  • 75 g (3oz) rice flour (or cornflour)
  • pinch salt
  • fresh raspberries to serve
Instructions
Cranachan Parfaits
  1. Chill a large bowl in the fridge for the cream. Place the egg yolks in a large bowl, heat the honey without boiling it and pour it over the yolks and beat with electric beaters (or a stand mixer) for about 10 minutes until thick and moussy. Add the Whisky and beat again until well mixed.

  2. In the chilled bowl, whisk the cream like a Crème Chantilly until soft peaks and the same consistency as the yolk-honey mixture. Gently fold the 2 mixtures together and spoon either into spherical silicone moulds (this used 10 spheres), greased muffin tins, or in a lined cake tin. Transfer to the freezer and leave overnight to set.

Oat Praline Crumble
  1. In a saucepan, heat the sugar with a few drops of water.  Just as it starts to change colour after about 5 minutes, stir using a wooden spoon until the sugar is completely dissolved and the caramel is medium golden. Add the butter and stir to mix well then pour in the oats. Stir until the oats are well covered then immediately transfer to a baking tray.

  2. Once cool, break the praline into small pieces and reserve in a jam jar.  (This can keep for about 10 days)

Shortbread
  1. Preheat the oven to 180°C/160°C fan/360°F/Gas 4.
    Cream the butter and sugar together in a large bowl until pale and creamy (either by hand or in a stand mixer).  Gradually add the flour, rice flour and salt until the mixture comes together into a dough that's easy to work with. 

  2. Spread the mixture into a greased non-stick baking tin and thinly even it out using a palette knife. Alternatively roll the dough out with a rolling-pin until about 1cm thick and bake in the oven for about 25 minutes until golden brown. 

  3. When the mixture is still soft and warm, cut out disks with a cookie cutter (the same size as the moulds). Leave to cool on a wire tray.

To Serve
  1. When ready to serve, place the shortbread disk on each plate (spread each with raspberry jam if no fresh raspberries), turn out the frozen parfaits at the last minute and place on top.  Sprinkle with the oat praline and, if using, serve with fresh raspberries.

Recipe Notes

This recipe can be made even easier without the moulds or shortbread. Simply freeze the honey and Whisky cream in a lined cake tin overnight and slice before serving. Serve with the oat praline and a glass of single Malt Whisky.

Store the egg whites in the fridge for 3-4 days and make macarons or financiers with them (recipes in my books). Otherwise freeze the whites until later!

Jill Colonna

MadAboutMacarons.com

If you would like to try the classic, more traditional recipes for Cranachan, see my Scottish friends’ recipes, from both Christina’s Cucina and Janice’s Farmhouse Kitchen version, based on a Whisky Mac.

Cranachan parfait

Cranachan Parfait, a French twist to the Classic Scottish dessert

If you prefer to make this a gluten-free dessert then replace the shortbread with a giant pink macaron. There’s a whole chapter about giant macaron desserts, also in my book, Mad About Macarons!

Enjoy this for any Scottish occasion, or at any time of the year and ideally serve with a good single Malt Whisky.
Incidentally, the Gaelic word for cheers translates as Health, just like the French.

Cheers, Santé, Sláinte !

 

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P.S. This is part of the egg yolk recipe database, as it uses 4 yolks.  Keep the egg whites for 3-4 days in a clean jam jar in the fridge (or freeze until ready to bake) to make macarons, financiers, tuiles or meringues from my books and le blog!

Black Sesame Ice Cream

After tasting the most popular Japanese ice creams on our family trip to Japan this summer, our favourite choice was Black Sesame Ice Cream.

One or two spoonfuls of this light yet creamy dark nectar has the same kind of addictive reaction that you’d get from eating a spoonful of slightly salted peanut butter. Yet it’s not peanuts, of course – but who would have thought that black sesame seeds made into ice cream could be this good?

Black Sesame Ice Cream

Melting for Black Sesame ice cream

Japanese Ice Cream

You’ll love the Japanese word for ice cream. It looks complicated at first glance but just say this out loud:
AISUKURÏMU.

I’m not the biggest ice cream fan but when it’s hot, I adore homemade ice cream during a heatwave like it was this summer in Japan – and now, mid September, it’s back to ice cream weather in Paris this week with 29°C/84°F temperatures!

Such a dark grey colour of ice cream perhaps doesn’t look that aesthetic, does it? Neither does my black sesame version look particularly like ice cream as it melted pretty quickly in this heat while I eventually found my camera (I knew something was missing!). Although, personally, this is how I prefer it – do you? In this heat, I’m not going to take more photos.  I ate it all and have no regrets.

Matcha ice cream

Matcha Do About Green Tea Ice Cream

What I didn’t realise when I took this photo, is that the black sesame ice cream hidden underneath would be our favourite. With all the hype on the Matcha flavours, I almost felt embarrassed to prefer the Black Sesame! For more about our ice cream experiences and the sweeter side of Japan, read about it in my sweet treat post, Teatime in Japan.

Black Sesame Ice Cream: Powder or Paste?

Straight after tasting the black sesame ice cream, we headed to the nearest store to find black sesame.  Antoine and the girls were so inspired and determined we had to make this at home!

So I got to it straight away on return to develop a recipe. Here I used a 70g (2.5oz) packet of pre-prepared powdered black sesame seeds (Surigoma Black by Hokuya) which we found in the Matsuya store in Tokyo’s Asakusu district, next to the Senso-ji temple and near the popular gelateria. It worked well, and was even lovelier when toasting the black sesame in a pan first (see recipe below).

Happily, on return to Paris I discovered the most divine, intense black sesame paste (which is pre-roasted) at Nishikidôri, which makes this recipe even easier, but if you can’t find it, the powder is just as good. I also experimented using a little honey, but it overpowered the black sesame.  The family have now unanimously tasted and approved the recipe below: not too rich and lighter with milk rather than just made with cream. To top it all, black sesame seeds are so healthy too!

Black sesame ice cream

Black Sesame Ice Cream

Black Sesame Ice Cream
Prep Time
13 mins
Cook Time
10 mins
Chilling/Freezing Time
3 hrs
Total Time
23 mins
 

A light but creamy popular Japanese ice cream that would particularly appeal to fans of peanut butter, due to its addictive, roasted, nutty intensity of flavours.

Course: Dessert, Snack, teatime
Cuisine: French, Japanese
Servings: 8 people
Calories: 224 kcal
Author: Jill Colonna
Ingredients
  • 75 g (3oz) Japanese black sesame paste (or whole black sesame seeds) available from Japanese speciality stores
  • 500 ml (18 fl oz) whole milk full-fat
  • 5 egg yolks organic
  • 110 g (4oz) sugar
  • 100 ml (3.5 fl oz) cream whipping cream
  • pinch salt Fleur de sel
Instructions
  1. Open Sesame (sorry, couldn't resist). 

  2. If using whole seeds, dry roast them in a non-stick frying pan for 4-5 minutes then grind in a coffee grinder (optional step but recommend doing this to bring out extra flavour). If possible, use pre-packaged black sesame paste found in Japanese speciality stores. 

  3. Gently heat the milk in a heavy-based saucepan (do not boil).  Meanwhile, in a large bowl with a lid, whisk the egg yolks and sugar until creamy. Add the black sesame powder and salt, whisking until smooth.

  4. Pour about half of the hot milk on to the black sesame mixture, whisking until combined then transfer back to the saucepan.  Whisk constantly to keep the mixture smooth and heat over a medium heat just until thickened then remove from the heat to avoid curdling the eggs.  At this point, the mixture should smoothly coat a spoon to show that it's ready.

  5. Add the cold cream, set aside to cool, then cover and chill in the fridge for a couple of hours or overnight.

  6. Churn in an ice cream maker according to manufacturer's instructions, then freeze for at least an hour before serving.

Recipe Notes

I recommend using pre-prepared Japanese black sesame paste, as it's already roasted. However, if you can't find it from speciality Japanese stores, it's also great using whole seeds: used a 70g packet of black sesame, but if you prefer your ice cream darker and more intense, use 85g (3oz). N.B. At my local Japanese store in Paris, I learned that black tahini paste is much lighter than the Japanese black sesame paste, which has more intensity.

Serve the ice cream on its own or with lemon or yuzu macarons (if using my recipes from either book, replace fresh lemon juice with yuzu juice, available in specialist Asian stores).

 

Jill Colonna

MadAboutMacarons.com

 

Yuzu’ll Love this with Yuzu Macarons

Sorry for the Scottish joke (can never resist – at least it’s not seedy!). Needless to say, the ice cream is delicious served with lemon macarons – better still, make yuzu macarons!  Just follow either of the lemon macaron recipes in either Mad About Macarons or Teatime in Paris, and replace the fresh lemon juice with yuzu juice, available from Japanese specialist stores.

Have you made any of the recipes from le blog, my books, or just fancy making this Black Sesame Ice Cream?  Please leave a comment below or take a picture and hashtag it #MadAboutMacarons on Instagram or Facebook.  – and if you like my books, then I’ll be daring and ask if you would be kind enough to leave a review on Amazon. You’ve no idea how that would help boost Teatime in Paris (my favourite of the two), as it has been in the first book’s shadow (which is being reprinted again!) and your comment could help make it visible. Thanks so much – I love to see you enjoying the recipes!

Black sesame ice cream

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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)

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

 

Nutritional information: provides 21g protein

 

Jill Colonna

MadAboutMacarons.com

 

Mint Omelette, Corsican style

 

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Have you made any of the recipes from le blog or fancy making this Mint Omelette recipe?  Please leave a comment below (it motivates me to continue posting here) or take a picture and hashtag it #MadAboutMacarons.  I love to see your creations on Instagram and Facebook. Thanks so much for popping in!

Corsican French mint omelette

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

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 a Royal Wedding, celebrating a Royal birth, have Wimbledon strawberry parties this summer, then you’re covered with this easy no-bake, yet adult – Macaron Berry Sherry Trifle. For Francophiles, decorate this as the French flag for Fête Nationale on 14th July, or just enjoy this for any occasion right up until Christmas.

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 (at least 30% fat)
  • 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, with Cracked Macarons …

If you love trifle, try my other easy versions with gingerbread or make them gluten free with macarons!  Cracked macarons? Don’t bin them! They’ll taste delicious in these easy trifle recipes:

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!

Berry Sherry Macaron Trifle recipe

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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 1 vote
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

Have you made any of the recipes from le blog (from my books, too) or fancy making this classic French Crème Caramel?  Please leave some comment love below, take a picture and hashtag it #MadAboutMacarons on Instagram and Facebook – or simply tell family and friends about le blog! Thanks so much for sharing.

 

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