Nothing sparks Christmas joy quite like trying your hand at getting festive in the kitchen.
Spice Infused Cream Ingredients 450g Thickened Cream 1 Cinnamon Quill ¼ Nutmeg (micro planed) 5g Star Anise 3g Cloves
(The recipe makes enough for a 28 x 20cm tray)
Method 1. Toast star anise, cinnamon and cloves in a pot until fragrant. 2. Add cream and warm to 80 degrees. 3. Remove from heat and add nutmeg. 4. Allow to infuse overnight.
Christmas Parfait Ingredients Strain-infused cream from the above recipe 75g Egg whites 150g Caster Sugar 100g Amarena cherry (chopped) 1 Orange zest
Method 1. Whip egg whites until foamy in a stand mixer. 2. Combine caster sugar in a small pot with 50ml of water and bring the sugar syrup to 118°C. 3. Turn mixer to low and slowly stream the sugar syrup into the egg whites. 4. Turn the mixer on to high and whip until the mixture cools completely. 5. Whip cream to medium peaks. 6. Gently fold together cream, meringue, cherries and zest. 7. Line baking tray with baking paper and pour in parfait, smoothing the top with a spatula. 8. Place in freezer to set. 9. Simply slice, serve with fresh cherries, and enjoy!
