Make yourself a sweet tipple with these yummy boozy British Cassis Christmas desserts
Bored of the same Christmas desserts? So try something different with these beautiful recipes using British Cassis. Whether you’re wanting a little something to accompany a coffee or a show stopping dessert you’re guests will be coming back for seconds! You’ll find below three beautiful recipes for Panna Cotta with spiced boozy compote, Boozy double chocolate truffles *YUM* and Christmas Fruit Cake.
So what is British Cassis by White Heron?
Founded by Jo Hilditch in 2005. British Cassis is a luxurious blackcurrant liqueur made using fruit from Whittern Farms in Herefordshire, which has been in her family for four generations!
This lovely liqueur is a British take on a classic French crème de Cassis. The liqueurs made with pressed blackcurrant juice and a special technique.
Panna Cotta with Spiced Boozy Compote
- Serves 8
For the Panna Cotta:
- 300ml single cream
- 500 ml whole milk
- 75g caster sugar
- 3 x 2g gelatine leaves
- The zest of 1/2 orange
- 3 cinnamon sticks – bashed
For the berry compote:
- 500g of mixed frozen berries
- 50 ml of White Heron British Cassis
- 1 tsp of vanilla extract
- The zest of 1 lemon
- 55g of brown sugar
- Put the cream, milk, spices, orange zest and sugar in a pan. Add to the pan. Bring slowly to the boil, remove from the heat then leave to infuse for 20 mins. Sieve into another pan.
- In a bowl, cover the gelatine leaves in cold water and soak for 5 mins, until softened. Squeeze out any excess liquid and stir into the spiced milk. Reheat to dissolve the gelatine if necessary. Divide between 8 glasses. Chill overnight to set.
- Meanwhile, make the compote. Add the frozen berries to a saucepan with the White Heron British Cassis, lemon zest, vanilla and sugar. Heat gently and stir to dissolve the sugar. Simmer for 10 mins, or until syrupy.
- Chill in the fridge overnight. Heat the compote until just warm and spoon over the Panna Cottas, or serve at room temperature.
Boozy Double Chocolate Truffles
- Makes 12-14 truffles depending on the size
- 1/2 cup of full fat coconut milk from a tin
- 200g medjol dates – the softer the better
- 50g dried blackcurrant
- 75g of good quality dark chocolate
- 2 tbsp maple syrup
- 2 tbsp White Heron British Cassis
- 3 tbsp raw cacao powder
- 1/2 tsp vanilla bean paste
For the coating:
- 1/4 cup of chopped pistachios or any other nut of your choice
- 1/4 cup of raw cacao powder
- 1/2 cup of cacao nibs
- Pit the dates and place in a bowl. Cover them with the British Cassis and let them sit for at least 30 minutes.
- In a small pan add in the coconut milk, dark chocolate, maple syrup and vanilla bean paste. Keep whisking the mixture on a very low heat (to prevent from burning and sticking to the bottom) until the chocolate has completely melted and you have a silky and smooth mixture.
- Add the soaked dates + the British Cassis to a food processor together with the coconut milk chocolate.
- Add in the cacao powder and blitz until you have a smooth, thick and sticky kind of paste. You might need to scrape the sides of the food processor a few times and then blitz again.
- Place the truffle dough into the fridge to set for at least 2 hours or until it’s almost solid.
- Once the mixture has firmed using a tablespoon start to roll into a balls. Roll the balls between your hands and coat them in a coating of your choice. Repeat until you have used all the mixture.
- Store the truffles in an airtight container in the fridge. Eat within a couple of weeks.
Christmas Fruit Cake
- 500g mixed dried fruits – I have used dried blackcurrants, sultanas and cranberries
- 125ml of White Heron British Cassis
- 2 oranges – zest and juice
- 150g honey
- 175g unsalted butter
- 175g light / dark muscovado sugar
- 1 tsp mixed spices
- 4 tbsp cocoa powder
- 3 large eggs
- 150g plain flour
- 75g ground almond
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- Preheat the oven at 150 degrees Celsius fan. Grease an 8 inche cake tin with some butter.
- Add the dried fruit, White Heron British Cassis, orange juice and zest, honey, butter, sugar, spices and cocoa powder to a large pan on a medium heat.
- Keep stirring the mixture and bring it to boil.
- Turn the heat down and simmer for 5 minutes. Switch off the heat and let it down for 10 minutes.
- In a separate bowl whisk the eggs.
- In another separate bowl mix together the flour, ground almond, baking powder, bicarbonate of soda and salt.
- Add the whisked eggs to the pan with the dried fruit mixture. Gently mix everything together.
- Pour the mixture into the bowl with the flour. Mix everything together until all the flour disappear.
- Pour the cake batter into the tin and bake in the oven for 1 hour and 25 minutes.
- Remove it from the oven and let it cool down in the tin for 10 minutes before transferring to a cooling rack to cool down completely for at least few hours or even better overnight.
Images and recipes courtesy of Hungry Communications.