Recipes for Festive Desserts



Recipes for Festive Desserts

Treat your guests or your loved ones with a sweet treat this festive season with simple recipes from our Executive Pastry Chef Ringo Chan and Caprice Pastry Chef Vivien Sonzogni


Mulled Wine Poached Pear

By Chef Ringo Chan

3 fresh pears, preferably William pears
2 bottles of red wine (any type will be fine)
8 cloves
3 cinnamon sticks
2 lemons, cut into quarters, core removed
2 oranges, cut into thick slices, core removed
28 juniper berries
250g sugar
2 vanilla sticks, seeds only - cut lengthwise, scraping out the seeds, reserve the pod for another purpose

1. Pour the red wine, pears and all the ingredients into a medium saucepan, so that the pears are completely immersed in the wine.

2. Cover the pot with parchment paper.

3. Bring the saucepan with the pears at a full rolling boil for 15 minutes.

4. Adjust to low heat and simmer for another 25 minutes.

5. Remove the pot from the stove and let it rest for 2 hours.

6. After two hours, bring the pot back to a boil then reduce to a simmer for 15 minutes then let sit for 2 hours. Repeat this step until the pears become soft.

7. Remove the pears and set aside. Strain the remaining liquid and discard the spices and solids. Boil the liquid in a small pot until reduced by half and the consistency has thickened to a glaze.

8. To serve, place a warm pear on a plate and spoon over the scented liqueur.

Pro Tip:
Serve with Vanilla ice-cream to have a hot-and-cold combination, creating a well-balanced palette


Perfect Chocolate Sauce (for any cake)

By Chef Vivien Sonzogni

220g water
300g sugar
160g cream
100g cocoa powder
6 pieces of gelatin leaves, soaked in cold water

1. Put the water, sugar, cream and cocoa powder in a small saucepan.  Bring to a boil then continue to cook for 4 minutes at 102C.

2. Drain the gelatin leaves and add the leaves into the bowl with chocolate .

3. If you are not glazing the cake right away, cover the mixture and freeze for future use.

4. When you need to use it, reheat to 45C in a microwave, then remove from heat and wait until the glaze has cooled to 35C to cover your cake.

5. Before you glaze your cake, put the glaze the freezer for 30 minutes, the glaze will be shinier and will set more easily.

Pro tips:
Use a candy thermometer for best results.
When you cook the glaze, always stir so not to burn the cocoa.
When stirring the chocolate, don't use the whisk. Use a spatula to avoid bubbles on your glaze.