2 delicious Christmas dessert recipes
PUBLISHED: 16:13 08 December 2015 | UPDATED: 16:28 08 December 2015
Alexandra Nitka is a private chef who decided to follow her passion for food and wine and leave the big smoke as a commodities broker to pursue her dream job. From canapé parties to private cooking for families or celebrations and shoot dinners, no job is the same. Here she shares with us a delicious Christmas delight to entertain family and friends
• 1 tsp flavourless oil to grease the moulds 400ml double cream
• 1/2 vanilla pod
• 2 tbsp Grand Marnier
• 65g caster sugar
• 2 1/2 sheets of leaf gelatine
• 200ml whole milk ( room temperature )
Mulled Wine infused fruits
• 50g caster sugar
• 200 ml red wine (Chianti or another good Italian red wine)
• 200ml water
• 1/2 cinnamon stick
• 2 small star anise
• Pinch of allspice
• Pinch of nutmeg
• 50g fresh cranberries
• 4 figs sliced horizontally
• 4 clementines, segmented
1 Brush 4 x 150ml moulds lightly with oil and invert on a wire rack.
2 Put the cream and vanilla pod into a saucepan. Heat up the cream on a medium heat until small bubbles appear on the surface. Take off the heat and add the sugar, stir it until it has dissolved. Leave to stand for 15 minutes.
3 Soak the gelatine for five minutes in cold water until soft.
4 Remove the vanilla pod from the cream and gently reheat the cream over a low to medium heat. Take out the gelatine and squeeze out the excess water and add it to the reheated cream, keep stirring until the sheets of gelatine have dissolved. Strain the mixture through a sieve into a bowl and add the milk and the Grand Marnier. Taste it and add some more sugar if needed.
5 Pour the mixture into the moulds and chill in the fridge for 6 hours or ideally overnight.
Mulled Wine infused fruits
1 Put the sugar and water into a small saucepan and heat gently over a low heat until all the sugar has dissolved.
2 When the sugar has dissolved bring the mixture to the boil and boil for 2 minutes without stirring. After 2 minutes turn the heat down to a simmer and add the red wine, cinnamon stick, star anise, allspice and nutmeg.
3 Turn the heat up and bubble for 2 1/2 mins then add the cranberries, turn back down to a simmer for 4-5 minutes or until the liquid is syrupy. Pour into a bowl, add the clementines and figs. Cover and chill.
To serve: 30 mins before serving remove the pannacottas and mulled wine fruits from the fridge. Dip the moulds to the rim in warm water for 5 seconds, do not leave any longer otherwise the pannacotta will melt, remove and gently release the pannacotta from the moulds using a tip of your finger. Invert the mould onto a plate and give a sideways shake, this will release the pannacotta. Spoon a couple of tablespoons of the infused fruit and its juices around the pannacotta.
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