Monday, January 24

Four quick and easy recipes for the best Christmas desserts for the holidays



One of the best parts of Christmas food are the desserts that accompany the after-dinner. Thus, nougat, polvorones and cakes keep company with laughter and family anecdotes.

If this year you want to bet on one more menu innovative and out of the ordinary, Here are four recipes for very Christmas desserts with which you will surely succeed. But the best of all is that you can make them without problems, since they are super simple and it won’t take much time.

Flan caramel

Ingredients for 6 people:

200 g of dulce de leche

1/2 l whole milk, 4 eggs

100 g of sugar.

For the caramel you will need:

150g sugar

50 ml of water

For the chantilly you will need:

200 g of cream to assemble

50 g of sugar.

Elaboration:

Chantilly: Whip the cream with the sugar. Reserve it cold.

Candy: Boil the water with the sugar until it becomes caramel. Pour it into the flan mold and spread it over the bottom.

Flan: Heat the milk with the dulce de leche for a few minutes until the dulce de leche melts and stir to avoid sticking. When the dulce de leche is well dissolved, pour the milk little by little over the eggs, stirring well. Let stand and fill the mold. Put it in the oven at 170ºC for about an hour, until it comes out clean when punctured with a needle. Let it cool and unmold it by running a knife around the edges to detach it from the walls.

Chocolate cup with tangerine

Ingredients for 6 people:

For the chocolate cream:

250 g of soft chocolate

3 dl of liquid cream

50 g of butter, 2 tangerines.

For the chocolate crumble:

80 g of ground almonds

80g sugar

80 g butter, cut into pieces

20 g of cocoa powder.

Elaboration:

Chocolate cream: Melt the chopped chocolate in the microwave. Heat the cream without boiling, then add it to the melted chocolate and mix gently. Add the chopped butter and continue mixing carefully.

Chocolate crumble: Pour the ingredients into a bowl and mix by hand to form a kind of crumb. Cool it and place it on a baking tray. Bake at 160ºC for approximately 15 minutes. And, once ready, let it cool in the fridge.

Spread the tangerine segments over the chocolate cream and sprinkle the chocolate crumble.

fruit compote

Ingredients for 6 people:

2 Golden apples

100g pitted prunes

100 g of orejones

100 g pitted dates

100 g of walnuts, 50 g of raisins,

1 dl and 1/2 of Pedro Ximénez

150g sugar

2 sticks of cinnamon

4 anise stars,

The rind of half a lemon.

Elaboration:

Heat the wine with the sugar until it starts to bubble.

Add the peeled and diced apples. When they start and make, go incorporating the rest of the ingredients. Put everything to cook over a very low heat for 1 hour until the syrup thickens.

Remove the lemon rind, cinnamon and anise. Let it cool and serve with cream, unsweetened Greek yogurt, curd or whipped fresh cheese.

Nougat panna cotta

Ingredients for 6 people:

4 dl of cream to assemble

120 g of nougat

50 ml milk

40g sugar

3 gelatin sheets.

For the salted caramel sauce:

115 g of brown sugar

115 g butter

140 g of cream.

Elaboration:

Caramel sauce: Put the sugar in a pan and without touching it, wait for it to become caramel. Pour the hot cream very carefully and stir well until it is integrated. Add the butter in cubes while stirring everything. Then let it cool down to room temperature and add a generous tablespoon of salt.

Panna cotta: Hydrate the gelatin in cold water for about 5 minutes and, in the meantime, grind the rest of the ingredients. Heat stirring without stopping until it starts to boil. Then add the drained gelatin sheets. Stir well and distribute into flan greased with butter. And leave to curdle overnight in the fridge.


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