The Delightful Blog
All sorts of salads - A truly South African Christmas pudding─── 06:55 Sat, 21 Nov 2015
Christmas wouldn’t be the same without the fruity Christmas pudding at the end of the meal but in South Africa's heat you need something refreshing. Chantal Lascaris has reinvented this traditional dish.
Christmas wouldn’t be the same without the fruity Christmas pudding at the end of the meal. I’ve given it a twist far better suited to our South African summer. The lovely tart flavour of the nectarine purée goes perfectly with the sweet ice cream. The ice cream can be made well in advance, and the nectarine purée on the day of serving.
Listen to her tips for this recipe here:
Christmas ice cream with nectarine purée
Serves 8–10
½ cup sultanas
250 g packet shop-bought Christmas fruit mix
¾ cup brandy or sherry
1 cup whipped cream
2 litre shop-bought vanilla ice cream, slightly defrosted
100 g slab dark chocolate, coarsely grated
½ cup chopped walnuts or pecan nuts
¼ cup chopped glacé cherries
4–6 nectarines
1 tsp sugar
1. Soak the sultanas and Christmas fruit mix in the brandy or sherry for 24 hours.
2. Mix the cream into the ice cream, then mix in the grated chocolate.
3. Add the brandied fruit, chopped nuts and chopped cherries and mix well.
4. Tip the mixture into a freezer-proof container and return to the freezer to refreeze for about 4 hours.
5. On the day of serving, peel the nectarines and roughly chop the flesh.
6. Blitz the nectarine flesh with the sugar in a blender until smooth.
7. When ready to serve, un-mould the ice cream onto a plate and pour over the
nectarine purée.
For more recipes, get your copy of "All sorts of salads" here: http://www.randomstruik.co.za/books/all-sorts-of-salads-/5936 Photographs: © Penguin Random House South Africa Pty Ltd/Matthys van Lill
