It’s time to think of desserts for your Christmas meals, and desserts with some liquor are always a good choice. Today we present several recipes that you might find useful. Do not miss them!
This dessert of Scottish origin is a mixture of whipped cream or cream, whisky, honey and raspberries or red berries.
- 100 grams raspberries
- 200 ml whipping cream
- 1 tablespoon whisky
- 50 g oat flakes
- 2 tablespoons honey
- 1 or 2 tablespoons powdered sugar
- Put the oat flakes on a tray in the oven at 160 degrees for 8 minutes until golden brown.
- Cut some raspberries and leave other whole.
- Whip the cream and when almost ready, add honey, whisky and icing sugar.
- Continue whipping for another minute.
- Place in a glass a little whipped cream, some chopped and whole raspberries and golden oat flakes. Sprinkle with icing sugar.
2. Lemon Mousse with gin and tonic jelly with pink pepper
This mousse is refreshing and delicious and quite simple to prepare.
Ingredients for 6 servings:
- Juice of 4 lemons
- 1 small can of condensed milk
- 1 envelope of lemon gelatin
- 4 sheets of unflavoured gelatin
- 500 ml whole milk
- 2 plain yoghurt
For the gin and tonic jelly:
- 100 ml gin
- 250 ml tonic water
- 8 sheets of unflavoured gelatin
- 1 lemon
- 120 ml water
- 120 grams sugar
- Hydrate the unflavoured gelatin in cold water. In a saucepan, put the milk to boil and pour the lemon gelatin.
- Stir and add the hydrated unflavoured gelatin well drained and continue stirring the preparation.
- Add the lemon juice, condensed milk and yoghurt and stir again, if the preparation don’t comes up well, remix with the mixer.
- Spoon the mixture into glasses and bring to the refrigerator until ready.
- For the gin and tonic jelly, put the gelatin sheets in cold water. Heat water, pour the sugar and mix until dissolved.
- Remove from heat and add the hydrated gelatin previously drained, lemon juice, gin and tonic water. Stir and let cool before placing a bit on each glass of mousse.
- Brings back the glasses to the refrigerator to jell and serve.
3. Biscuit cake with cheese and kumquats with whisky
The kumquats (citrus fruit that comes from China and looks like a small orange) in syrup and whisky have a touch of acidity and sweet at the same time, with a touch of liquor and give a special flavour to this recipe.
For the kumquats with whisky
- ½ kg kumquats
- 350 grams sugar
- 350 ml water
- 200 ml whisky
For the dough
- 150 grams butter
- 250 grams flour
- 100 grams sugar
- 40 grams ground almonds
- 1 egg
- 1 tablespoon vanilla extract
For the cheesecake
- 200 grams milk
- 200 grams cream
- 3 tablespoons sugar
- 1 envelope curd
- Chocolate cover
- For the kumquats with whiskey, start piercing them with a fork and boiling them in water for 5 minutes. Drain and reserve.
- Prepare a syrup with sugar and water and boil for 5 minutes. Add the kumquats, lower the heat and leave for 45 minutes, stirring occasionally.
- Place the kumquats in a jar and cover half with syrup and half with whiskey. Cover them and leave at least for three months in a dark, ventilated place.
- For the dough, melt butter and add sugar until you get a foam. Stir and add the ground almonds, salt and a tablespoon of vanilla extract.
- Add the whipped egg and mix again before gradually sprinkle the sifted flour. Mix the preparation manually.
- Place the dough in a bowl wrapped in plastic film and reserve in the refrigerator for one night.
- The next day, crush the dough with a roller, leaving a thickness of 1 centimetre. Fill the moulds and click the bottom with a fork. Bake covered with legumes in order to avoid the dough to rise at 170 degrees for 15 minutes.
- For the cheesecake, add milk, cream and a little sugar in a small pot, mix and bring to heat. Add the curd envelope and stir until boiling.
- Remove from heat and fill the pies. Put them in the refrigerator and leave at least 2 hours to curdle.
- Remove the seeds from the kumquats in syrup and place in a bowl the skin and pulp. Place in a pot 3 tablespoons of syrup and whiskey in which the kumquats were. Simmer a few minutes before adding the pulp and leave them on medium heat for another couple of minutes.
- Stir occasionally. Pour into the mixer bowl and grind.
- To assemble the cake, over the curdled cheese put a few spoonfuls of the jam made with kumquats and spread over the surface. Garnish with a little melted chocolate cover and a kumquat in syrup. Leave it in the refrigerator for 1 hour before serving.
4. Milk and wine “torrijas” with cinnamon and cardamom
“Torrijas” are one of the most traditional desserts in Spain, whether bathed in milk, wine, honey, cream or chocolate.
- 250 ml milk
- 100 ml sweet wine
- 3 tablespoons sugar
- ½ cinnamon stick
- 8 cardamom seeds
- 4 slices of bread
- 1 egg
- 1 pinch of salt
- Mild olive oil for frying
- Icing sugar
- Ground cinnamon
- Put the milk in a saucepan with wine, 3 tablespoons sugar, 1/2 cinnamon stick and open cardamom seeds.
- Bring to simmer for 8 minutes until the alcohol evaporates. Remove from heat and leave covered for 1/2 to 1 hour.
- Place the bread in a bowl and dip into the infused milk. Let soak.
- Place the pan over medium heat with mild olive oil. Whip the egg, add salt, batter the “torrija” and fry on both sides.
- Then drain on paper towels and serve with powdered sugar and cinnamon on top.
5. Raspberry liqueur chocolates
Fantastic and very easy to prepare.
- 5 strawberries
- 150 ml rum
- 6 tablespoons sugar
- 200 g milk chocolate
- 1 tablespoon ground cinnamon
- Mould for chocolates
- Wash the strawberries, remove the leaves and cut them into small pieces.
- Then marinate the strawberries, sugar and cinnamon with the rum.
- After a while, put the pieces of strawberries in a colander and let drain all the liquor well.
- Melt the chocolate in a double boiler or in the microwave (stirring every few seconds so it does not burn).
- Put into the moulds chocolate, strawberries and again some chocolate. When done, put them in the fridge. After 30 minutes they will be ready to unmold.
Veuve Clicquot Brut: a sparkling wine from the Champagne DO from the pinot noir and pinot meunier varieties and with an alcoholic strength of 12º.
Pol Roger Brut Réserve: a wine sparkling with DO Champagne a based on pinot noir and pinot meunier and 12.5º of alcohol.