☆ christmas : recipes part 2 ☆

My uncle always said that the most important dish during a meal is the dessert and I couldn’t agree more… I selected 3 different desserts that can be made in advance to avoid additional cooking stress before your guests arrive… I also added some brunch ideas, something salty, something sweet and something bubbly…

 ☆ Festive Desserts

Chestnut Tiramisu

You will need:

300 gr. lady fingers cookies, 250 gr. mascarpone, 80 gr. sweetened crème de marrons (chestnut cream), 1.5 dl double cream, 3 egg yolks, 50 gr. caster sugar, 20 gr. unsweetened cocoa powder For the cream: 1 dl cold espresso coffee, 2.5 cl cognac (you can skip it if you don’t like alcohol or if children will eat this dessert), 30 gr. caster sugar / For the cream: whisk the egg yolks with the sugar until the mixture turns white and fluffy.

Add the chestnut cream and mix well.In a separate bowl, whip the double cream until thick and then gently fold in the mascarpone. Add the chestnut mixture to the mascarpone cream and mix gently.

To assemble the dessert: Mix the coffee with 30g sugar and the cognac. Dip the biscuits into the coffee and then place in the bottom of your glasses. Top with a layer of the cream and then a sprinkle of cocoa powder. Repeat this until you glasses are full. Finish with a layer of cream and a dusting of cocoa powder. Refrigerate for at least half an hour before serving. (Recipe from l’Atelier des Chefs)

Truffes au chocolat

You will need:

200 gr. dark chocolate, 100 gr. butter (in small pieces), 1 tbs powder sugar, unsweetened cocoa powder.

Break the chocolate in bowl and add the butter. Make it melt with a bain-marie until everything is melted and you get a nice and smooth paste. Add the powder sugar and mix well. Put in the fridge for at least one hour.

Put cocoa powder in a plate, form the truffles by using a tea spoon and make the truffles roll in the plate so they are fully covered by powder.

Place in the fridge at least one hour before serving. You can keep the truffles a good week and they make a beautiful homemade present!

Champagne Sorbet

You will need:

1 bottle of champagne rosé brut, 300 gr. sugar (more champagne to serve).

Put the sugar in a pan and add 1 dl of water. Bring to boil, once the sugar is melted (you will get a sirup when it’s done), remove from fire and add the bottle of Champagne. Place the mixture in an ice cream maker. If you don’t have one, place it in the freezer and stir the mixture with a fork every hour until the sorbet is done.

Serve in a glass, pour in Champagne and the sorbet, add some strawberries for decoration. (Recipe from Elle à table)

 ☆ Day after Brunch

Panettone Pudding

You will need:

50 gr. softened butter (optional), 250 gr. panettone (about 5 medium slices), 2 eggs, 1.5 dl double cream, 2.25 dl milk, 1 tsp vanilla extract, 2 tbs caster sugar, icing sugar to sprinkle and whipped cream for serving.

Preheat the oven to 160C/gas 3/fan 140C and grease a 850ml/1½ pint shallow baking dish with a little butter. Cut the panettone into wedges, leaving the crusts on. Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.

In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the panettone. Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set – it should be yellow inside and nicely browned on top. Dust with icing sugar and serve with spoonfuls of whipped cream. (Recipe from BBC goodfood.com)

Rösti (can’t get more Swiss than that!)

You will need (per person):

2 potatoes, 1/2 onion, salt, pepper and olive oil

Peel and grate the potatoes, place them in a bowl, season with salt and pepper. Heat the oil in a pan, put a thin layer of potatoes, grill 10 minutes on each side (depending on the thickness of the layer).

Serve with a sunny side up egg on top, or with sour cream and smoked salmon.

Scarlett Bellini

You will need :

Freshly squeezed blood orange juice, champagne.

Pour half the glass with cold juice and the other half with chilled champagne. Cheers!


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