Christmas Dessert Recipes
The Christmas holidays can be enjoyable & thrilling while we spend time with family & friends. Desserts are always good to have after a meal. But mostly people think they are tough to get ready, at the same time as dessert recipes are quite simple and easy to make.
Some Recipes are available here:
6 eggs whites
300 gram(s) caster sugar
Three tablespoon(s) cocoa powder (sieved)
One teaspoon(s) balsamic vinegar (or red wine vinegar)
50 gram(s) dark chocolate (finely chopped)
Method of making:
Preheat the oven to 170 to 180°C/gas mark 4 & line a baking tray with baking parchment.
Hit the egg whites until satiny peaks form, & then beat in the sugar a spoon at a time until the meringue is rigid & glossy.
Shake over the cocoa & vinegar, & the chopped chocolate.
Then softly fold up all until the cocoa is thoroughly mixed in.
Place in the oven, then directly turn the temperature down to 145°C/gas mark 2 & cook for about one to one & a quarter hours.
When it’s complete it should look crunchy and crispy around the edges & on the sides and be dry on top, but when you prod the centre you should think the promise of smudginess under your fingers.
When you are ready to provide, invert on to a big, flat-bottomed plate. Whisk the cream till broad but still soft & mound it on top of the meringue, then scatter over the raspberries.
100g raw sugar
250g mascarpone cheese
two egg yolks
one vanilla bean scraped
125ml Cointreau or Grand Marnier
Three oranges juiced
200g sponge finger biscuits (savoirdi)
one mangoes sliced
Method of making:
Place 50g of raw sugar into TM bowl & mill for ten seconds on speed 10 Insert butterfly into TM bowl add mascarpone cheese, cream, egg yolks & vanilla bean combine together for approx 40 sec on speed 4 or until combination thickens.
Mix jointly in a separate dish the grand Marnier or Cointreau & the orange juice, soak the biscuits into the liquid & place in a lined dish ‘baking paper’ approx 22cm by 12cm, cover with half the cream mixture & half of the mangoes, do again, refrigerate until firm,
For the raspberry sauce put in the berries the other 50g sugar & lemon juice cook for 2 min at 90c on speed 2, may require a small longer if cooking the berries straight from frozen, mix on speed four for a few seconds if a soft sauce consistency is necessary.
Strawberries ‘n’ cream trifle:
1kg bought sponge cake or pantone, cut into 2 to 3cm pieces
300ml ctn thickened cream, whipped
Strawberries, washed, hulled, halved, to decorate
Pure icing sugar, to dust.
3 x 250g pun nets strawberries, washed, hulled
375ml (one and half cups) dessert wine
55g (1/4 cup) caster sugar.
Method of Making:
To build the strawberry compote, stir the strawberries, wine & sugar in a pot over low heat until sugar dissolves. Get to the boil. Decrease heat to medium-low. Simmer for 5 to 10 minutes or until strawberries are soft but still hold their shape. Set aside to cold totally.
To making the vanilla bean custard, mix the custard powder & sugar in a average saucepan. Whisk in the milk & cream until soft. Add the vanilla bean. Whisk over medium-low heat until the mix boils & thickens. Boil, stirring all the time for one minute. Transfer to a heatproof bowl.
Place 1/2 the sponge or pantone in a 3L (12-cup) capacity glass serving bowl. Top with 1/2 the strawberry compote & half the custard. Repeat with remaining sponge or panettone, strawberry compote and custard. Cover with plastic wrap and place in the fridge overnight to chill.
Clementine & prosecco jellies:
7 leave gelatin
600ml Clementine juice (from about 14 Clementine’s)
1 sheet edible gold leaf
Method of Making:
Put the gelatin sheets into a normal bowl of cold water to make softer for some minutes.
Set 100ml Clementine juice into a little pan & softly heat.
When the gelatin feels smooth & the juice is just simmering, take out the juice from the heat & squeeze out any surplus water from the gelatin sheets.
Mix the hot juice into the rest of the juice with the prose co, and then move to a jug.
Discharge between six small glasses.
Sit the jellies in a little dish or plate, cover with a sheet of cling film & cool for at least four hrs (or up to 48 hrs) until set.
When complete to serve, utilize a pair of tweezers to watchfully put a piece of gold leaf on the outside of every jelly.
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