Christmas desserts

Midwinter is redolent of oranges and saffron – fragrances evoking images of countries less dark and cold than our northern climes. After Christmas dinner, it’s nice to serve something refreshing like an orange salad or citrus ice cream.

Below you will find the recipe for Rice à la Malta, Chocolate cream with minty meringue topping, Panna cotta with mulled lingonberries, Rice pudding with coconut milk, Chocolate fondants, Polkagris panna cotta, Chocolate and orange semifreddo, Gingerbread pancakes, Orange clafoutis, Orange salad with Christmas ice-cream and Ice cream with citrus fruit and cardamom.


Rice à la Malta

Rice à la Malta

8 glasses 2,5-3 hours
Ingredients

Rice pudding
180 g short grain rice for rice pudding
400 g water
1/2 tsp salt
10 dl milk
200 ml cream
30 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar

Cherry sauce
225 g frozen cherries
300 ml water
90 g Dansukker Cane Sugar
2 sticks of cinnamon
1 tbsp potato starch


Put the water, rice and salt in a saucepan with a lid and boil for about 10 minutes.

Add the milk, cover with the lid, and leave to swell on low heat for about 45 minutes.

Remove the saucepan from the heat and allow the rice pudding to cool.

Whip the cream lightly and fold it into the cold rice pudding.

Add the icing sugar and vanilla sugar.

Make the cherry sauce. Bring the berries, water, cane sugar and cinnamon sticks to the boil.

Mix the potato starch with 1-2 tsp water and stir into the cherry sauce. Leave to cool, and serve the rice à la Malta in eight glasses with the cherry sauce.

The recipe was made by

Dansukker

Chocolate cream with minty meringue topping

Chocolate cream with minty meringue topping

6 small portions
Ingredients

75 g dark chocolate, chopped
200 ml whipping cream
3 tbsp Dansukker Jelly Sugar Multi
1 tbsp Dansukker Muscovado Syrup
1 tsp Dansukker Vanilla Sugar

Meringues
3 egg whites
180 g  Dansukker Granulated Sugar
30 g  Dansukker Icing Sugar
roasted hazelnuts, chopped for decoration
1-2 drops peppermint


Chop up the chocolate and set aside.
Combine the cream and jelly sugar in a small saucepan. Bring to the boil and boil for 30 seconds.
Pour the warm cream over the chopped chocolate. Add the muscovado syrup and vanilla sugar. Mix until smooth, pour into six small dishes and leave to set.
For the meringue: heat the egg whites and sugar in a pan over a water bath until the sugar has dissolved.
Remove the pan from the heat and pour the egg whites into a mixing bowl. Whisk the meringue for 5-10 minutes while adding the icing sugar. Add peppermint to taste.
Pipe the meringue over the chocolate cream and caramelise the surface using a chef’s blow torch.
Sprinkle with chopped roasted hazelnuts.

Tip
Make small meringues with the remaining meringue mix.

The recipe was made by

Dansukker

Panna cotta with mulled lingonberries

Panna cotta with mulled lingonberries

Serves 6
Ingredients

400 ml whipping cream
2 tsp Dansukker Vanilla Sugar
75 g  Dansukker Jelly Sugar Multi
1 tbsp white mulled wine

Mulled lingonberries
50 ml mulled wine
2 tbsp Dansukker Light Muscovado Sugar
60 g lingonberries


Mix the cream, vanilla sugar and jelly sugar in a saucepan and boil for 30 seconds.
Pour into four glasses and refrigerate until set.
For the mulled lingonberries, bring the mulled wine and muscovado sugar to the boil in a saucepan. Remove the saucepan from the heat and add the lingonberries.
Leave to stand for at least one hour.
Spoon the berries on the panna cotta and serve.

The recipe was made by

Dansukker

Rice pudding with coconut milk

Rice pudding with coconut milk

serves 6
Ingredients

190 short grain rice
200 ml water
40 g Dansukker Light Muscovado Sugar
2 x 400 g cans of coconut milk
30 g desiccated coconut
2 tsp Dansukker Vanilla Sugar
1 tsp crushed cardamom


Combine the rice, water and muscovado sugar in a saucepan.
Boil for 10 minutes.
Add the coconut milk.
Boil for 20-30 minutes or until the mixture has thickened.
Add the desiccated coconut, vanilla sugar and cardamom.
Dilute with water if the consistency is too thick.
Serve lukewarm with mango, desiccated coconut and chopped almonds.

The recipe was made by

Dansukker

Chocolate fondants

Chocolate fondants

Makes 6 ovenproof ramekins
Ingredients

100 g butter
150 g good-quality dark chocolate
2 eggs
2 egg yolks
40 g Dansukker Superfine Sugar
1 tsp Dansukker Vanilla Sugar
2 tbsp plain flour
1/2 tsp ground ginger
Butter + granulated sugar to grease and coat the ramekins
Cranberries or berries of your choice to serve


Melt the butter in a saucepan and remove from the heat.

Break the chocolate into pieces and allow to melt in the butter.

Beat the eggs, yolks and sugar in a bowl.

Add the dry ingredients and fold them into the chocolate and butter mixture.

Stir until the mixture turns smooth and glossy.

Grease the ramekins and coat them with the sugar.

Spoon the mixture into the ramekins. This stage can be done in advance.

Preheat the oven to 200 °C and place the ramekins in the centre of the oven.

Bake the fondants for 6-8 mins, making sure you don't overbake them. The centre should be soft and oozy.

Serve straight away with a ball of ice cream or a dollop of cream and berries of your choice.

The recipe was made by

Dansukker

Polkagris panna cotta

Polkagris panna cotta

serves 4
Ingredients

400 ml whipping cream
200 g polkagris candy sticks, broken into pieces
75 g Dansukker Jelly Sugar Multi


Combine the cream and candy sticks in a saucepan until the mixture melts. Add jelly sugar and boil for 1/2 a minute. Pour into individual glasses and refrigerate until set.

The recipe was made by

Dansukker

Chocolate and orange semifreddo

Chocolate and orange semifreddo

Makes 2 litres
Ingredients

3 eggs
2 egg yolks
1 tsp Dansukker Vanilla Sugar
160 g Dansukker Superfine Sugar
100 ml Dansukker Glucose Syrup
500 ml whipping cream
250 g dark chocolate, melted
100 g praline, chopped
The zest of 1 untreated orange


Combine the eggs, yolks, vanilla sugar, caster sugar and glucose syrup in a heat-proof bowl.

Place the bowl over a saucepan of barely simmering water and whisk the mixture with an electric whisk for 6-8 minutes or until it turns light and thick. Remove from the heat and allow to cool off slightly.

Whisk the cream. Carefully fold in the whipping cream into the egg mixture and mix until smooth.

Pour in the melted chocolate, a little at a time, add the crushed praline and stir. Add the orange zest.

Pour the mixture into a 2 litre tin or two smaller tins and freeze for 6 hours or overnight.

Allow the semifreddo to sit at room temperature before serving. Serve straight away, directly from the tin, or spoon into individual bowls.

The recipe was made by

Dansukker

Gingerbread pancakes

Gingerbread pancakes

Makes 8-10
Ingredients

210 g plain flour
60 g Dansukker Soft Brown Sugar
1/2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
100 ml water
50 ml Dansukker Muscovado Syrup
100 ml brewed coffee, cooled
2 large eggs
4 tbsp melted butter
1 tbsp freshly squeezed lemon juice + the zest of one untreated lemon
Oil or butter to brush the frying pan


Combine the flour, soft brown sugar, baking powder, bicarbonate of soda, salt and spices in a bowl.

Whisk together the water, syrup, coffee, eggs, butter and lemon juice in a large bowl. Add the dry ingredients and whisk until well-combined. Leave to stand for 15 minutes (this will allow the mixture to thicken).

Brush the frying pan with oil/butter, pour in a small amount of the mixture and fry the pancakes on a medium to high heat for 1-2 minutes on each side or until they turn golden.


Tip
Serve with muscovado syrup and a dollop of whipped cream.

The recipe was made by

Dansukker

Orange clafoutis

Orange clafoutis

makes 6-8 portions
Ingredients

125 g almond flour
50 ml plain flour
1/2 ml salt
150 ml Dansukker Granulated Sugar
4 eggs
4 egg yolks
300 ml whipping cream
1-2 oranges

To decorate
Dansukker Icing Sugar


Mix the almond and plain flour in a bowl with the salt. Add the sugar, eggs, egg yolks and cream and beat into a creamy mixture. Grease a large baking tin or 6-8 portion tins and pour in the mixture. Peel and slice the oranges and add them to the mixture. Bake in the centre of the oven at 175 °C for 20-25 minutes. Dust with icing sugar when serving. Tastes best when lukewarm.

The recipe was made by

Dansukker

Orange salad with Christmas ice-cream

Orange salad with Christmas ice-cream

makes 6 portions
Ingredients

4 egg yolks
1 dl Dansukker Granulated Sugar
2 dl low-fat crème fraîche
1/2 dl Dansukker Glucose Syrup
1 tsp ground cinnamon
1/2 tsp finely ground cardamom
Pinch of cloves

Fruit salad
4 oranges
1 1/2 dl Dansukker White Syrup
1 tsp Dansukker Vanilla Sugar
2 cinnamon sticks
2 cloves
1 star anise
1/2 red chili, finely chopped
1 dl chopped pistachio nuts


Whisk the egg yolks with the sugar. Add the crème fraîche, glucose syrup and spices. Strain through a fine-meshed sieve. Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally.

Mix the syrup, vanilla sugar, cinnamon, cloves and star anise in a pan and boil for 2-3 minutes. Add the chili. Allow to cool. Peel the oranges, remove all the skin and cut them into segments. Halve the slices and place in a bowl. Pour over the marinade. Leave to stand for 1 hour. Place the oranges on plates. Place a portion of ice-cream by the side of the salad and sprinkle pistachio nuts on top.

The recipe was made by

Dansukker

Ice cream with citrus fruit and cardamom

Ice cream with citrus fruit and cardamom

Ingredients

15 ml cardamom pods, preferably green
2 organic oranges
2 organic clementines
4 egg yolks
100 g Dansukker Superfine sugar
500 ml whipping cream
50 ml Dansukker Light Syrup

To decorate
1 organic orange
100 ml Dansukker White Syrup
60 g Dansukker chocolate flavoured icing sugar
10 g Dansukker Vanilla Sugar
100 ml cream


Crush the cardamom pods and remove the shells. Zest and juice the citrus fruits. Put the juice, zest and cardamom in a saucepan and simmer until reduced by half. Set aside to cool. Whisk the egg yolks with the sugar until light and fluffy. Bring the cream and syrup to the boil. Pour the hot cream into the egg mixture a little at a time, whisking vigorously. Strain the cooled citrus juice into the mixture. Churn the mixture in an ice cream machine. Alternatively, freeze it in a mould for at least 5 hours, stirring it every 30 minutes. Cut the peel off the orange and cut it into very thin strips. Boil the strips in the syrup until soft. Mix the chocolate icing sugar, vanilla sugar and cream in a saucepan and bring to the boil. Spoon the ice cream into glasses or onto plates. Decorate with the orange peel and drizzle with chocolate sauce.

The recipe was made by

Dansukker

You will find more recipes for Christmas desserts here »