Saturnalia Dessert
250g golden caster sugar
300ml red wine, such as Shiraz
1 cinnamon stick, halved lengthwise
6-8 small dessert pears, peeled, halved and cored
350g good quality bitter chocolate
1 mandorlata cake or panettone (1kg)
250g ricotta cheese
500g good quality vanilla custard
250ml white rum
500g strained natural Greek yoghurt
2tsp vanilla essence
2 sheets edible gold leaf
Combine 175g caster sugar, the wine, cinnamon and 650ml […]
250g golden caster sugar
300ml red wine, such as Shiraz
1 cinnamon stick, halved lengthwise
6-8 small dessert pears, peeled, halved and cored
350g good quality bitter chocolate
1 mandorlata cake or panettone (1kg)
250g ricotta cheese
500g good quality vanilla custard
250ml white rum
500g strained natural Greek yoghurt
2tsp vanilla essence
2 sheets edible gold leaf
- Combine 175g caster sugar, the wine, cinnamon and 650ml boiling water in a saucepan and boil for 5 minutes. Add the pears and poach for 25-30 minutes, then remove. Boil the liquid for 20 minutes until reduced to 400ml, and remove the cinnamon.Â
- Poor 200ml fo this syrup into another pan. Add 200g chocolate, stir and gently simmer to make a sauce, then cool.
- Cut the cake or panettone into chunks and use some to line the base of a serving dish. Sit the pears on top and drizzle with the wine syrup. Pour over the chocolate sauce.Â
- Whisk half the ricotta, half the custard and 4tbsp rum and spoon over. Add a final layer of cake and remaining rum.
- Whisk together half the yoghurt, remaining ricotta and sugar and vanilla essence and poor over.Â
- Chop and scatter the rest of the chocolate. Whisk the remaining custard and yoghurt and pour on top. Decorate with gold leaf.
Make this dessert in a large glass bowl to show its many layers at their best. For true splendour, decorate with edible gold leaf, which is available from cake decorating suppliers.
Lastest posts in Christmas Desserts
Bitter Chocolate Chestnut Torte
120g unsalted butter, plus extra for greasing the tin
200g dark chocolate, at l...
http://www.blog.christmasgems.co.uk/?p=17
Christmas Pudding
100g (3.5oz) dried apricots, roughly chopped
150g raisins or sultanas
200g (7o...
http://www.blog.christmasgems.co.uk/?p=10
This entry was posted
on Saturday, November 10th, 2007 at 4:45 pm and is filed under Christmas Desserts.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
Did you enjoy this Article?
Please subscribe to our Feed, it's free of charge!
November 10th, 2007 at 5:37 pm
[…] Cooking wrote an interesting post today onHere’s a quick excerpt250g golden caster sugar 300ml red wine, such as Shiraz 1 cinnamon stick, halved lengthwise 6… […]