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Recipe : ***** Boomerang trifle with lemon ironwood syrup, wild fruit jelly and Fruit Spice

Boomerang trifle with lemon ironwood syrup, wild fruit jelly and Fruit Spice
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Course:
Dessert

Practical information

  • Prep time
    15 min
  • Cooking
    10 min
  • Ready in
    25 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

Recipe for 4 people
  • Madeira or butter cake
  • 100ml lemon ironwood syrup or use maple syrup and Lemon Myrtle*
  • red wine jelly crystals
  • a selection of red wild fruits eg Riberry Confit* or Wild Rosella*
  • sugar as required
  • fresh blueberries, raspberries or whatever you can find easily
  • 100ml thickened cream, whipped to firm peaks
  • ¼ teaspoon Fruit Spice*
  • lemon verbena leaves or mint for garnish
  • (* Can be found at: www.dining-downunder.com/shop/ )

  • Recipe preparation steps

  • 1
    Cut the boomerang shape from an appropriately sized piece of the cake you are using. Soak it in the syrup.
  • 2
    If you can’t find lemon ironwood syrup, make this substitute: Warm 100ml of maple syrup to around 44°C (that’s about as hot as you can stand if you dip your finger in but be careful not to cook it). Add ¼ teaspoon of Lemon Myrtle and leave to cool before soaking the cake.
  • 3
    Prepare the jelly according to the instructions on the pack, pour into an ice cube tray and leave to set;
  • 4
    Once ready to use, carefully remove the jelly from the tray by running a knife around the edges and cut the cubes into 4 smaller cubes.
  • 5
    In a small saucepan, add the fruits and just cover with water. Add about the same amount of sugar as for the weight of fruits and heat to dissolve the sugar and cook the fruits which should stay quite firm because of the sugar.
  • Ready !



 

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