Join John Toal and the team for a Christmas Special, featuring carols and live music, plus Chef Paula McIntyre putting her finishing touches to the Christmas feast. Including News.
Sherry Triffle with Clementines & Caramel Cherry Mousse Desserts
Clementine Poundcake Base
150g soft butter
150g castor sugar
100g ground almonds
300g self raising flour
Zest of 2 clementines
Set oven to 180oc.
Beat the butter and sugar until pale and fluffy.
Add the eggs one at a time and then fold in the almonds, flour and zest.
Pour into a greased and lined baking tin and bake for 30 minutes or until an inserted skewer comes out clean.
Cool then cube and place in the bottom of a trifle bowl.
Drizzle liberally with sherry - my personal favourite is Pedro Ximenez that you can get in most off licences.
For an alcohol free version, drizzle the sponge with orange juice or elderflower cordial.
2 gelatine leaves
Peel 4 of the clementines and slice in three then into segments.
Soak the gelatine in cold water.
Drain any juice into a saucepan and juice the remaining clementines into the pan.
Add the Grenadine and bring to the boil.
Drain the water from the gelatine and add to the hot liquid. Remove from heat.
Place the segments in a tray and pour over the liquid. Cool and set.
When set cut into cubes and place over the sponge.
White chocolate Layer
200ml double cream
200g chopped white chocolate
Bring half the cream to boil and add the chocolate.Remove from heat and cool.
Fold into the mascarpone with the remaining cream then whisk to a smooth consistency.
Pour over the jelly and place in the fridge.
4 egg whites
300g castor sugar
1 tablespoon liquid glucose
Boil the sugar, glucose and water until the mixture reaches soft ball stage - after boiling for 5 minutes approximately a drop of the liquid placed in cold water will form a pliable ball.
Whisk the egg whites to stiff peaks then stream the hot syrup into the them, whisking constantly. When all the liquid is added continue to whisk until cool - about 10 minutes.
Pipe over the trifle and glaze with a blow torch.
Caramel Cherry Mousse with Crunchy Pecan and Coconut Layer, Rum Ganache and Honeyed Rice
Crunchy pecan and coconut layer
100g crushed chocolate digestives
50g desiccated coconut, toasted until golden
75g pecan nuts
Heat the sugar in a pan, without stirring until it turns amber.
Add the pecans, mix and turn onto parchment paper.
Cool and then crush in a bag with a rolling pin.
Melt the butter and mix the digestives with the crushed pecan and coconut.
Place in a greased baking tin, lined with cling film. Press well and chill.
Caramel Cherry Mousse
1 tin banoffee toffee
100ml double cream
75g dried sour cherries
4 leaves gelatine
Place the toffee in a bowl and soak the gelatine in cold water.
Boil the cherries and cream and add the bloomed gelatine.
Mix into the toffee.
Pour onto the chilled crunchy layer and spread evenly.
Chill to set for about 4 hours.
100g rice crispies
Melt the butter and honey together.
Mix in with the crispies and press onto the set caramel layer.
50ml dark or spiced rum ( for an alcohol free version just leave it out and add a teaspoon of cinnamon to the cream)
200g chocolate, chopped
150ml double cream
Boil the rum to reduce by half and add the cream.
Bring to the boil and pour over the chocolate.
Stir until the chocolate melts. Stir occasionally until the mix reaches piping consistency - about 20 minutes.
Place in a piping bag and pipe onto rice.
Serve garnished with gold or silver balls.