Skinny Nogg
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- Skimmed milk (350 -400 ml per packet of whip)
- Vanilla dessert whip
- Cinnamon
- Nutmeg
- Brandy
- Bourbon
- Sweetener if needed
Whisk the milk and vanilla whip together with a few a generous pinches of cinnamon and nutmeg. Pour in the brandy and bourbon and whisk until smooth and creamy. Stick it in the fridge to chill and then take out and pour into mugs and sprinkle with nutmeg and cinnamon.
Pombrini flute
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- Pomegranate Juice
- Lambrini Bianco Perry
- Sugar
Dip the rim of a frosted flute in sugar, fill half the flute with pomegranate juice and then top it up with Lambrini. Enjoy!
Sp-iced wine (almost mulled wine, but not quite)
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- Red wine
- Cloves
- Cinnamon
- Vanilla
Simmer the wine with the spices and a vanilla pod and then strain the wine. Pour it into a red wine goblet and whisk it away to enjoy.
Monday, 29 November 2010
Christmas treats
Snowy Cherry Truffles
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- Cherries: black cherries soaked in Kirsch taste the best.
- Marzipan
- Icing sugar
- Ground almonds
Cover each cherry with marzipan and roll it into a small snowball the size of a walnut. Rolls the snowball in icing sugar mixed with a little water/white wine, then in almond powder and then again in icing sugar.
Ginger Stars
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- Butter
- Ground ginger
- Cinnamon
- Demerara sugar
- Honey/Golden syrup
- Self raising flour
- Icing sugar - mixed with a little orange juice (or white wine)
Roll out the dough, cut out the stars and bake. Once slightly browned remove and let them cool on a wire rack. Once cool, spread icing on top and sprinkle with ground ginger and cinnamon.
Red Velvet Christmas Mousse
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- Dark chocolate
- Milk (infused with rose hip tea)
- Vanilla dessert whip
- Vanilla essence
- Clove powder
- Cinnamon
- Glacé cherries
Place the glacé cherries at the bottom of an ice cream bowl. Heat the milk and let a few tea bags of rose hip steep for a while. Melt the dark chocolate on a double boiler and once the milk has been allowed to steep for at least 10 minutes, slowly pour it into the chocolate stirring constantly. Add a few pinches of nutmeg and cinnamon and allow to cool. Once cooled, add the dessert whip and pour over the cherries. Allow to chill and once set garnish with a sprinkle of cinnamon, nutmeg, ground almonds and sprinkles.
Click to view
- Cherries: black cherries soaked in Kirsch taste the best.
- Marzipan
- Icing sugar
- Ground almonds
Cover each cherry with marzipan and roll it into a small snowball the size of a walnut. Rolls the snowball in icing sugar mixed with a little water/white wine, then in almond powder and then again in icing sugar.
Ginger Stars
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- Butter
- Ground ginger
- Cinnamon
- Demerara sugar
- Honey/Golden syrup
- Self raising flour
- Icing sugar - mixed with a little orange juice (or white wine)
Roll out the dough, cut out the stars and bake. Once slightly browned remove and let them cool on a wire rack. Once cool, spread icing on top and sprinkle with ground ginger and cinnamon.
Red Velvet Christmas Mousse
Click to view
- Dark chocolate
- Milk (infused with rose hip tea)
- Vanilla dessert whip
- Vanilla essence
- Clove powder
- Cinnamon
- Glacé cherries
Place the glacé cherries at the bottom of an ice cream bowl. Heat the milk and let a few tea bags of rose hip steep for a while. Melt the dark chocolate on a double boiler and once the milk has been allowed to steep for at least 10 minutes, slowly pour it into the chocolate stirring constantly. Add a few pinches of nutmeg and cinnamon and allow to cool. Once cooled, add the dessert whip and pour over the cherries. Allow to chill and once set garnish with a sprinkle of cinnamon, nutmeg, ground almonds and sprinkles.
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