RTÉ Food
Course: Desserts and sweets
Makes: 30
Christmas Biscuits
Ruth says: "Festive cooking is a great way to entertain the kids and get them involved in baking. These fabulous Christmas Biscuits can also be used as edible Christmas decorations."
Serves: 4
Mini Chocolate Pots
From: Catherine's Family Kitchen
A sensational way to end a dinner party, and Catherine will shoe you exactly how it's done...
Pear tart with Chantilly cream and butterscotch
From: Four Live
What a delicious dessert, a real Winter warmer.
Serves: 1
Total Time: 10
Dr Eva's Operation Transformation pancake
From: Operation Transformation
With this handy one-person recipe you can enjoy a delicious, fruit-filled, sweet and bitter Finnish pancake for just 200kcal.
Serves: 8
Monica's Magic Molten Chocolate Pudding
This is my mom's recipe and it is the easiest, most decadent chocolate pudding. It is like a giant chocolate fondant baked in a lasagne type dish. There are two parts to the recipe, a sponge batter and a sauce. These get made separately and then poured into the dish. They curdle and look strange, but during baking they separate and you get chocolate sponge on the top and a rich dark chocolate sauce underneath. Serve warm with cream or ice cream and fresh or frozen berries. Some of the solid ingredients are measured by volume in millilitres, so use your measuring spoons for small amounts and your measuring jug for larger quantitites.
Brie, Nut and Ginger Wheel
Great for sharing between two for Valentine's Day or as an appetizer or dessert during a dinner party
Serves: 4
Exotic Fruit Salad With Aromatic Syrup
It can be tricky to find a dessert to finish off an Asian meal. Fresh exotic fruit is the ideal choice, but sometimes we want a little decadent touch. This delicious syrup is heavenly, my students go gaga over it. Make extra and keep in a clean screw top jar in the fridge for 2 weeks. Heat up and serve with vanilla ice cream - delish! The ish factor are the aromatic spices and lime juice used in the syrup.
Serves: 8
MacNean Cheesecake with Raspberries and White Chocolate
From: Neven Maguire: Home Chef
In the restaurant, we serve this cheesecake with a Jammie Dodger and sometimes a nice Quenelle of Raspberry Sorbet or Raspberry Ripple Ice Cream. The cheesecake itself is really light, as we use a light cream cheese from Jane and Kieran Cassidy, who run Kilbeg Dairy Delights in Kells, Co Meath. Look out for their products, as they really do have the most wonderful range of soft cheeses and yoghurt. I like to decorate the plate with dried raspberries and baby Maltesers, both of which are available from good catering suppliers.
Serves: 6
Strawberry and nectarine tart
From: Rachel Allen: Easy Meals
Beautiful served warm, with a little mascarpone
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