Hello & welcome to solsarin. Our discussion is “Best Christmas Dessert recipes”. Please stay with us until the end of the text.
Christmas sugar cookies with royal icing are golden brown and crisp on the outside, but soft and tender inside. The best and festive gourmet holiday cookie.
Equipment used: measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), rolling pin, Christmas cookie cutters, half sheet baking pan, wire cooling rack, piping bags and piping tips (or squeeze bottle).
Make ahead instructions: You will need to plan ahead and give yourself enough time when making these cookies. First, the cookies need to completely cool before icing for at least a few hours. Otherwise the icing will get too runny from the warm cookies and won’t set properly. Second, the icing needs a few hours, up to a day, to completely set and harden, otherwise it can easily get smudged when storing, handling, or transporting. If adding multiple layers of icing, you need to allow the bottom layer to dry first, at least 30 minutes.
How to store: Store sugar cookies in a single layer in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
How to freeze: Sugar cookies freeze beautifully. Store them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.
Try this ultimate make-ahead dessert for Christmas: meringue, white chocolate, cream and cherries are combined to make a luscious centrepiece
Heat oven to 180C/160C fan/gas 4. Butter, then line a 23 x 32cm baking tray. Using an electric hand whisk, beat the egg whites, lemon juice and a pinch of salt until stiff.
Add 1 tbsp of the caster sugar, then whisk until the mixture makes stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix is thick and shiny. Spread into the tin, then bake for 15 mins or until crisp to the touch and lightly golden in places. Leave to cool.
Simmer the cherries, orange juice, sugar and cloves for 10 mins, or until the cherries are soft but still holding their shape. Mix the cornflour with 2-3 tsp cold water to make a paste, stir into the cherries and cook for a couple mins more until the juices thicken. Leave to cool.
To assemble, sift icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and parchment. With a short end facing you, score a line 2cm into the meringue.
Whip the cream, icing sugar and vanilla until thick but not stiff, then spread over the meringue. Spoon over about half of the cherry sauce and scatter with the grated chocolate. Roll up the roulade, starting with the scored short end and using the paper underneath to help. Freeze the roulade for up to a month then defrost overnight. Freeze by setting on a parchment-lined tray then, once firm, wrap the parchment around it and cover with cling film. Freeze the remaining cherry sauce for up to a month.
To serve, drizzle with the melted white chocolate. Top with a few of the whole cherries and serve the remaining sauce on the side.
Mix the fruit, almonds, citrus zests and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak overnight.
Mix all the dry ingredients together, then add to the soaked fruit mixture. Grate in the butter, then add the eggs and stir. Don’t forget to make a wish!
Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Spoon in the mixture, press down well and make a hollow with the back of the spoon in the centre. Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil and tie at the rim with string. Lower the pudding into a pan with an upturned saucer in the base, then fill with water until it comes halfway up the sides of the bowl. Steam for 6 hrs, topping up with water as necessary.
Alternatively, steam in the oven. Stand the pudding basin in a roasting tin filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. Check roasting tin occasionally as the water may need to be topped up.
To store, allow to cool, then store in a cool, dry cupboard. The pudding will keep for up to a year.
On the day, steam for 1 hr before turning out, decorating with holly and serving with extra-thick double cream or vanilla ice cream. Alternatively, try my Orange custard cream.
“This light, fruity Christmas pudding recipe makes buying one from the shops a thing of the past. ”
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