There’s no doubt that Christmas has some wonderful food-related traditions, but if you aren’t a fan of dried fruit, or you ate three helpings of Turkey, you might not feel like a Christmas Pudding for dessert.
I am a huge fan of Christmas pudding and will happily eat it for breakfast once Christmas Day has been and gone. I recall a few years ago- our first married Christmas- when DH’s parents gave us Delia’s Christmas Ice-Cream as an alternative to the standard Christmas Fayre, as they knew we’sd eaten Christmas Dinner on Christmas Eve with my family. Terribly thoughtful of them but I was aghast. A few years, a few house-moves and a few children down the line, and I covet the ice-cream I once scorned.
Which is why I give you a great alternative to Christmas Pudding: Ferrero Rocher Parfait.
Don;t be alarmed by the fancy French words: it’s a very light frozen dessert made from eggs and cream and chocolate and is really not hard to make at all. I promise. It would make a great dessert on Christmas Day or New Year’s Eve. Or any day, frankly.
- 3 large free-range eggs, separated
- 75g caster sugar
- 2tbsp hazlenut liqueur- though you could use chocolate liqueur
- 225ml double cream
- 200g Ferrero Rocher, crushed.
- Grease and line your tin: I used a loaf tin, but had some mixture still left in the bowl, so you could use a larger dish. It needs to be freezer-proof.
- Separate your eggs.
- Whisk up the cream until thick and leave to one side.
- Whisk the egg yolks and sugar until very pale yellow and thick. This will take approximately 5-10 minutes, and you will need an electric whisk of some kind.
- Finally, whisk the egg whites with a clean electric whisk, and in a clean bowl, until they form stiff peaks.
- Whisk the liqueur into the egg yolk mix, then fold in the crushed Ferrero Rocher.
- Next, Fold in the egg whites, a spoonful at a time.
- Finally, fold through the whipped cream, trying to keep as much air in as possible but ensuring it's well blended.
- Pour into your prepared tin.
- Set in freezer overnight.
- About 10 minutes before you want to serve, remove the tin from the freezer and leave on the side ( you leave it longer in the fridge).
- Slice and serve, perhaps with chocolate sauce?
*Disclosure: I was sent a Ferrero Rocher but was under no obligation to write about it. I chose to share this recipe with you, although DH would rather I didn’t as it’s “too delicious to share”.
oh what this sounds delish! have pinned for future reference x
you are a super friend and I thank you @hpmcq
Will have to try this, my eldest loves Ferrero Rocher’s
it is delicious @kizzy. I’ve been really pleased with it 🙂