Alternative Christmas Day Pudding
OK Then!!!
Posts: 4,614 Forum Member
✭✭✭
Any ideas for guests who wont eat the traditional pudding. Something quick, easy, cheapish, chocolatey if possible?
I was thinking of a trifle or a chocolate caramel style trifle. Any ideas/suggestions welcome.
I was thinking of a trifle or a chocolate caramel style trifle. Any ideas/suggestions welcome.
0
Comments
I peel and slice a couple of big juicy oranges, a couple of slices of pineapple (tinned is fine), a sliced banana or 2, a few sultanas or raisins, a sprinkle of dessicated coconut and trickle some honey over and a squirt or 2 of lemon juice.
I do these straight into individual dishes. Microwave on full for a minute. stir and check temp and another minute if necessary. It needs to be warm and served immediately.
Put a blob of fresh cream, brandy sauce, creme fraiche (whatever you fancy really) and then sprinkle bits of Flake bar or white chocolate over that! Yum and very quick!:)
I make a blueberry trifle which is really yummy - line a bowl with torn up blueberry muffins, cook a couple of punnets of blueberries in some creme de cassis with a couple of tablespoons of sugar and water until the berries have popped and collapsed. Leave to cool and drizzle the berries and sauce all over the muffins.
Top with custard, then whipped cream and decorate with more blueberries and shaved chocolate.
Otherwise, a home made cheesecake? There are loads of chocolate cheesecake recipes around?
Buy a ready made flan case from any supermarkets. Whisk double cream until fluffy, stir in about a quarter of creme fraiche, the ratio to the double cream. Sweeten with icing sugar, to your taste.
Spread strawberry jam, I like to use conserve, at the bottom of flan case, slap on cream mixture, decorate with sliced strawberries.
I've already got my ingredients ready, I hate buying strawberries in winter, but I'll make this one exception.
I know it's not chocolatey!
Dust a little icing sugar on top to personalise it
I've just seen the wonderful Ramsay making a Panna cotta with pomegranate glaze on Channel 4 but annoyingly (and this really gets on my nerves) he wasn't specific about the type of cream or milk he used.
So my question is... whipped cream or double cream? Or are they practically the same?
And does it matter if I use skimmed milk or do I need full fat?
May sound like daft questions to a foodie but I'm clueless when it comes to deserts and need those specifics!
Thank you
Then I scoop it out into a bowl and let it harden in the fridge for an hour or so.
I take it and scoop it into little balls. If you fancy it, you can put marzipan around them and some icing sugar but I prefer them plain.
The taste of a Christmas pudding without the suet.
I would ask for the recipe, but the person died.
Rum Raisin Truffle Recipe:
Truffes au rhum et aux raisins secs…
Ingredients (for about 11/2 pounds):
1 cup Crème Fraîche (or heavy cream)
14 oz. Dark Chocolate (use very high quality, 70% cocoa, chocolate - or very high quality unsweetened baking chocolate.)
8 oz. Additional Dark Chocolate
11/2 cups Cocoa Powder (the highest quality you can find)
1 cup Raisins
1/2 cup Rum
3 tbsp. Butter (optional)
How to Make It:
Batter (Ganache):
1. Soak raisins in the rum in a small bowl for 2 hours. Make sure that the rum covers the raisins.
2. Drain raisins and absorb extra liquid by wrapping them briefly in a paper towel.
3. Break chocolate into small pieces and put in a large bowl.
4. Bring cream slowly to a light boil.
5. Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogenous.
6. Stir raisins into warm ganache.
7. If you want to add butter, do so now, before the batter cools, and thickens.
This batter is called Ganache and is the base for all French chocolate truffle recipes!
When the ganache is warm it is very creamy. You can thicken it
1. by whisking it (the oxygen causes it to thicken) or
2. by putting it in the refrigerator.
You want the ganache to be just thick enough to easily form the truffle balls…
Forming Truffles:
1. Using two spoons (or a baking sac) form even and round balls. Place them on parchment or wax paper.
2. Melt the rest of the chocolate in a bain-marie (double-boiler).
3. Dip each ball in the melted chocolate and then roll it in the coffee powder.
Voilà!
Serving Ideas:
If you prefer to make this rum raisin truffles recipe with milk chocolate, go right ahead and substitute using the same quantities.
I`ve saved those instructions !!
It looks like it could be something very similar, if not the same kind of thing looking at the ingredients - I`m not cooking friendly, but am not a total idiot and can get an idea of what something would be like.
My sister doesn`t mind spending more than 10 mins in the kitchen.
Offer to do some ironing for your sister and hopefully she'll offer to make you some!
As for the ice cream, that can come from a supermarket!
Just so you know.....I am going to do this!
Great idea!