We are just a few days away from Christmas and fast approaching the end of the year. And what a crazy year it was. To say the least.
This year’s Christmas and New Year’s gatherings will be mainly limited to the core family as travelling and seeing friends and family is not possible everywhere.
Thankfully, this does not mean we have to forgo putting a festive menu on the table. Although it might not be the traditional food as you are likely looking to adapt to smaller numbers.
If you are still looking for ideas what to serve as dessert, these festive desserts are easy and quick to prepare, can be easily adapted to whatever number of people will be around the table and you can even make them ahead.
Gingerbread panna cotta with cranberry compote
Oh my. Where do I start. I simply love panna cotta. This delicious yet so easy-to-make Italian dessert is a staple in my kitchen.
Based on the original plain panna cotta recipe, the variations of this dessert are basically endless. You can either add specific flavours to the panna cotta itself (like making it with coconut milk or buttermilk instead of cooking cream) or complement it with all sorts of fruits, compotes, sauces and so on.
This gingerbread panna cotta is perfect for the festive season and it can be made even a day or two ahead.
Serves 4
For the panna cotta:
4 sheets white (unflavoured) gelatine
500 ml cooking cream
40 g sugar
1 teaspoon gingerbread spice
Soak the gelatine in cold water until soft (for about 10 minutes).
In a saucepan, bring the cooking cream, sugar and gingerbread spice to a simmer over medium heat. Set aside.
Squeez the water out of the gelatine sheets, then add to the mixture.
Pour into four small dessert bowls and let cool. Place in the fridge for at least six hours or even better overnight.
For the cranberry compote:
200g cranberries
50 g sugar
150 ml water
1 teaspoon vanilla extract
1 teaspoon Cointreau
1 cinnamon stick
1 star anise
In a saucepan, bring all ingredients except the Cointreau to a simmer for about 10 to 20 minutes (depending on how soft you like the cranberries).
Set aside, add the Cointreau and let cool completely.
Tangerine mousse
If you like something more zesty and possibly want to add some fancy decorating to your table, this tangerine mousse is the perfect dessert.
You can also make it ahead and store in the fridge overnight. Just take it out about 30 minutes before serving.
Serves 4
4 tangerines
3 egg yolks
50 g powdered sugar
3 sheets white gelatine
80 ml orange juice
3 tablespoons Cointreau
½ tablespoon cinnamon
160 ml whipping cream
Wash the tangerines well, then dry and cut of the lid.
With a spoon, scrape out the pulp. Set the shell aside.
Remove any seeds, then finely puree the tangerine pulp.
Soak the gelatine sheets in cold water for about 10 minutes.
In a bowl, beat the egg yolks with the powdered sugar until creamy.
In a small saucepan, bring the orange juice, Cointreau and cinnamon to a simmer. Squeeze the water out of the gelatine sheets and add to the pan.
Take from the heat and together with the tangerine puree add to the egg yolk mixture. Combine carefully and let cool for about 10 minutes.
Once the mixture starts to set, whip the cream until stiff, add to the tangerine puree and carefully and combine the two.
Fill the mousse into the tangerine shells. Keep the remining mousse in an extra bowl. Place in the fridge for at least two hours or overnight.
Before serving, divide the remaining mousse between the four tangerine shells, then put the lid on top. Dust off with some powdered sugar.
Gingerbread mousse with mulled wine sabayon
If you are looking for the ultimate festive flavours, nothing really beats this delicious gingerbread mousse topped up with a freshly whipped up mulled wine sabayon.
You can make the mousse ahead and keep in the fridge for one or two days.
The sabayon, which is a variation of the classic Italian zabaglione, needs to be prepared at the time of serving.
Serves 4
For the gingerbread mousse:
2 sheets gelatine
100 g white chocolate
100g dark chocolate
4 egg yolks
2 teaspoons gingerbread spice
500 ml whipped cream
Soak the gelatine sheets in cold water for about 10 minutes.
Chop the white and dark chocolate and let melt over hot water. Set aside.
Over the hot water, beat egg yolks with gingerbread spice until creamy.
Squeeze the water out of the gelatine sheets, add to the eggs and stir until totally dissolved. Add the melted chocolate and stir until fully combined. Let cool for a couple of minutes.
Whip the cream until stiff, then add to the egg-chocolate mixture and carefully combine.
Fill in small serving bowls and place in the fridge for at least two hours or overnight.
For the mulled wine sabayon:
125 ml red wine
2 cloves
½ cinnamon stick
50 g sugar
2 egg yolks
½ teaspoon freshly grated orange zest
2 tablespoons lemon juice
In a small saucepan, heat up the red wine together with the cloves, cinnamon and sugar over medium heat and let simmer for about 10 minutes. Pour through a sieve to eliminate the cloves and cinnamon. Set aside to let cool for a few minutes.
Over hot water beat up the egg yolks, orange zest, lemon juice and red wine until obtaining a stiff cream (for about 10 minutes). Take away from the hot water and continue to beat for another minute or two.
Pour over the gingerbread mousse.
Serve immediately.
Carrots and Tigers 