Best dessert and baking recipes from TASTE Magazine

Christmas dessert

Coconut and white chocolate lamingtons

5 minutes

Afternoon tea

Madeleines with strawberry fizz

20 minutes

Panna cotta

Buttermilk and vanilla panna cotta with syrupy strawberries

5 minutes

Christmas dessert

Strawberry granita with fromage blanc

Christmas dessert

Brandy Christmas pudding with vanilla ice cream

As per package instructions

Biscuit recipes

Muscadel trifle

Muscadel jellies

Serves 24

Difficulty Easy

Prep Time 20 minutes plus 2 hours setting time

Ingredients

6 leaves of gelatine
2 cups white or red Muscadel
1 drop rose-water
24 fresh, seasonal berries, washed and dried

Method

Soften the gelatine in cold water, remove and squeeze out any excess water. Place in a metal bowl and melt over a saucepan of warm water until dissolved, then remove the bowl from the heat. Whisk in the Muscadel and rose-water.

Rinse 2 large ice trays with cold water and place berries in the centre of each cube. Fill with the Muscadel jelly and set in the refrigerator.

Alternatively, set in a small loaf tin and serve in slices.

Cook’s note: It is important to pat the berries dry to achieve the correct gelatine to water ratio. If you have any doubt about the ratio, add more gelatine.

MAKE MUSCADEL SHOOTERS

Chill a bottle of red or white Muscadel. Place a jelly in six shot glasses. Top with chilled Muscadel and serve immediately.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Lemon curd yoghurt and caramel swirl

Edible Christmas decorations

Coconut and white chocolate lamingtons

Madeleines with strawberry fizz

Buttermilk and vanilla panna cotta with syrupy strawberries

Sherry trifle

Strawberry granita with fromage blanc

Brandy Christmas pudding with vanilla ice cream

Orange-scented sugar cookies

Cake pops

Muscadel trifle

Muscadel jellies

Muscadel jellies

Ingredients

Method