Decadent Desserts
PANETTONE & CHOCOLATE PUDDING
INGREDIENTS
Serves 4-6
1x750g Muzzi Panettone Classico
30g butter, softened, plus extra for greasing
1 pack Simply Better Colombian Dark Chocolate, finely chopped
2 tbsp caster sugar
1 tsp ground cinnamon
1 carton Simply Better Single Source Irish Jersey Cream
250ml Simply Better Irish Jersey Whole Milk
3 Simply Better Free Range Irish Corn Fed Eggs
Icing sugar, to dust
METHOD
1. Preheat the oven to 180C (350F/Gas Mark 4). Using a serrated knife cut the panettone into 9 slices, discarding the ends. Spread with the butter and then cut each slice into two triangles.
2. Lay half of the panettone triangles over the base of a buttered baking dish. Sprinkle over half of the chocolate, then cover with the rest of the triangles, spread-side up, in a slightly overlapping layer. Scatter over the rest of the chocolate.
3. Whisk the sugar and cinnamon into the cream in a bowl, then whisk in the milk and eggs. Pour it over the panettone and gently push down the top layer into the liquid so it soaks up all the eggy mixture. Leave for about 5 minutes to settle for – up to 2 days is fine – covered with clingfilm in the fridge.
4. Put the dish in a small deep roasting tin and pour enough just-boiled water into the tin to come halfway up the side of the dish. Bake for 30 minutes until puffed up and golden. Remove from the oven and leave to rest for a few minutes, then serve warm, dusted with the icing sugar.
CHRISTMAS TIRAMISU
INGREDIENTS
Serves 6-8
2450ml espresso made with Simply Better Coffee (freshly brewed and left to go cold)
3 tbsp caster sugar
6 tbsp amaretto liqueur, or to taste
500g mascarpone
1 carton Simply Better Irish Made Vanilla Bean Fresh Custard
2 cartons Simply Better Single Source Irish Jersey Cream
1 Muzzi Pandoro, cut into slices
2 tbsp cocoa powder
1 bar Simply Better Venezuelan Milk Chocolate, finely chopped
METHOD
1. Mix the espresso, caster sugar and amaretto together in a shallow dish.
2. Beat together the mascarpone and custard into a separate bowl. Whip the cream then, using a spatula, fold half into the mascarpone mix. Keep the remainder aside, you will use it to decorate.
3. Soak pieces of the pandoro into the coffee mixture and use to line a trifle bowl. Spread half the mascarpone mixture on top. Repeat these layers and finish with a layer of the pandoro. Dollop the rest of the cream on top and then dust with the cocoa powder. Chill for at least two hours or up to two days is fine. Scatter over the Venezuelan chocolate to serve.
MULLED FRUIT TRIFLE
INGREDIENTS
Serves 4
100ml port
50g caster sugar
100ml Simply Better Handmade Tipperary Apple Juice
1 tsp cinnamon
1 tsp vanilla extract or 1 vanilla pod
150g frozen blackberries
150g frozen raspberries
300g Simply Better Frozen Irish Strawberries
200ml Simply Better Jersey Cream
200g Madeira cake (shop bought), broken into pieces
2 tubs Simply Better Irish Made Vanilla Bean Fresh Custard
Grated rind of 1 orange
100g Simply Better Crushed Amaretti Biscuits, crushed
METHOD
1. To prepare the mulled fruit, place the port in a saucepan with the apple juice, sugar, cinnamon, vanilla and bring to the boil. Reduce the heat and simmer for 4-5 minutes, until syrupy, stirring occasionally. Place the frozen berries in a bowl and pour over the warm apple juice and port syrup, then set aside until cooled. This can be made a day or two ahead and stored in a sealed container in the fridge.
2. When ready to serve, whip the cream in a bowl until you have achieved soft peaks.
3. Spoon some of the mulled fruit into the bottom of four martini glasses or similar tall glasses. Scatter some of the Madeira pieces into the glass then spoon over some mulled fruit syrup and cover in a layer of the custard. Add a final layer of the cream and grate over the orange zest, then sprinkle over the crushed Amaretti biscuits and serve immediately.