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Winter Wonderland Dessert

On the third day of Christmas my true love gave to me a Winter Wonderland Dessert to keep me cool…

December 14, 2016

Winter Wonderland Dessert

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Winter Wonderland Dessert

ingredients for twelve winter wonderland desserts

jelly

14 x gelatine sheets
250ml elderflower cordial
1.25L water
75gm caster sugar
⅓ tsp silver edible glitter

snow chantilly cream

150ml sour cream
300ml thickened cream
3Tbsp icing sugar
1 tsp vanilla extract

red fruits

500gm watermelon
400gm strawberries
200gm fresh raspberries

method

  1. Make jelly. Immerse gelatine sheets in cold water for about 3 minutes to soften.
  2. Mix elderflower cordial with 1 litre cold water (ice topped up with water to measure 1 litre).
  3. Place caster sugar with remaining 250mls water in small saucepan on stove top. Heat until nearly boiling and sugar has dissolved.
  4. Drain soft gelatine leaves from cold water and drop into hot sugar syrup. Stir briefly to dissolve.
  5. Pour sugar syrup mix into elderflower cordial. Stir through glitter. Stirring occasionally for about 10 minutes, allow ice to fully melt, jelly to start to set and glitter to be suspended.
  6. Half fill 12 x 250ml glasses with jelly. To set jelly on angle, carefully sit glasses on non-slip mat on tray, with bases pressed into folded up foil ‘log’. Alternatively, sit glasses in muffin moulds that have been loosely lined with folded foil to create the desired angle. Place in fridge to set fully. This can take from 3 hours but overnight is best. Make sure jelly is covered with plastic wrap if pre-preparing to avoid absorption of other flavours in the fridge.
  7. Close to completing dessert, prepare red fruits. Hull and thinly slice strawberries. Cut watermelon into ½cm thick slices and punch out star shapes. Refrigerate in covered bowl in separate piles with raspberries.
  8. Whisk all ingredients for chantilly cream until stiff peaks form and it holds its shape.
  9. Fill piping bag fitted with #20 star nozzle with chantilly cream. Pipe a large rosette (like a 99 soft serve ice cream) on the lower jelly ‘slope’.
  10. Gently toss watermelon stars with sliced strawberries and fresh raspberries and fill the other side of the glass.
  11. Serve chilled from the fridge.

cooks notes:

  • A small star cutter will be needed for this recipe to create the watermelon stars.
  • Choose small strawberries if possible as they will look better in individual serving glasses.
  • If fresh raspberries not available, use frozen. For best results place raspberries on plate on absorbent paper in single layer, cover and defrost overnight in refrigerator and abracadabra, they look just like fresh ones!
  • Leaf gelatine can be purchased from good food stores and many big chain supermarkets.
  • Serve with a scoop of vanilla ice cream in place of chantilly cream if preferred.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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