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
- 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
- 1tsp 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
- ½ 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
- 2tbsp maple syrup
- 2tbsp White Heron British Cassis
- 3tbsp raw cacao powder
- ½tsp 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.
Makes 12-14 truffles depending on the size
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
- ½tsp baking powder
- ½tsp bicarbonate of soda
- ½tsp 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