These recipes from the Adelaide Central Market have got you covered for Christmas Day – a dessert for the table, and a delicious gift for your guests.
Christmas recipes: Chocolate roll and a shortbread gift
Cherry Chocolate Roll
Preparation time: 40 minutes
Cooking time: 25 minutes
200g fresh cherries
50g chocolate, grated
1 tbsp flaked almonds, toasted
4 extra-large free-range eggs, separated
¾ cup (165g) raw caster sugar
1 tsp vanilla bean paste
½ cup (75g) plain flour, sifted
¼ cup (50g) cocoa powder, sifted
½ tsp baking powder
1/3 cup (80ml) milk
White chocolate & sour cherry semifreddo
¾ cup (105g) dried sour cherries
¼ cup Kirsch
100g quality white chocolate, finely chopped
2 extra-large free-range eggs
2 extra-large free-range egg yolks
¼ cup (55g) caster sugar
2 tsp vanilla bean paste
2/3 cup (160ml) thickened cream
½ cup (160g) cherry jam
100g chocolate almonds, roughly chopped
- Preheat oven to 180C (160C fan-forced). Lightly grease and line 25cm x 37.5cm Swiss roll pan with baking paper.
- For the sponge, place egg whites in the bowl of an electric stand mixer. Using balloon whisk attachment beat until soft peaks form. Add ¼ cup (55g) sugar, 1 tablespoon at a time, beating well between each addition, to allow sugar to dissolve. Place egg whites in a large clean mixing bowl and set aside.
- Place yolks, remaining sugar and vanilla together in stand mixer bowl (no need to wash it) and beat until thick and mousse-like. Add flour, cocoa, baking powder, salt and milk, stirring gently to combine, until mixture is smooth.
- Add a third of the beaten egg whites to yolk mixture, stirring gently to combine to loosen mixture. Add remaining egg whites, folding gently to combine.
- Pour mixture into prepared pan and spread evenly. Bake in preheated oven for 12 minutes or until a skewer comes out of the centre clean. Remove from oven and immediately dust sponge cake with cocoa. Place a clean sheet of baking paper on top, followed by a clean damp tea towel and a large wire rack. Invert sponge onto rack and carefully remove baking paper from the underside of sponge. Carefully roll up roulade from one of the short ends, using the baking paper to hold it and wrap the outside with the damp tea towel. Set aside to cool completely.
- For the semifreddo, combine dried cherries and kirsch together in a small saucepan, over a low heat. Cover, stirring occasionally for 5 minutes or until Kirsch is absorbed and fruit has become plump. Remove from heat and allow to cool completely.
- Pour boiling water into a medium saucepan, about a third full and sit a large bowl on top, making sure the bottom does not touch the water. Add chocolate, stirring occasionally until chocolate melts. Remove from heat and set aside to cool slightly.
- Place eggs, yolks and sugar in a large mixing bowl over a pot of simmering water. Using electric beaters, whisk mixture for about 5 minutes or until it becomes pale, thick and glossy. Remove bowl from heat, beating mixture for a further 5 minutes, or until it has cooled. Add cooled melted chocolate and cooled cherries, stirring until combined.
- Using an electric mixer, beat cream, mascarpone and vanilla together, until soft peaks form. Add chocolate mixture, gently folding until combined. Finally add the jam and chocolate almonds, stirring until combined.
- Line a 20cm x 30cm baking pan with baking paper. Spoon semifreddo mixture into pan and spread evenly. Cover with plastic wrap and freeze for 1.5–2 hours or until semi-frozen.
- Carefully unroll cooled sponge cake. Working quickly, gently invert semifreddo into the centre of the sponge cake, allowing an even border. Carefully roll roulade from one of the short ends, using the baking paper to hold it. Return to the freezer for at least four hours, but preferably overnight, to allow semifreddo to freeze.
- To serve, trim both ends of the roulade using a sharp knife and place roulade on a serving platter. Decorate with fresh cherries, grated chocolate and toasted flaked almonds.
CRANBERRY, ORANGE & PISTACHIO SHORTBREAD
Preparation time: 15 minutes
Cooking time: 15 minutes
250g unsalted butter, softened
½ cup raw caster sugar
1 tsp finely grated orange zest
2 cups plain flour
1/3 cup rice flour
½ cup shelled pistachio nuts, roughly chopped
½ cup dried cranberries, roughly chopped
Preheat oven to 180C (160C fan-forced). Lightly grease and line 3 baking trays with baking paper.
Using an electric stand mixer, beat butter, sugar and zest together until light and fluffy. Carefully fold in flours, pistachios and cranberries, stirring with a wooden spoon until mixture is well combined.
Gently bring the mixture together as a smooth dough. On a lightly floured surface, roll dough into two 5cm wide logs (square or round), wrap in plastic wrap and chill in refrigerator for 30 minutes.
Using a sharp knife, cut 5mm thick slices and place on prepared baking trays. Bake in preheated oven for 15 minutes or until shortbread are golden. Let shortbread biscuits stand 5 minutes before lifting onto wire racks to cool.
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