Christmas Menu - Dessert




Jingle bell jingle bell jingle bell rock....you have made it through main meal and now its time to wow guests with dessert because we all know the best part of a Christmas menu is the dessert!


Along with plum pudding we tend to have one or two extra desserts in our family for a couple of reasons:


1. My husband and extended family are dessert lovers and enjoy feasting on dessert at Christmas more than the main meal


2. Not everyone likes plum pudding - shock horror I know because who does not LOVE it with lashings of whipped cream, ice cream and brandy custard!


3. Christmas is a day where the word calorie does not exist and it is perfectly reasonable to eat your weight in food and transcend into a food coma for the rest of the afternoon


Most years I have made a pavlova as one of the desserts to accompany the traditional pudding.This year I am pimping up our Christmas classic and transforming it to a tropical delight and taking another old classic and modernising it for chocolate lovers!


Brownie Trifle




My Nana always used to make trifle at Christmas. Personally I do not like trifle but my dad thinks its the bomb. He is spending Christmas with us this year (Hang on to your hat Poppy a 5am wake up call is on the way!) and I have told him trifle is on the menu, he just does not know it has been brought into 2019 and pimped up!


As we all know traditional trifle involves alcohol and the choice of alcohol in this recipe is Baileys purely due to the fact this is what I had in my cupboard. If you prefer tia maria or kahlua this recipe will turn out just as well.


I have made my own brownies for this recipe, but if you are time poor purchase some ready made brownies and cut your cooking time down!


INGREDIENTS


Brownie

125g butter

1 cup caster sugar

1/2 cup cocoa powder

2 eggs

2 tbs Kahlua

1 tsp vanilla essence

1 cup plain flour

1 tsp baking powder

1 cup milk chocolate bits


Chocolate mousse

200g chocolate

2 tbs water

4 eggs

2 tbs kahlua


Whipped cream

250ml heavy cream

1 tbs kahlua

1 tsp vanilla eseence


METHOD

Brownies

  1. Preheat oven to 170 degrees and grease a brownie tin and set aside.

  2. Melt butter in microwave in 30 second intervals until all melted.

  3. In a bowl place sugar, cocoa, vanilla and salt and stir in melted butter.

  4. Whisk in the eggs, kahlua and chocolate and mix well.

  5. Pour into a brownie tin and bake at 170 for 25 minutes.

  6. When ready let cool in tin completely

Chocolate Mousse

  1. Combine chocolate and water together and melt in microwave at 15 sec intervals until the chocolate is almost melted. Remove and stir until mix is smooth and set aside to cool at room temperature.

  2. Whisk the egg whites with a pinch of salt until soft peaks form.

  3. Stir the egg yolks through the cooled chocolate mix.

  4. Add one third of the chocolate mix to the egg whites and fold through gently. Repeat the process until all mixture has been folded through and no white can be seen.

  5. Add in the Kahlua and fold through and place in the fridge to set.

Whipped Cream

  1. Add cream and vanilla to a bowl and whip until stiff peaks are formed.

  2. Fold through the Kahlua and place in the fridge.

Assembly

  1. Break apart the brownie and place 1/3 at the bottom of a trifle dish.

  2. Top with 1/3 mousse mixture then the cream and repeat the process.

  3. Top with some shaved chocolate and berries


MANGO DELIGHT




We are a mango and pavlova loving family so what better way to have both at Christmas than combine the two!

This dessert is light and the perfect way to end a meal on a hot day and given the sorbet has ZERO added sugar you can keep on eating it!


INGREDIENTS

Mini Pav

2/3 cup of caster sugar

1 tsp white vinegar

1 tsp corn flour

1 tsp vanilla essence

4 egg whites at room temperature


MANGO SORBET

3 Mango chopped into pieces and frozen

1 egg white


METHOD

Mini Pav

  1. Pre heat oven to 200 degrees and line trays with baking paper and set aside.

  2. In a bowl whisk the egg whites with a pinch of salt until stiff peaks form.

  3. Continue to beat egg whites at high speed slowly add the sugar one spoon at a time letting sugar dissolve completely before you add another spoon. Repeat until all sugar has been added.

  4. Gently fold in the vinegar, vanilla and corn flour to the meringue mix.

  5. Place 1-2 tbs of meringue on the baking paper flattening a little. Mix should make about 10 small meringue.

  6. Reduce oven to 140 degrees and place the meringue in and bake for 40 min and turn oven off and leave to cool in oven completely.


Mango Sorbet

  1. Place Mango in food processor and blitz until it forms a puree.

  2. Add egg white to the mango and mix with an electric beater until mix is smooth.

  3. Place in freezer and let set completely.


Assembly

  1. Top each individual meringue with whipped cream and fresh mango and accompany with the sorbet.

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