Boomerang Trifle With Lemon Ironwood Syrup, Wild Fruit Jelly and Fruit Spice

Ingredients

Madeira or butter cake

100 milliliters lemon ironwood syrup (or use maple syrup and red wine jelly crystals

a selection of red wild fruits eg Riberry Confit* or Wil

sugar as required

fresh blueberries, raspberries or whatever you can find easily

100 milliliters thickened cream, whipped to firm peaks

1/4 teaspoon Fruit Spice*

lemon verbena leaves or mint for garnish

(* Can be found at: www.dining-downunder.com/shop/)

Preparation

Cut the boomerang shape from an appropriately sized piece of the cake you are using. Soak it in the syrup.

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 – your finger that is). Add ¼ teaspoon of Lemon Myrtle and leave to cool before soaking the cake.

Prepare the jelly according to the instructions on the pack, pour into an ice cube tray and leave to set.

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.

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.