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Because dessert is such an important part of the Christmas meal, we looked into various simple recipes to replace the traditional Fruit Cake and surprise our loved ones.
These sweets, ranging from nougat mousse to red fruits charlotte, are good since their components are readily available, the preparation times are quick, and they do not require extensive culinary knowledge.
Replace the classic Fruit Cake with one of these delectable sweets that are both easy to make and delicious.
1. Nougat Mousse
Ingredients
- 300 gr. soft nougat
- 3 eggs
- 200 ml. of cream for dessert
- 1 cup of almond
- Liqueur
Preparation
- Separate the yolks from the whites of the eggs.
- Cut the nougat into pieces and combine it with the cream and yolks in a blender.
- Beat in a few drops of almond liqueur until the cream is smooth and uniform, then transfer to a bowl.
- Combine the whites and beat rapidly until stiff, then carefully combine the prior mixture.
- Pour the mousse into glasses and place them in the refrigerator to solidify while they cool.
- Last but not least, garnish the cups with sliced almonds or aromatic herbs.
2. Crispy Truffles with Red Berries
Ingredients
- 200 gr. 70% dark chocolate
- 50 gr. of butter Essence of vanilla
- 50 gr. of puffed rice
- 100 gr. of toasted and crushed almonds.
Preparation
- Microwave the chocolate until it is melted, then add the butter and combine till you get a creamy cream.
- Add a few drops of vanilla extract and vigorously beat.
- Allow it to sit in the refrigerator for at least two hours before mixing the rice with the almonds.
- Form little balls by mixing a portion of the nut mixture into the chocolate bulk.
- Place them in the refrigerator for two hours before topping them with grated coconut, cocoa powder, or cinnamon.
3. Cheesecake with Quince
Ingredients
- 250 ml. of cream
- 250 gr. of fresh cheese
- 250 gr. of quince
- 50 gr. sugar Butter
- Maria Cookies
- ½ lemon Gelatin powder
Preparation
- In a microwave-safe bowl, melt two tablespoons of butter.
- Crush 20 cookies and combine with melted butter in a mixing bowl.
- Use the mixture as the foundation for the mold you’ll be using.
- Place the fresh cheese, half a lemon’s zest, cream, and sugar in a saucepan over low heat until a homogenous mixture is created.
- Remove from the heat and add a teaspoon of gelatin to the cream cheese, diluted with a little water.
- Allow it cool completely before pouring over the cookie crust.
- Refrigerate the mold for two hours.
- In a blender, crush the quince paste and combine with the dough in a saucepan over low heat until a homogenous cream forms.
- Cover the cheesecake with the quince mixture and lay it in the refrigerator to solidify after it has cooled.
- You can top it with strawberries if you wish.
4. Shots of Orange Mousse and Cookies
Ingredients
- 250 gr of orange juice
- 1 lemon
- 75 gr. of sugar
- 25 gr. flour
- 3 eggs
- Maria Cookies
Preparation
- Separate the whites from the yolks, then combine the yolks, sugar, and flour in a mixing bowl.
- Add the lemon juice and stir well. Now stir in the orange juice.
- Microwave the mixture for 1 minute, whisk, and then microwave for another minute.
- Allow to cool and beat occasionally.
- Cover with plastic wrap and chill before adding the beaten whites to the rigidity of the snow.
- Crush the cookies and add a small amount of powder to each shot.
- Fill the rest of the glass with cream and, if desired, garnish with orange zest.
5. Red Fruits Charlotte
Ingredients
- 200 g of soletilla sponge cakes
- 85 g of sugar
- 300 g of raspberries
- 200 g of mascarpone cheese
- 200 g of whipping cream
- 5 gelatin sheets
- 250 ml of milk
- Icing sugar
- 150 g of red berries
Preparation
- Wash the raspberries, crush them, and strain the resulting puree.
- In a jar filled with cold water, soak the gelatin.
- In a saucepan, heat the milk, then add the gelatin and stir until it dissolves.
- Using a mixer, whip the cream and sugar together.
- Combine the mascarpone cheese and raspberry puree in a mixing bowl, then add the milk and gelatin mixture.
- Finally, use enveloping movements to add the cream and line the bottom of a detachable mold with sponge cakes.
- Cut one end of the remaining cakes and use it to line the mold’s walls.
- Fill it with mousse and place it in the fridge for 4 hours.
- Unmold the cake and add the rinsed fruit before dusting with powdered icing sugar to serve.
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