We’ve created a list of the best Christmas entertaining recipes! Today, we’re showcasing the following recipes:
1. Raspberry and Pistachio Bombe Alaska
2. Summer Berry Spritz
Raspberry and Pistachio Bombe Alaska Recipe
Serves 10-12 // Prep and cook: 2 hrs 25 mins (plus cooling, freezing)
Ingredients
Cooking oil spray
1 tbsp orange juice
1 tbsp Cointreau
Meringue
4 egg whites
220gm (1 cup) caster sugar
¾ tsp sea salt
½ tsp vanilla bean paste
Raspberries and slivered pistachios, to serve
Pistachio dacquoise
315gm pistachios
225gm icing sugar
55gm flour
½ tsp sea salt
9 egg whites
110gm (½ cup) caster sugar
Finely grated zest of 1 orange
35gm melted butter
Cardamom and honey semifreddo
300ml thickened cream
2 tbsp honey
3 egg whites
55gm caster sugar
½ tsp ground cardamom
125gm (1 punnet) raspberries
Raspberry coulis
125gm raspberries
75gm icing sugar, sifted
1 tbsp lime juice
Method
1. For pistachio dacquoise, preheat oven to 160°C fan-forced. Line an oven tray with baking paper. Spread pistachios over tray and roast for 10 minutes until golden. Cool. Transfer pistachios to a food processor with icing sugar, flour and salt, then process until finely ground. Increase oven to 170°C fan-forced. Grease and line a 3cm-deep, 40cm x 30cm baking tray with baking paper. Whisk egg whites in an electric mixer until soft peaks form. Gradually add the sugar and whisk until thick and glossy. Fold in pistachio mixture, in three batches, then fold in orange zest and butter. Spread evenly over the lined tray. Bake until golden and centre springs back when lightly pressed (20-25 minutes). Loosen edges with a knife and then invert onto sheets of baking paper. Peel baking paper from dacquoise and cool completely.
2. Grease and line a 2.25-litre Dolly Varden cake tin with plastic wrap, then spray with oil. Trim the edges of dacquoise. Cut the dacquoise in half lengthways. Cut a 19cm round and a 5cm round from one half of the dacquoise. Cut remaining dacquoise half into four 15cm x 7cm rectangles. Place the 5cm round of dacquoise on the base of the tin. Line the sides of the tin with the rectangles of dacquoise and then cut and paste excess dacquoise to fill gaps in the tin. Combine orange juice and Cointreau in a bowl. Brush dacquoise with some of the liqueur mixture, then place in the freezer to firm while you make the semifreddo.
3. For cardamom and honey semifreddo, whisk cream and honey in a large bowl until soft peaks form; refrigerate until required. Whisk egg whites in an electric mixer on high until soft peaks form. Gradually add the sugar and cardamom until mixture is thick, glossy and sugar has dissolved (4-5 minutes). Fold meringue into whipped cream. Fold in raspberries. Spoon semifreddo mixture into lined mould and smooth top. Top with the round of dacquoise. Brush dacquoise with remaining liqueur mixture and cover in plastic wrap. Freeze overnight to firm.
4. For raspberry coulis, process all ingredients in a food processor until smooth. Strain into a clean bowl. Cover and refrigerate until ready to serve.
5. Unmould bombe and place on serving plate. Return to freezer while you make the meringue. For Swiss meringue, combine egg whites and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water and use a spatula to stir egg mixture for 10 minutes until sugar has melted and a thermometer inserted into the mixture reads 70°C. Transfer egg mixture to an electric mixer and whisk on high until meringue is cool and very thick (10-12 minutes). Add salt and vanilla and whisk until combined.
6. Remove bombe from freezer. Cover with meringue and use an offset spatula to create swirls. Scorch with a blowtorch until burnished. Serve slices with raspberries and pistachios, and drizzle with raspberry coulis.
Summer Berry Spritz Recipe
Serves 10-12 // Prep and cook: 20 mins
Ingredients
Ice, to serve
60ml (¼ cup) Cointreau
60ml (¼ cup) lime juice
60ml (¼ cup) strawberry syrup
30ml red vermouth
60gm raspberries
Champagne or prosecco, to top up
Raspberries, to serve
Lemon thyme sprigs, to serve
Strawberry syrup
100gm strawberries, coarsely chopped
100gm caster sugar
Method
1. For strawberry syrup, combine strawberries, sugar and 2 tbsp water in a small saucepan. Bring to a simmer over medium-high heat. Cook, stirring frequently, until reduced to thin syrup (4-5 minutes). Cool to room temperature; strain syrup and refrigerate until ready to serve.
2. Fill a large cocktail shaker three-quarters full with ice. Add Cointreau, lime juice, strawberry syrup, vermouth and raspberries. Shake well. Strain mixture among 10-12 chilled Champagne glasses. Top up with prosecco or Champagne and garnish with extra raspberries and lemon thyme sprigs.
Best Christmas Entertaining Recipes
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Bourbon Ham, Roast Potatoes and an Apple & Fennel Salad
Whisky Ginger Christmas Pudding with Salted Maple Butter and Ginger Custard