Delia Smith Christmas Recipes
Fantastic Holiday Recipes From Delia Smith
There are several Delia Smith Christmas recipes that are easy, perfect for entertaining or over the top for any holiday or celebration you may have. You can sign up through Delia Smith’s website deliaonline.com and receive many of her recipes through email.
Her website is also full of fantastic Delia Smith Christmas recipes for anyone who cares to look. Several eye catching recipes include a Christmas Chutney, The Delia Christmas Pudding, Christmas Rum Sauce, Christmas Sherry Mincemeat Cake, Christmas Mincemeat Soufflés, Irish Whiskey Christmas Cakes, Creole Christmas Cake, Christmas Hollandaise Sauce, Mulled Christmas Wine and many many more fantastic recipes.
One fantastic Delia Smith Christmas Recipes is a Christmas day dessert that can be made the day before and then put aside on the freezer is her Iced Chocolate Chestnut Creams with White Chocolate Sauce. She claims this to be one of her best ideas for frozen desserts. The ingredients for this yummy dessert are as follows; for the chocolate layer, 3 oz of dark chocolate, 1 tablespoon of rum, 2 large egg yolks, 1 large egg white. For the center you will need 1 (8 ¾ oz ) tin crème de marrons (sweetened chestnut puree), 5 fl oz double cream, 1 large egg white. For the chestnut layer, 1 (8 ¾ oz ) tin crème de marrons (sweetened chestnut puree). For the white chocolate sauce, 2 oz good quality white chocolate, chopped, 10 fl oz single cream. For the decoration, 8 pieces candied chestnut (marrons glaces). You will need 8 metal pudding bowls, or ramekins, lightly oiled to put the pudding into.
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First, start with the chocolate layer by breaking up the chocolate and putting it in a small bowl with the rum. Place the bowl over a saucepan containing about 1 inch of barely simmering water. Don’t let the bowl touch the water, and as soon as the chocolate has melted, remove it from the heat and beat in the egg yolks. Beat the egg white to soft peaks and fold it gently into the chocolate. Spoon equal parts into each of the 8 ramekins. Place the containers into the freezer for about 1 hour.
Meanwhile put 1 tin of the chestnut puree into a small bowl. Beat if with a fork to even and soften it. In another bowl, whisk the double cream until it is thickened. Fold the cream into the chestnut puree thoroughly and evenly until all marbling has disappeared. In another bowl beat the egg white until soft peak stage and gently fold it into the chestnut mixture, and now spoon it over the frozen chocolate mixture, and freeze again for 1 hour.
Last, whip the contents of the 2nd tin of chestnut puree and spoon this over to make the final layer. Cover the pudding ramekins with plastic wrap and freeze until you need them. You can serve the in the ramekins, or turn them over onto a decorate plate. To make the white chocolate topping, gently warm half the cream in a small saucepan, when it is just hot to the touch, remove from heat and add chopped chocolate pieces and stir until melted, add remaining cream and drizzle over frozen treats. |
