Xmas preparations

The two to three weeks before Xmas are the time to put mince pies (the mincemeat homemade and this year a jar from last year's batch did the trick) and Delia's sausage rolls into the freezer, uncooked and ready to be baked. I also like to make some cold puddings ready for afters as this reduces the work and stress load. The food mags at this time of year always have lots of rich pud recipes for the 'season' but often they are very sweet and no-one in my family can quite manage chocolate chestnut cream desserts after all that other lovely stuff. The three frozen desserts here are all quite light, last in the freezer and are special enough to serve with pride. And you don't have to stir them like some ice cream recipes - just check halfway through that the praline in the Coffee one hasn't sunk to the bottom and stir it in if it has.
The only problem is which one to choose.


Coffee and Praline Ice cream


Praline:
3oz whole almonds with skins
3 oz granulated sugar

1. Put them both into a small pan. Heat gently until the sugar melts.
2. Stir with a metal spoon and let it cook until a nice dark brown.
3. Tip onto a baking tray and leave to get cold.
4. Then crush into a coarse powder ( in a bag)with a rolling pin.

Ice cream:

4 eggs separated,4 oz castor sugar,3 tbs coffee essence (or a strong mixture of instant expresso powder and water), 400ml double cream

1. Beat the egg yolks with the sugar until thick and creamy, then beat in the coffee essence.
2. Whip the cream and stir in.
3. Whip the whites until stiff and stir in carefully.
4. Stir in the praline.
5. Freeze in a bowl if you want to turn it out, or a plastic box.
6. Half way through, say after an hour and a half, stir again to make sure the praline is mixed all the way through.

Cappucino Semifreddo

2 large eggs separated, 3 oz castor sugar, 2 oz dark good quality chocolate, 2 tsps strong expresso coffee powder dissolved in 1 tbs hot water, 284ml carton double cream, and optional -3oz crushed amaretti biscuits, soaked in 2 tsbs liquer of choice, brandy or Kahlua.

1. Beat the yolks until pale and creamy.
2. Whisk in the sugar, melted chocolate and coffee mixture.
3. Whisk whites until stiff and stir in.
4. Whip cream until it forms soft swirls and stir in.
5. Line a 1lb loaf tin with cling film.
6. Line again with the biscuits, pressing them onto the sides and bottom. NB You can leave this bit out - it will still be good.And it can be a bit too boozy for family food.
7. Pour mixture in and freeze at least 4-5 hours.
8. To serve, let it sit in the fridge 30 mins, then slice.

This last one does have a prosaic name ( Brown Bread Icecream) but for reasons which shall for ever remain mysterious, is known to me as

Floella and Gareth's Ice cream:

3 oz soft brown sugar, 3oz fresh brown breadcrumbs
Mix these and spread out thinly on a baking tray. Cook at No 6, 10 - 15 mins, until they brown evenly. This is the only chancy part of this recipe. You want them to become golden and crisp, without burning and yet if they stay too pale and stay soggy, the pudding is not so successful. Take your time and watch them carefully.

2 eggs separated, 2tbs honey, 3/4 pint cream, whipping or double.

1. Whisk the cream, then whisk in yolks and honey.
2. When well mixed and fluffy, stir on the stiff whites.
3. Stir in the cold crumbs.
4. Freeze in a loaf tin and turn out to serve.