Christmas is coming! I can already hear the bells jingling in the background and the smell of freshly baked pies and tarts linger in my senses from last year… ah! It makes me want to fast forward to Christmas already! But while we’re talking about Christmas and desserts, let me share the three most popular Christmas dessert recipes with you.
Red Velvet Fudge:
1½ cup softened cream cheese
1 tbsp milk
1 tsp vanilla extract or essence
A pinch of salt
2 cups of powdered sugar
1 cup white chocolate roughly chopped
2/3 cup milk chocolate roughly chopped
1 bottle red liquid food colouring
1 cup roasted walnuts
Method: To begin with, line a baking dish with butter paper; be sure to cover the sides. Beat cream cheese, milk and vanilla until smooth. Then add the powdered sugar, little at a time. Melt the white chocolate in a double boiler or microwave for 10-20 seconds, and beat into the cream cheese mixture. Separate the mixture into a 3 equal parts and reserve one part in a different bowl. Melt milk chocolate and beat it into 2/3rd of the cream cheese mixture. Finally, add the walnuts and mix well. Transfer the mixture to a baking dish and freeze for 10 minutes. Now remove from the freezer and spread the remaining mixture on top of the fudge and chill for 8 to 10 hours. Remove the fudge from the baking dish by pulling the butter paper and cut into small rectangles. So easy, breezy isn’t it!
2 cups heavy cream
1/2 cup sugar
1/4 teaspoon nutmeg
4 large eggs
Method: In a medium saucepan, heat the heavy cream, sugar and nutmeg just to simmer it for a few seconds. In a blender, beat the eggs and add the hot cream mixture while still whisking. Blend until frothy and serve warm.
½ a cup, plus 2 tbsp table sugar
¼ cup water
¼ cup fresh lemon juice
1 cup seedless raspberry jam
4 cups fresh raspberries
2 cups heavy cream or fresh cream
1 large loaf of pound cake
Method: Make a syrup by simmering ½ cup sugar with water and lemon juice. Let it cool. In a medium sized bowl, combine the jab with the fresh raspberries by mashing gently. In another bowl, mix the cream with 2 tbsp sugar and beat until it forms stiff peaks. Slice your pound cake and brush both the sides of each slice with the sugar syrup. Place the slices on a serving bowl making sure to cover the bottom well. Next, add a layer of the raspberry mixture and spread evenly with a spatula. Top it up with a thick layer of whipped cream. This is your first layer. Repeat the same process and make two more layers and garnish with fresh raspberries. Chill for an hour before serving.