The main course is done. You’ve undone your top button, put on your stretchy trousers or rubbed your belly whilst exhaling and exclaiming “I’m stuffed!”. But the meal isn’t over yet.
It’s time to take a break before tackling one (or more!) of these delicious desserts.
If you really don’t have room for one of the puddings below, why not take a look at the recipe card for Cranberry Punch
Fruit Carpaccio With Coconut Semifreddo
For the semifreddo:
- 120g coconut macaroons or cookies
- 450 ml cream
- 90g icing sugar
- Zest of ½ organic orange and lemon
- 3 tbsp coconut rum (e.g. Malibu or nonalcoholic alternative: coconut milk or syrup)
- 2 tbsp coconut flakes
For the carpaccio:
- 1 star fruit
- 1 small pineapple
- 1 dragon fruit
- 1 green and 1 yellow kiwi
- 1 mango
- 1 tbsp brown cane sugar
- ¼ tsp of ground cinnamon
- Zest and juice of 1 organic lime
- Crumble coconut macaroons in a blender. Whisk cream until stiff. Add icing sugar, orange and lemon zest and coconut rum. Add 2/3 of the crumbled coconut macaroons.
- Pile mixture into a 1-litre ring form. Cover and deep-freeze for at least 5 hours.
- Take out your ice cream cake from the freezer 30 minutes before you would like to serve. Flip on a cake stand and garnish your semifreddo with the rest of the macaroon crumbs and 1 tablespoon coconut flakes.
- For the carpaccio: wash the star fruits and slice them thinly. Peel and slice the rest of the fruits. Remove the pineapple core with a core remover and garnish a large plate or several plates with the fruit slices. Add the star fruit pieces last.
- For the marinade: mix sugar, cinnamon, 2-3 tablespoons lime juice and zest. Sprinkle on the fruit slices and garnish with the rest of the coconut flakes.
- Serve your semifreddo with this carpaccio.
Crispy Advent Wreath
Baking form – 24 cm
- 100g almonds
- 250g plain flour
- 250g cold butter diced
- 130g sugar
- Seeds of vanilla pod
- 1 tsp ground cinnamon
- 2 – 3 pinches of ground clove
- 1 egg white
- 6 tbsps currant jelly or jam
- Flour for the workspace
- Christmas cookie cutters
- Icing sugar
- Berry or cinnamon ice-cream
- Whipped cream
- Roast almonds dry in a pan on your induction hob at setting No. 7, until you can smell the aroma. Place on a plate and allow to cool off. Grind 50g of almonds finely, and chop the rest coarsely.
- Place flour and the finely ground almonds in a large bowl and make a well in the middle. Add small butter dice, sugar, vanilla pulp and spices evenly. Add egg white and a pinch of salt to the well. Knead the dough until it is even and smooth. Keep the dough in a covered bowl for an hour in your fridge.
- Pre-heat the oven to 160°C CircoTherm®. Put parchment paper on the bottom of your springform baking tin. Remove 320g dough and press it
into an even dough base. Bake for 15-20 minutes on tray level 2 until light brown. Remove from the oven and allow to cool.
- Halve the rest of the dough. Roll out the dough to a 25 cm circle of 3 mm height on parchment paper. Use the baking form to cut the dough
circle to 24 cm and a smaller bowl (12 cm) to cut out a second circle in the centre. Remove the inner dough circle and the remains on the edges. Place the parchment paper with the dough on a baking tray.
- Roll the rest of the dough to 3 mm and cut out cookies with different Christmassy cookie cutters. Place cookies on another baking tray with parchment paper. Sprinkle cookies with crushed almonds and push them in (just a little). Bake the dough ring for 15 minutes on tray level 1 and the cookies on tray level 3 until lightly golden.
- Heat jam or jelly in a pot with 1 tablespoon of water. Stir until even. Spread four tablespoons jelly on the bottom of the wreath. Place the cutout
dough-ring on top. Spread the rest of the jelly on the bottoms of the cookies and place on the top of the wreath. Sprinkle with icing sugar.
- Cut the crispy wreath in small cake pieces and serve with berry, or cinnamon, ice cream or whipped cream.