Christmas is a time to make merry, exchange gifts, gorge down several helpings of food, and bond with everyone forgetting old quarrels and tiffs. Whether USA or Indian gifts are one common factor that binds us all during Christmas and helps us bond with our families and friends. An important part of all the festivities is the desserts that come at the end of a sumptuous meal. Here’s a list of mouthwatering dessert recipes:
In a bowl, dissolve cherry jelly in 1 cup boiling water. Drain pears, reserving 1 cup juice. Stir pears and reserved juice into cherry jelly. Pour into a 25 cm ring tin or jelly mould coated with nonstick cooking spray. Refrigerate until nearly set, about 1 1/4 hours. In a bowl, dissolve the lemon jelly in 1 cup boiling water; refrigerate until slightly thickened. Beat in the cream cheese until blended. Pour over the cherry layer. In another bowl, dissolve lime jelly in remaining boiling water. Drain pineapple well, reserving juice. Add enough water to juice to measure 3/4 cup. Stir pineapple and reserved juice into lime jelly; spoon over lemon layer. Refrigerate until firm. Unmold onto a serving plate.
Put the dates, walnuts, almonds and apricots in a bowl with the rum and leave to soak. Meanwhile, preheat the oven to 180 degrees C. In a bowl, beat the butter with the sugar, pinch salt and eggs until creamy and light. Add the soaked fruit and reserve. Sift the flour with the baking powder and add to the egg mixture, stirring in alternately with the milk. Stir until smooth. Grease and flour a 25cm cake tin and pour in the batter. Bake about 1 hour or until a skewer tests clean. Beat the cream with the sugar until thick. Spread over the top of the cake and decorate with the glace cherries.
It has several layers. Bottom Layer: Make up the green lime jelly and put aside to start cooling while you prepare the serving bowl. Cut the jam roll cake into 1cm slices and layer around the base of the serving bowl, sprinkle with the drained fruit salad. Pour in the jelly and place in the fridge to set for 3 hours. Middle Layer: Make the red raspberry jelly, when cool add to the serving bowl. Top Jelly Layer: Make the yellow lemon jelly, when cool add to the serving bowl. Custard Layer: Make the custard according to the packet instructions. When done continue to stir off the heat until cool enough to place on top of the jelly layer. Cream Layer: Whisk cream to thicken, just before it is finished add the sugar and vanilla. Place on top of the custard layer then decorate with the tinned segments. Chill until ready to serve.
In a food processor, blend 1/3 cup of finely chopped chocolate chips. Place the chocolate chip mixture in a small bowl. Add ground hazelnut, vanilla wafer crumbs, white sugar, and melted butter to the chocolate chip mixture. Blend the mixture well. Bake the mixture in a preheated 300 degrees F oven for about 15 minutes. When baked, keep it in a cool place. Take a large bowl or container, beat the cheese, and make it fluffy. Slowly add white sugar (1 cup), baking powder, and 3 tablespoons of hazelnut liqueur. Mix the ingredients well. Add 1 cup of finely chopped chocolate chips to the cheese mixture. Pour the cheese mixture on the cool chocolate crust that you have prepared initially and bake it at a preheated 350 degrees oven for 1 hour. When baked, keep it in a cool place. Melt 2/3 cup of chocolate chips, and add 13 hazelnuts to the melted chocolate chip. Spread it on top of the cheesecake.
First, preheat the oven to 350 degrees F. In a bowl mix the items - graham cracker crumbs, 2 tablespoons of white sugar, melted butter, ground pecans, and 2 tablespoons of brown sugar. In another bowl, mix pumpkin, 3/4 cup of white sugar, ground mace, ground ginger, ground cinnamon, and salt. Keep the mixture aside. Beat the cheese and make it fluffy. Add ¼ cup and 2 tablespoons white sugar to the cheese and blend it well. Further, add baking powder. Next, add lemon and vanilla flavors to the cheese mixture. Beat, until the mixture turns smooth. As the mixture turns smooth, add the pumpkin mixture. Mix it properly and pour the batter into a pan. Bake it for 55 minutes. When it gets baked keep it cool. The pumpkin cheesecake is ready.
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