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CULINARIA ON THE FESTIVE TABLE – THE DELICIOUSNESS OF DESSERT

CULINARIA ON THE FESTIVE TABLE – THE DELICIOUSNESS OF DESSERT

And so it is, that for Christmas, more than any time of year or any other lunch or dinner, dessert is a must!
But after spending a lot of time getting the details right for that tone-setting starter and impressive main course, the average home cook would like to make a dessert that will not keep him or her on their feet for too much longer. That being said, there is no excuse for skimping on dessert – it should still be delicious and decadent.

Chef Pieter shares his take on trifle and it ticks all the boxes – delicious, decadent, quick, pocket-friendly and impressive!

Now serve this with a matching glass of wine and your guests will really appreciate your attention to detail. For a drier palate, the Culinaria Méthode Cap Classique will be a beautiful bubbly partner while the sweet tooth will enjoy the 2013 Culinaria Muscat de Frontignan.

Recipe for Leopard’s Leap Christmas Trifle with Culinaria Méthode Cap Classique Jelly

For Jelly:

Silicone ice tray

60g blueberries

60g raspberries

4 gelatine leaves

Cold water

150 ml hot water

2 tablespoons caster sugar

400 ml Leopard’s Leap Culinaria Méthode Cap Classique

Place the berries in a silicone ice tray and refrigerate. Soak the gelatine leaves in cold water for 5 minutes. Remove from the water and allow excess water to drip off. Place leaves in a bowl and cover with hot water and sugar. Stir to dissolve the gelatine and sugar.

Allow gelatine water to cool to room temperature, stir in the Leopard’s Leap Culinaria Méthode Cap Classique. Pour over the berries in the chilled mould. Return to the fridge to set.

When the jelly is set, dip the bottom of the mould in hot water to melt the jelly very slightly and turn out on a plate.

For the trifle:

Serves 6-8

200ml fresh cream

5ml castor sugar

5ml orange extract

1 Madeira Bar Cake 280g

15ml 2013 Leopard’s Leap Culinaria Muscat de Frontignan

Leopard’s Leap Culinaria Méthode Cap Classique jelly cubes

200ml Vanilla custard

In a bowl, whisk the cream and castor sugar until a firm peak, fold in the orange extract.

Slice Madeira cake into 8-10 slices, use a small star cookie cutter and cut the slices of cake into small Christmas stars.

In the bottom of 6 – 8 martini glasses layer the cake stars, lightly drizzle with 2013 Leopard’s Leap Culinaria Muscat de Frontignan.

Place jelly cubes in glasses, add a layer of custard and top the dessert with the orange cream.

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