Deck the halls - week Four

Well there are two days until Christmas and I am super excited. Yesterday I spent the day cooking my Christmas cake and Christmas pudding. This will be the first Christmas pudding I have made for Christmas day, the first time sharing it with family, and I am really looking forward to everyone trying it.

I have pretty much got everything organised but there are the last minute things to do like buying food on Christmas Eve. For me, Christmas Eve is the most magical night. Don’t get me wrong, I love Christmas day and love giving presents and cooking and sharing with people but the magic of Christmas Eve has always been pretty special. I love tradition and love going to sing carols at a Christmas Eve service. I love getting back home with the family and cutting up Christmas cake and fruits and other treats and putting it all ready on the coffee table and for us all to watch Carols by Candlelight. I love scurrying around just before midnight, checking all the things that need to be ready or done first thing in the morning.

This Christmas Eve I will be putting the cake and fruit out on the coffee table as usual but I will also make the delicious summer sorbet surprise dessert I made for my friends last week at our Christmas lunch – and as promised I am sharing the recipe with you. It is super simple and really tasty and a great dessert to make for family or friends who un-expectantly drop by.

Summer sorbet surprise

Makes as many as you want

Ingredients:

4 small ramekins

1 good scoop of Weiss mango sorbet. You can also use the Weiss mango & ice cream bars as I did as the supermarket ran out of the mango sorbet. If using the sorbet bars cut them in half as you will use half in each ramekin.

1 good scoop  of Weiss berry sorbet

1 good scoop of Bulla full cream vanilla ice cream gluten free (you can use any vanilla ice cream)

2 dessert spoons of desiccated coconut

Fresh mango slices

Fresh raspberries to decorate

Method:

In the ramekin place a good full scoop of the mango sorbet to cover bottom. If using sorbet bar cut in half and place in the bottom of ramekin and break up with a fork.

Place sliced mango on top

If you are making dessert for four people place four good scoops of ice cream in a separate mixing bowl and mix and soften a little with a spoon and then add the coconut and mix in well.

Place a scoop of the coconut ice cream on top of the mango

Then place a good scoop of the berry sorbet on top of the coconut ice cream.

Finish with a few ripe and plump raspberries

Enjoy