What goes down well for dessert after Christmas dinner?

HappyIdiotTalk

I'm making the desserts for Christmas dinner this year (OH volunteered me to take some of the burden off her mum). There will of course be a Christmas pudding, but I need to knock up 3 more (lots of people coming). I've just been looking through some cook books, and have some ideas:

Tiramisu
Gordon Ramsey lime panna cotta
Hue Fernley Whittingstall chocolate moose
Vanilla ice-cream

The Tiramisu is a must as its always on the table at Christmas and has become a tradition. But what would people be pleased to see on the table after Christmas dinner? Anything in particular? The above list are just things I fancy - being a bit of a pudding man!

shell2001

I always have to make profitteroles with my secret chocolate sauce! Also plan on doing a lemon cheesecake and a fresh fruit salad.

freyasmum

It has to be trifle! We have that every single year.

I put either lady fingers or a basics/value sponge on the bottom of a large dish. I usually do two layers as I like it that way. Then I pour in the jelly and leave to set. Once set, I put a tin of pears on top and cover with custard (thick, none of your thin nonsense, here). Once that has set a bit more, I cover it with cream. My ultimate favourite is sterilised cream. Then I top it with a bar of grated chocolate.

I suppose it's the same idea as tiramisu, but I don't like that so the trifle is a good alternative

Lx

miss_phish

A really beautifully light desert is whole satsumas poached in a stunning spicy red wine.

Looks fantastic and im always asked for the recipe!!

Can be served on its own, with cream or ice cream. Off to find the recipe for you...

miss_phish

Satsumas poached in red wine

5 Satsumas
500ml Red Wine
200ml Cold Water
400g Sugar
2 Cinamon Sticks
1 Vanilla Pod

Place satsumas into large bowl. Pour boiling water over them and poach for 2 minutes. Drain and refresh in cold water. Remove peel and pith but leave satsumas whole.
Bring wine, water and sugar to a boil, add cinamon & vanilla and stir until sugar dissolves. Boil for 15 minutes until reduced by half. Remove form heat and add satsumas, serve hot or cold.

It is a stunning dish, and the wine becomes quite syrupy - divine drizzled over ice cream..... Yummmmmm!

Bongedone

Get a cheap Christmas pudding and break it into chunks and steep it in some brandy. Soften some vanilla ice cream and mix it in. Then refreeze in portions. My local pub did this one year and it was very nice.

By soften I only mean soft enough to add the Chrismas pud.

Dumyat

I've usually provided a few options, and everyone goes for the fresh fruit salad! After such a large main course, something fresh and light is nice.

HappyIdiotTalk

miss_phish wrote: »

Satsumas poached in red wine

5 Satsumas
500ml Red Wine
200ml Cold Water
400g Sugar
2 Cinamon Sticks
1 Vanilla Pod

Peel satsumas into large bowl. Pour boiling water over them and poach for 2 minutes. Drain and refresh in cold water. Remove peel and pith but leave satsumas whole.
Bring wine, water and sugar to a boil, add cinamon & vanilla and stir until sugar dissolves. Boil for 15 minutes until reduced by half. Remove form heat and add satsumas, serve hot or cold.

It is a stunning dish, and the wine becomes quite syrupy - divine drizzled over ice cream..... Yummmmmm!

Sounds interesting - thank you for the recipe. I'll have a crack at these next weekend or maybe in the week and see how I get on. I've posted this early so I can practice suggestions before the day (I'm not the most confident cook in the world).

Oops laptop just fell on floor... still working!

tinselfairy

Mincemeat filo pastry parcels or Bailey's trifle.

Both nice and easy, let me know if you want the recipe for either.

lightisfading

I would go for lemon cheesecake (sweet, but not too sweet), fresh fruit (or maybe something like sorbet?) and something chocolatey

thriftmonster

Lemon meringue pie or Delia's truffle torte are the favourites here.