Start thinking about yoursthis year's Christmas menu? No matter whether you decide on a classic Christmas dinner with poultry or game, or whether you prefer to cook vegetarian for Christmas, a delicious dessert at the end should not be missing. So how about making Christmas dessert in a jar this year? A dessert in a glass is much quicker and requires less effort, but still tastes very tasty. We have collected three suggestions here that you can make yourself on December 24th this year.
Chocolate mousse with gingerbread base in a glass
We already have one for youRecipe for delicious gingerbread tiramisu in a glassshown. Here's another way you can use the classic Christmas cake in a dessert in a jar. This recipe takes very little time and is also vegan.
Ingredients for 4 glasses:
For the cookie base:
- 120 g gingerbread cookies
- 30g coconut oil, melted
For the chocolate mousse:
- 200 g 70% dark chocolate
- 300 g coconut milk, full fat
- 2 tsp cinnamon
- 2 EN Ingwer
- 1/2 tsp nutmeg
Preparation:
1. Place the cookies in the food processor and crumble finely. Add the melted coconut oil and pulse again until the oil is incorporated.
2. Divide the mixture between 4 dessert glasses and place in the fridge while you prepare the mousse layer.
3. Place the coconut milk in a saucepan and heat over medium heat until it begins to bubble, then remove from the heat.
4. Crush the chocolate in a heatproof bowl and pour the hot coconut milk over it. Let stand for a minute, then stir with a whisk until smooth. Add the spices and stir again to combine well.
5. Pour into the jars and allow to cool slightly before placing in the fridge to set.
6. Chill in the refrigerator for 2 to 3 hours or until solid. Before serving, decorate the finished Christmas dessert in the glass with white chocolate snowflakes, caramel sauce or gingerbread crumbs.
Christmas dessert in a glass with speculoos, vanilla pudding and bananas
If you want a sophisticated one for ChristmasDessert in a glassthen you simply can't go wrong with this combination of speculoos cookies, vanilla pudding, caramel and bananas. It's best to prepare this Christmas dessert on Christmas Day, otherwise the bananas will turn brown.
Ingredients for 4 desserts:
- 100 g speculoos cookies, roughly broken into bite-sized pieces
- 1 banana sliced
- Optional: salty caramel sauce (homemade or purchased)
For the vanilla pudding cream:
- 40 g cornstarch
- 100 g + 50 g Kristallzucker
- 375 ml + 125 ml whole milk
- 4 large egg yolks
- 2 tablespoons butter at room temperature
- 1/4 tsp fine sea salt
- 2 tsp pure vanilla extract
For the whipped cream:
- 250 ml cold cream
- 2 tbsp powdered sugar
Preparation:
Vanillepudding-Creme:
1. Line a baking tray with cling film, making sure that the sides of the tin are also covered. Set aside.
2. Pour 375 milliliters of milk into a saucepan and add 100 grams of sugar. Whisk everything together. Place on medium-high heat. Stir occasionally to make sure the milk doesn't burn on the sides or bottom of the pot. Bring to a boil.
3. Meanwhile, in a medium bowl, stir together the cornstarch and remaining sugar (50 grams). Add the remaining 125 milliliters of milk and the egg yolks. Whisk until the mixture is smooth.
4. Once the milk starts to boil, remove from the heat and reduce the heat. Slowly add a little milk to the cornstarch mixture. Stir constantly to distribute the heat. Add milk and continue stirring until only a few tablespoons of milk remain in the pot. Then pour the entire egg and milk mixture back into the pot.
5. Stir constantly over medium-low heat until the pudding has thickened and comes to the boil. Remove from heat. Stir in the butter with a whisk until the mixture becomes smooth. Add salt and vanilla and stir with a whisk.
6. Pour the hot vanilla cream into the prepared mold lined with plastic wrap. Distribute evenly. Cover with cling film and freeze for 10-15 minutes until the cream has cooled to room temperature. Place the cling film directly on the cream to avoid condensation. Remove from freezer and transfer to an airtight container. Allow to cool in the refrigerator until ready to use.
Whipped cream:
Using a hand mixer (or a stand mixer with a whisk attachment), mix the cream and powdered sugar. Mix on medium speed until the cream forms stiff peaks. Use immediately or store, covered, in the refrigerator for up to a day.
And this is how you layer the Christmas dessert in the glass:
Place a layer of speculoos cookies in the bottom of four glasses. Spread the cookie layer with vanilla pudding cream (if desired, pipe the cream into the glasses using a piping bag). Place a layer of banana slices on top and drizzle a little caramel sauce over the bananas. Repeat the process with another layer of speculoos, vanilla cream, bananas and caramel. Finish with a dollop of whipped cream. Serve immediately or cover and chill in the refrigerator for a few hours.
Simple Christmas dessert in a glass: eggnog pudding
If you are looking for a quick recipe, you can try this eggnog pudding. It only takes a few minutes to prepare, leaving you more time for the main course. You can also use the eggnog pudding to prepare other layered desserts.
Ingredients for 4 glasses:
- 70 g granulated sugar
- 2 tbsp cornstarch
- a pinch of salt
- 1/4 tsp ground cinnamon
- 500 ml eggnog
- 3 egg yolks
Preparation:
1. Place sugar, cornstarch, salt and cinnamon in a medium saucepan. Stir in eggnog and egg yolks with a whisk until well combined.
2. Turn heat to medium and stir constantly until pudding thickens and coats the back of a spoon, about 5-8 minutes.
3. Place the pudding in a medium bowl and cover with cling film so that the film touches the top of the pudding. Place in the refrigerator to set, about 3 hours.
4. Divide between four small glasses, garnish with whipped cream and sprinkle with a pinch of cinnamon.
Interested inother recipes with eggnogfor the Christmas season? Then try theseVariations for eggnog cookiesout of!
