Find out how to prepare delicious and versatile recipes to delight your guests’ palates
Christmas is a time of celebration, togetherness and, of course, a perfect opportunity to enjoy irresistible sweets. To bring freshness and lightness to the Christmas table, fruit is the ideal ingredient. Not only do they enhance the colors and flavors of the recipes, but they make the preparations more practical and versatile, guaranteeing desserts that delight both the palate and the eyes.
So, check out 5 fruit desserts for Christmas!
Passion fruit cake
Ingredients
Mass
- 3 cups crushed paçoca tea
- 3 tablespoons canola oil
- 1 egg white
Filling
- Pulp 2 passion fruit
- 1 1/2 cups water
- 1/2 cup coconut milk
- 2 teaspoons of powdered sweetener
- 24 g unflavoured powdered gelatine, dissolved according to the package
Syrup
- Pulp of 1 passion fruit
- 1/2 cup water
- 1 teaspoon powdered sweetener
Preparation method
Dough and filling
Place the paçoca, oil and egg white in a container and mix until you obtain a moist crumb. Transfer into a mold with a removable base and fill the bottom and edges. Place in a preheated oven at 180°C for 10 minutes. Remove from the oven and wait for it to cool.
In the meantime, put the passion fruit pulp and water in a blender and blend until you obtain a smooth mixture. Sift and put back in the blender. Add the coconut milk, sweetener and gelatin and beat to combine. Spread the mixture over the dough and place in the refrigerator for 4 hours.
Syrup
In a pan, place all the syrup ingredients and cook over medium heat until it thickens slightly, stirring constantly. Turn off the heat and wait for it to cool. Unmold the cake and pour the syrup over it. Serve then.
Peach cobbler
Ingredients
- 395 g of condensed milk
- 2 cups of tea milk
- 2 egg yolks
- 2 tablespoons cornstarch
- 150 g champagne biscuit
- 1/5 cup peach syrup
- 450 g chopped peaches in syrup
- White chocolate flakes to decorate
Preparation method
Place the condensed milk, milk, egg yolks and corn starch in a saucepan and mix. Cook over medium heat until you obtain a smooth cream, stirring constantly. Book. Dip the champagne biscuits in the peach syrup and arrange them in a baking dish. Complete with cream and peaches. Repeat the operation until the entire refractory is filled, finishing with the cream. Place in the fridge to cool and finish by decorating with chocolate flakes. Serve then.
Fruit ice cream
Ingredients
- 500 g of milk cream
- 4 tablespoons of powdered milk
- 3 tablespoons of sugar
- Strawberry, blueberry, mango and kiwi cut to taste
Preparation method
In a pan, add the cream, milk powder and sugar and mix. Cook over medium heat until creamy, stirring constantly. Turn off the heat and wait for it to cool. In the meantime, place half the fruits in a refractory container. Cover with the cream and place in the fridge to cool. Finish by decorating with the rest of the fruit. Serve then.
Apple stuffed with nuts and raisins
Ingredients
- 2 red fuji apples
- 2 tablespoons honey
- 1/4 cup of nuts bites
- 1/4 cup raisin tea
- 1/2 teaspoon ground cinnamon
- 1 pinch of powdered nutmeg
- 1 tablespoon butter
- Honey for seasoning
Preparation method
Wash the apples under running water and, using a knife, cut the top. Remove the core using a spoon, being careful not to pierce the bottom. Book. Place the honey, walnuts, raisins, cinnamon and nutmeg in a container and mix. Fill the apples with the mixture and finish with a little butter on each. Place in the preheated oven at medium temperature for 25 minutes. Then remove from the oven and drizzle with honey. Serve then.
Red fruit mousse
Ingredients
- 2 cups of tea fruit red fruits (strawberry, raspberry and blackberry) chopped and frozen
- 1 cup of sugar
- 1 teaspoon lemon juice
- 10 g unflavoured powdered gelatine
- 2 tablespoons of water
- 1 cup cream
- 1/2 teaspoon vanilla essence
- Red fruits to decorate
Preparation method
Place the fruit, sugar and lemon juice in a blender and blend until you obtain a puree. Book. Place the gelatine and water in a container and mix until completely dissolved. Then place in the microwave for 15 seconds. Pour the gelatine over the red fruit puree and beat to combine. Book. Place the cream and vanilla essence in another container and mix. Add the red fruit cream to the cream and mix gently. Pour into bowls and place in the refrigerator for 2 hours. Remove from the fridge and decorate with red fruits. Serve then.
Source: Terra
Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.
