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Post by HalcyonDaze on Dec 14, 2013 3:06:53 GMT -5
I'd like some ideas.
The past two years I've done something along the lines of Eton Mess, and the year before that was a sort of raspberry mousse.
This year, I was thinking of maybe trying something else.
Remember it will (most likely) be hot here, so nothing that is baked, or is a warming dessert.
Not nuts
Probably no or minimal chocolate (my stash of the nut safe chocolate is seriously low now that one of the main stores no longer stocks it)
Preferably something that is very easy to prepare.
Ta.
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Post by scicaro on Dec 14, 2013 3:35:30 GMT -5
How about the Danish rice pudding which is served cold. I'll find a recipe (I guess you'll probably have to leave out the almonds though).
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Post by HalcyonDaze on Dec 14, 2013 3:41:28 GMT -5
I'll look at the recipe, but I detest hot rice pudding. In theory it should be something I like, but the hot milky rice just turns my stomach.  |
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Post by HalcyonDaze on Dec 14, 2013 3:42:26 GMT -5
See, I'd do a trifle, but I just don't feel like baking a cake in the lead up to Christmas, and all the store bought ones would have the traces of nuts warning.
PITA.
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Post by scicaro on Dec 14, 2013 3:45:29 GMT -5
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Post by scicaro on Dec 14, 2013 3:47:25 GMT -5
I'll look at the recipe, but I detest hot rice pudding. In theory it should be something I like, but the hot milky rice just turns my stomach. I hate hot rice pudding too but this is served cold with lots of cream and sugar and is yummy. |
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Post by Tulipana on Dec 14, 2013 4:06:29 GMT -5
Your sister is cooking Christmas dessert and we'll get to eat it :-)
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Post by Tulipana on Dec 14, 2013 4:08:35 GMT -5
In all seriousness, I never really 'got' trifle.
Last summer I had a 'summer tiramisu' in a restaurant which was beautiful, lots of summer fruit and coulis. YUM. There's a lot of recipes online.
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Post by lillielangtry on Dec 14, 2013 4:09:48 GMT -5
I want to suggest tiramisu, but I guess if you would have a problem with shop-bought ladyfingers biscuits you'd have to bake your own. It's not really hard but it would add another stage to the whole thing. On the plus side, you could prepare the whole thing the day before, I find tiramisu improves for being refrigerated overnight...
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Post by crazycat on Dec 14, 2013 4:56:53 GMT -5
I have a very easy recipe for trifle if you need it! Not sure about the nut free though as the sponge ingredient is the jam Swiss rolls from Coles.
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Post by Deleted on Dec 14, 2013 6:09:09 GMT -5
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Post by scicaro on Dec 14, 2013 6:11:13 GMT -5
I don't like trifle it's just too many things mixed together plus custard which I've never been a fan off. A bit like puke in a bowl.
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Post by riverhorse on Dec 14, 2013 10:20:17 GMT -5
Remember that really yummy berry jelly with sparkling wine that's in the cookbook we both got after doing that cooking course at that gorgeous place in the Southern Highlands - that would be perfect!!
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Post by sophie on Dec 14, 2013 11:30:00 GMT -5
Do you have an ice cream maker? Some seriously decadent ices or gelatos or ice cream with alcohol infused fruit for the adults
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Post by princessofpenguins on Dec 17, 2013 8:14:27 GMT -5
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Post by poppy on Dec 18, 2013 5:39:19 GMT -5
my quick easy christmas dessert is a no bake lemon cheesecake, have made it as a mango cheesecake. If biscuit bases are problematic, just make the cheesecake bit and put in a large bowl or as I have done in the past purchased small plastic glasses (whiskey size I think) - top with cream.
basic recipe, if you are interested I will post in full -
lemon jelly - combined with chilled whipped evaporated milk and creamed cheese. There is extra lemon for flavour and vanilla maybe some caster sugar not sure. evaporated milk needs to be chilled for 24 hours prior to whipping. Cheesecake then needs to be refrigerated for 24 hours before use.
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Post by HalcyonDaze on Dec 18, 2013 5:51:46 GMT -5
I think I'm going back to the eton mess style thing, as everyone is happy with it. It was just me wanting to change things. Plus I won a $20 voucher at a local greengrocers today so can stock up on really good berries for the dessert.
Poppy, the cheesecake recipe sounds good, might make it for another time, if you can post it.
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Post by riverhorse on Dec 18, 2013 9:15:02 GMT -5
Kate, Poppy's no bake cheesecake sounds a lot like that amazing lemon-lime torte that mum makes a lot - it's in her recipe book sourced way back in the 1960s - that might be another option if you can find nut-free bikkies for the base - or just serve up the cheesecake part in a cocktail glass.
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Post by sophie on Dec 19, 2013 0:24:05 GMT -5
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Post by veronicainsocks on Dec 20, 2013 1:21:42 GMT -5
i love pavlova!
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Post by wombatrois on Dec 20, 2013 7:28:35 GMT -5
imho you can't go past eton mess. I make a very decadent chocolate pavlova and use that as the base. I reckon raspberries and chocolate is a match made in heaven and cherries with chocolate is a close second. Adding some gooey ice-cream as a base to the mess is also a great addition (connoiseur or similar - but only vanilla, otherwise you spoil the taste of the dish).
I'm off to my farmers market tomorrow to stock up for Christmas. I'll have to get there super early because the queues will be ridiculous. On my shopping list will be raspberries, cherries, other stone fruit, asparagus, peas (all types, including shelling), milk that's been bottled a few hours before the market, and all sorts of other veggies. Yum.
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Post by Deleted on Dec 20, 2013 10:17:06 GMT -5
Eton Mess is my favourite summer pudding but you can't get better than STP (Sticky Toffee Pudding) in the winter, especially with a big dollop of mascarpone!!
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Post by poppy on Dec 22, 2013 5:35:49 GMT -5
sorry about the delay but have misplaced my recipe book -
Cheesecake
1pkt Marie Biscuits
250grm margarine
crush biscuits, add melted butter press on bottom and sides of 9" spring pan.
Filling:
1 tin evaporated milk (chilled for 24 hours)
1 tsp vanilla
2 lemons
1 cup castor sugar
1 pkt. lemon jelly
2/3 cup hot water
250 gram cream cheese
dissolve jelly in hot water, add lemon juice to make 1 cup liquid. Add grated rind of lemons. In a large bowl, whip evaporated milk until very thick.
Beat cream cheese separately, add sugar and vanilla then add to beaten milk. Next add still warm jelly and lemon mixture. Pour into case and chill for 24 hours.
I generally add an extra teaspoon gelatine to the jelly just to make it a bit firmer.
For a variation, I have used mango jelly and mashed some mango thru the mixture.
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Post by ozziegiraffe on Dec 22, 2013 5:43:41 GMT -5
My two Christmas stand- bys are pavlova and trifle, but I am lazy and buy the cake or pavlova base, adding loads of fresh fruit.
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Post by poppy on Dec 22, 2013 15:23:46 GMT -5
another one I have done - bought cream puffs, filled with cream submerge into a large bowl of chocolate mousse.
also a variation of choc ripple cake - choc ripple biscuits, cream and choc mousse layer mousse, cream and biscuits. haven't done it for a long time, from memory it works better if you have cream on both sides of the biscuits, then the mousse. Have bought packet mousse to make it even easier.
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Post by HalcyonDaze on Dec 22, 2013 22:42:07 GMT -5
I actually found the sponge finger biscuits today that were nut safe, so could think about a summer berry tiramisu. I bought loads of fresh berries today - blackberries, raspberries, blueberries and strawberries.
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Post by wombatrois on Dec 23, 2013 0:33:40 GMT -5
I'm doing eton mess for the other side of family on Boxing Day now - thanks! (my chocolate pav one - I'm cooking the pav tonight).
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Post by Deleted on Dec 23, 2013 2:39:02 GMT -5
Poppy, that lemon cheesecake sounds a lot healthier than my white choc one. Mine is a slither at a time!!!
300g full fat cream cheese
250g mascarpone cheese
300ml double cream
400g white chocolate
500g digestive biscuits
Few knobs of butter
Crush biscuits, melt butter and combine for base then mix all other ingredients, except choc. Melt choc slowly and add to rest of ingredients.
Mmmmmmmmm
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Post by Phar Lap on Dec 23, 2013 2:42:54 GMT -5
Re biscuits and nut safe - none of the Arnotts biscuits are nut safe. Four year old gd has nut allergy, her mum buys Orgran biscuits.
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Post by HalcyonDaze on Dec 23, 2013 3:09:51 GMT -5
Which woollies have stopped stocking, along with the macro ones.
GRRR
Can't wait til the Coles opens here so I can see what they stock. As it is, you still have to read every packet each time in case production has changed.
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