Desserts

 

Christmas Rocky Road


Christmas Rocky Road is all about velvety quark, tasty sweets and sour lingonberries and cranberries. Since this dessert is very easy to make, also the smallest ones of your family can take part in the making. Doing things together is the best time during the festive moments. Christmas Rocky Road is a perfect ending for a tasty meal and can be prepared hours before serving. This delicious recipe à la Peggy serves 5.

100 g white chocolate
5 dl whipping cream
250 g quark
1 dl lingonberries
1 tbsp sugar
100 g Pentik Cranberry Marmalade
90 g Pentik Hazelnut Chocolate Sweet
100 g Pentik Apple Cinnamon Fudge
5 gingerbreads
1/2 btl Pentik Cranberry Berry Syrup

Melt white chocolate in microwave or in a bowl placed over a pan filled with simmering water. Whip the cream while the chocolate cools down. Mix quark with cream and add chocolate, lingonberries, sugar and marmalade. Mix a little.
Cut the sweets smaller with a knife. Divide the dessert into bowls and sprinkle with sweets. Decorate with gingerbreads and finish with Cranberry syrup.

 

 

Sweet Christmas tree buns


Dough
5 dl milk
50 g yeast
1–2 tsp salt
2 dl sugar
1 tbsp cardamom
1 egg
approx. 14 dl wheat flour
100 g butter

Sugar frosting
2 dl icing sugar
1–2 tl water

Dissolve the yeast in lukewarm milk. Mix in salt, sugar, cardamom and egg. Add the wheat flour little by little and stir the mass to create air bubbles inside. Work on the dough and add soft butter in the end. Cover the dough and let it rise in a warm, draught-free place.

When the dough has doubled in size, work on it to get rid of the air bubbles. Divide the dough into two and roll both pieces into (approx. 30 x 50 cm) rectangles. Preheat the oven to 225 degrees. Spread a thin layer of butter on the dough sheets and sprinkle with sugar and cinnamon. Fold the sheets in half. Cut 2 cm strips of the dough, roll them and fold the ”tail” under the bun. You should have strips of three various lengths (f. ex. 20 cm, 30 cm and 40 cm) of which you can build a spruce tree that narrows upwards. Bake in the middle of the oven for approximately 10 minutes.

Assemble the trees into a broken barbecue stick, starting from the biggest bun. Decorate the stick with a tiny paper star and finish with sugar frosting. Mix icing sugar with water and use it immediately. If you wish to colour your frosting, add a drop or two of food colouring. 

 

 

 

Spice cake

200 g butter
2 dl sugar
3 eggs
3 dl wheat flour
2 tl baking powder
2 tsp vanilla sugar
2 tsp cinnamon
2 tsp ginger
2 tsp cardamom
1 tsp clove
2 dl cream or sourcream
(icing sugar)

Preheat the oven to 175 degrees. Beat butter and sugar until fluffy. Whisk in the eggs one by one, stirring at the same time. Mix dry ingredients together and add them to the dough. Add cream or sour cream and mix well. Pour the dough into a buttered and floured casserole. Place the casserole in the oven for about an hour. If you wish, decorate cooled off cake with icing sugar. Delight your friend with wrapping this cake in a kitchen towel which has the recipe printed on it!

 

 

Chocolate mousse cake

Cake base
175 g Domino cookies
45 g butter

Cake mass
100 g dark chocolate
150 g milk chocolate (of which 50 g crushed)
200 g unseasoned cream cheese
2 dl double cream
2 egg whites
¾ dl sugar
1 tsp vanilla sugar
4 gelatin leaves + 1 tbsp boiling water

To garnish
fresh raspberries
macaron pastries

Melt the butter. Start making the cake base by crushing the Domino cookies and whisking in melted butter. Press this cookie base into a 22 cm diameter springform cake pan. To obtain a neat and beautiful edge for your cake, use either some foil or some casserole spray and icing sugar in the pan. Lift the cake base into the fridge.

Let the gelatin leaves soak in cold water while making the cake mass. Melt the chocolates (100 g + 100 g) and let them cool down for a while. Crush the rest of the chocolate. Beat the egg whites and sugar until fluffy. Whip the cream into a loose foam in another bowl. Mix the cream cheese with both chocolates. Bring a splash of water into boil and whisk in the gelatin leaves. Add the gelatin in the cake mass as a thin ribbon, stirring constantly. Add beated cream and egg white foam. Season with vanilla sugar. Pour the cake mass over the cookie base and allow to clot in the fridge for 4 hours or overnight.

Place the cake on a serving tray and garnish with raspberries and macaron pastries.

 

 

Rosehip jam and rowanberry jelly


Preserve the flavours of the autumn by making delicious jams and jellies. Decorate the lids of the glass jars with beautiful swatches of fabric and yarn.



Rosehip jam

2 l rosehips
5 dl water
1 lime
2 dl jam sugar

Remove the berry strains, rinse the berries and pour them into a saucepan with water. Bring to boil and cook for about 15 minutes. Crush the berries with a pestle and let them simmer for another 15 minutes until softened. Press the berry puree through a sieve (under which you have placed a bowl) so that all seeds remain in the sieve. You will need approximately 5 dl of seedless puree. Bring the puree to boil. Add jam sugar and continue cooking for about 15 minutes. Squeeze the juice of the lime and add it (with pulp if you wish) to the puree, and boil it quickly for one more time. Pour boiling rosehip jam into clean, heated jars. Seal immediately.


Rowanberry jelly

1 kg rowanberries
4 dl water
jam sugar (100 g per each 1 dl of juice)

Detach the rowanberries from their bunches and throw away all bad berries. Rinse the berries carefully in a sieve. Add the berries in boiling water and let them simmer for about 15–20 minutes. Pour the juice through a sieve and measure it to the saucepan. Don’t press the berries agains the sieve so that you will receive a clear juice. Add 100 g jam sugar 100 g per each juice decilitre. Let it cook for about 10 minutes. Stir carefully and beware, as the liquid can easily spit over. Peel foam from the surface and pour the juice in small, clean, heated jars or cans. 

Rowanberry jelly with apple

Create a different flavour by adding 4 apples to this jelly recipe. Peel the apples and boil them in a small amount of water until pureed. Add them into rowanberry juice before adding the jam sugar. Tip: Halve the vanilla pod and add it into the saucepan with berries and water. Or alternatively, use a cinnamon stick or a few cloves or star aniseed to make more flavour in your jam.  

 

 

Carrot muffins


4–6 carrots
4 dl wheat flour
3 dl sugar
2 tsp baking powder
1 ½ tsp cinnamon powder
¾ dl crushed almonds
100 g baking margarine
3 eggs

Icing
180 g unflavoured cream cheese
1 dl icing sugar
1 tsp vanillin sugar
2 tbsp lemon juice

To garnish
edible flowers and nonpareils

Preheat the oven to 200 degrees. Peel the carrots and grate them finely. Mix all dry ingredients together, melt the margarine and let it cool down. Break the eggs into the bowl and stir in the margarine and grated carrots. Add also dry ingredients while stirring.

Divide the dough into muffin moulds so that the moulds are nearly filled with dough. Cook in 200 degrees for approximately 20 minutes. Whisk together the icing ingredients and pipe the icing on the muffins (or use a spoon instead). Garnish with nonpareils and edible flowers, such as cresses or marigolds.

 

 

Blueberry dream

3 generous portions

Blueberry curd
250 g curd
1 dl Greek yoghurt
2 dl blueberries
½ btl (25 ml) Pentik’s Blueberry Berry Syrup

Mix the ingredients of blueberry curd in a bowl. 

Lemony cream cheese
150 g unflavoured cream cheese
1 tbsp Greek yoghurt
peel of 1 lemon
icing sugar, according to taste

Mix the ingredients of lemony cream cheese in a bowl. 

To serve

Ladyfingers biscuits (tiramisu biscuits, Savoyard biscuits)
Pentik’s Tiramisu Syrup
lemon wedges, to decorate

Choose a glass you prefer. Crush one biscuit into three and place the pieces on the bottom of the glass. Moisten the biscuits with Tiramisu Syrup. Cover with lemony cream cheese and moistened biscuit pieces. Then spread a generous amount of blueberry curd over the cookies. Decorate with Ladyfingers and lemon wedges.

 

 

Swiss roll with edible flowers

Cake base
8 eggs
4 dl sugar
12 tbsp wheat flour
6 tbsp corn flour or potato flour
2 tsp baking powder

Filling
approx. 5 dl whipping cream (save about 1 ½ dl of whipped cream for the cake surface, and even a bit more if you also colour the cream)
a few tbsp of lemon curd
250 g strawberries, sliced
250 g raspberries
250 g blueberries

Heat the oven to 225 C degrees. Beat eggs and sugar into a fluffy foam. Mix all dry ingredients together and carefully add them into egg-sugar foam, using a sieve. Spread the mixture on baking tray and bake for approximately 12¬¬–15 minutes.
Knock the cake base down on sugared baking paper. Let it cool down for a while and carefully pull away the upper baking paper. Cut the Swiss roll base breadthways into three equally sized parts. Spread over a thin layer of lemon curd, whipped cream and berries. Roll the bases neatly into one roll (of approximately 20 cm diameter). Wrap the roll tightly inside a baking paper and let it retreat for a moment (or overnight) in the fridge.

Use either of these ways to create a charming look for your cake:

1. Dye the whipped cream with the colours you prefer. Spread the cream unevenly on the cake and flatten the surface so that the boundaries between the colours fade away. Decorate with flowers.
2. Flatten the cake surface with whipped cream. Roll the sugar mass into a big enough ”disc” and carefully lift it on the cake, using the rolling pin. Flatten the surface carefully with your hands and cut away extra edges.

Crystal pulvers and other powdery food colourings (that are available in pretty pastel shades) are great for the surface of the sugar mass. Dilute the colours with water until you have a colour you like, and paint the sugar mass with colours as quickly and thinly as possible so that the mass doesn’t start to melt. Decorate with flowers.

 

 

 

Colourful dessert salad

1/4 water melon
1 l fresh Finnish strawberries
0,5 l cloudberries 
handful of walnuts, cashew nuts
buckthorn sauce

Chop the fruit and stir lightly. Garnish with buckthorn sauce

 

 

Fruit popsicles for a hot day

4 dl kiwi in cubes
3 dl pineapple chunks
½ banana
2 dl coconut water or pineapple juice
1 dl sugar syrup (see below for the recipe)

Or try these instead:
4 dl watermelon in cubes
3 dl strawberries
3 dl raspberries
2 dl raspberry juice
1 dl sugar syrup (see below for the recipe)

Make first the sugar syrup. You need 90 g of sugar and 2 dl of water for the syrup. Dissolve the sugar in water and bring into boil. Let it simmer for a few minutes and let it chill. In the end you should have approximately 1 dl of sugar syrup.

Mix the fruit and juices in a blender. You can also leave ”chunks”, such as whole raspberries, in the mixture. Pour the mixture into ice pop molds and let it freeze at least for 4 hours. Or use silicon muffin molds to freeze your popsicles and small spoons as their sticks.

You can also make wonderful desserts from ready-made ice-cream. Just let the ice-cream soften a bit and mix blueberries or strawberry chunks in it. Divide the ice-cream into small plastic cups and let it freeze. For the children an own ice-cream bar is the best thing in summer!

 

 

Rhubarb ice-cream 

Petra from Herneetkin rokkaa blog created this lovely recipe that serves 6 to 8. For making the ice-cream, you need a freezer proof dish (a rectangle-shaped bread casserole, for instance).

approx. 300–400 g rhubarb
1 tbsp water 
½ dl sugar
2 dl double cream
1 can (375 ml) condensed milk

To garnish
½ pot of mint or lemon balm
meringues

Rinse and peel the rhubarb stems and chop them into pieces. Cook the rhubarb with mild heat in a small amount of water. The rhubarb becomes slightly jammy, but some pieces should remain untouched for the ice-cream. While the rhubarb cools down, beat the double cream to soft peaks and mix in condensed milk. Chop mint and stir it in the ice-cream base (a good alternative is lemon balm). Add cool rhubarb in the ice-cream base and whip until smooth. Pour the mixture in a dish, cover with clingfilm and put the dish in the freezer for approximately six hours. Let the ice-cream warm up a bit before serving and decorate it with meringues.

 

 

 

Pistachio granite

2 dl peeled and unsalted pistachios + water for soaking them
1 tbsp soy lecithin
3 tbsp honey
5 dl water
(3 tbsp amaretto)

You can also use pistachios with peels and peel them yourself. In this case, let them soak overnight in water. Peel away all layers so that only the green part of each nut is visible.

Stir the ingredients in a blender and pour the mixture into a two-litre minigrip bag and let it freeze overnight. Take frozen chunks from the freezer and mix them in a blender. Divide the granite into serving bowls and garnish with pistachios.

 

 

Blueberry pie

Pie base
2 eggs
1 dl sugar
1 dl cream
50 g butter
2 dl wheat flour
1 tsp baking powder
1 tsp vanilla sugar

Filling
200 g sourcream
1 egg
2 tbsp sugar
3–4 dl blueberries

Heat the oven to 200 degrees. Whip eggs and sugar into a foam and whisk in the cream. Mix wheat flour, baking powder and vanilla sugar with each other and add this mixture into egg-sugar foam. Mix well and press the dough on the bottom of a pie dish. Make the filling by mixing sourcream with egg and sugar. Spread the filling over the pie base and spread the blueberries all over the filling. Bake in 200 degrees for about 20 minutes.

 

 

 

Raspberry and coconut dessert


2 dl unseasoned quark
1 tbsp coconut flakes
1 tsp honey
2–3 biscuits (e.g. Pentik’s
white chocolate and blueberry cookies)
fresh raspberries

Make this lovely dessert in the glass jar. Season the quark with coconut flakes and honey. Crumble the biscuits on the bottom of the jar and spread quark
on them. Decorate with raspberries and remember to pack spoons with you! This recipe is for 1–2 portions.

 

 

Fruit skewers

strawberries, pineapple,
watermelon and kiwi
grill skewers

Colourful fruit skewers taste delicious on hot days and are very easy to make. Cut the fruit into big chunks and put them through the skewers. Enjoy chilled.

 

 

Lemon-meringue pie

Cake base:

100 g butter
2 dl wheat flour
1 tbsp sugar
1/4 tsp salt
1 tbsp water

Filling:
2 lemons
1 1/2 dl sugar
4 dl water
4 egg yolks
4 tbsp potato flour
2 tbsp butter

On the cake:
4 egg whites
1 1/2 dl icing sugar

Cake base:
Preheat the oven to 200 degrees. Mix the butter together with flour, sugar and salt until you have a coarse paste. Add cold water, bake even and press the batter onto 25cm Ø pie dish. Cook 20 minutes in 200 degrees. After this, reduce the oven temperature to 175 degrees.

Filling:
Wash carefully the lemons. Grate the yellow part of the peel and press the juice from each lemon. Carefully separate the egg yolks from the whites.
Measure all ingredients, including the lemon juice, into a saucepan. Heat up and stir until the mixture thickens. Pour the lemon filling into the pie dish. Make the meringue by beating the egg whites in a clean and dry bowl until hard foam. Whisk in the icing sugar, stirring constantly. Spread this meringue over the lemon filling and cook in 175 degrees until the meringue has received a beautiful colour.

This pie tastes best when slightly chilled, and if you have patience to wait, it tastes even better the next day.

 

 

Semla cake

Cake base:
5 dl milk
2 dl sugar
3 tsp vanilla sugar
1 egg
1 tbsp cardamom
1 tsp salt
1 pc yeast
13–15 dl special wheat flour
150–200 g butter
egg, to grease

Filling:
strawberry jam or almond paste
whipping cream
icing sugar, to garnish

Let the yeast dissolve in lukewarm water. Add the egg, sugar, vanilla sugar, cardamom and salt. Stir well and add flour with melted butter. Bake into an even and elastic dough. Put the dough in a warm place and let it rise under a kitchen cloth for approximately 40 minutes. Preheat the oven to 225 degrees.

Pour the dough onto floured table and bake it until you have removed the bubbles. Transfer 2/3 of the dough into a springform cake pan and make small buns from the rest. Cover the cake dough and the buns with a kitchen cloth and let them rise in a warm place for about 30 minutes. Grease the cake dough and small buns with egg and cook them separately. It takes approximately 10–15 minutes. Let them chill.

Whip the cream. Halve the semla cake in the middle so that the lower part of the cake remains thicker. If you wish, you can cut the upper part of the cake into cubes, to make cutting semla cake easier. Spread jam or almond paste (or both) on the lower part of the cake. Cover with whipped cream and place the cubes on the cake. Garnish with icing sugar. 

 

 

Chili-chocolate coffee muffins

This recipe makes 6 big muffins and is created by Heidi from Suklaamarenki blog.

2 small eggs
1 dl sugar
2 1/2 dl wheat flour
1 1/4 tsp baking powder
1 1/4 tsp vanilla sugar
a small pinch of chili powder (or according to your taste)
1 1/2 tbsp dark cocoa powder
50 g dark chocolate, crushed + 6 pieces for the muffins
1 1/4 dl cream
75 g melted butter/margarine
1/2 dl chili-chocolate coffee

Glazing:
2 1/2 dl icing sugar
chili-chocolate coffee
chocolate decorations

Preheat the oven to 200 degrees. Beat the eggs and sugar until light and fluffy. Mix together all dry ingredients. Mix coffee, cream and butter with each other. Add dry and liquid ingredients, one by one, into egg-sugar mixture.

Divide the batter into big muffin molds and press a piece of chocolate in the middle of each mold. Cook in 200 degrees for approximately 15–20 minutes.

Let the muffins cool down a bit and moisturise them with chili-chocolate coffee. Let infuse for a while. Cut an even spot on the top of each muffin, turn the muffins upside down on a serving tray and remove the mold so that the even part of the muffin is faced upwards.

Mix icing sugar carefully (teaspoon by teaspoon) with coffee until you have an even, elastic paste. Glaze the muffins with this paste.

 

 

 

Pear and apple pie


100 g cold butter or margarine
1 dl sugar
2,5 dl wheat flour
1 tsp baking powder
1 egg

The filling:
2 pears
2 apples
1 pot (200g) of sour cream
1 egg
0,5 dl sugar
1 tsp vanillin sugar

Heat the oven to 200C. Chop the butter into big chunks. Put the chunks in a bowl and mix together with sugar, flour and baking powder into a crumb mixture. Whisk in the egg and stir just a little, so that the dough becomes smooth.

Butter the casserole dish and tap the dough on the bottom and edges of the dish. Put the dish to the fridge. Peel pears and apples, slice them thin and spread the slices over the dough. Mix the sour cream with egg and both sugars, and pour it over pears and apples. Top with thin pear slices and cook on the middle level of oven for about 30 minutes.

 

 

Apple-puff pastry roses

3 pcs of ready-made puff pastry sheets
The filling:
1 ½ big apples
1 tbsp lemon juice (or lemon juice concentrate)
1 ½ tsp sugar
1 tbsp vanilla sugar
cinnamon
icing sugar

Heat the oven to 200C and take pastry sheets to room temperature. Meanwhile prepare the apples. Put the lemon juice in a microwave resistant bowl. Wash the apples and remove their cores. Slice them into approximately 2 mm thin slices and mix with lemon juice and sugar.

Warm the apple slices in the microwave (approximately 650 W) for about three minutes. Stop the micro for a few times and stir a bit. When the slices have softened enough, they are easy to roll. Exact cooking time depends on the thickness of the slices and on the microwave power.

Halve the pastry sheets lengthwise and roll them with a rolling pin so that their lenght doubles. Sprinkle vanilla sugar and plenty of cinnamon on the sheets and let the round edge of the peel of the apple slices extend slightly beyond the edge of the pastry sheets. Fold the other half of the sheet over the apple slices. Roll them into rolls and place the rolls into muffin tin cups. Cook on the lower level of oven for about 35 minutes. If the peel of the apples starts to darken too much, cover with tinfoil. Garnish with icing sugar.

 

 

Cranberry pavlova

Meringue-cake base:
4 egg whites
2,5 dl extra fine caster sugar
2 tsp potato flour
1 tsp vanilla sugar
1 tsp lemon juice

Bake the meringue-cake base well in advance, at least a day before serving. You can also use a prepared cake base. This recipe is for one big or two small meringue-cake bases. If you wish to make a big layer cake, make two doughs of which you receive two big meringue-cake bases. In that case also double the amount of cream, berries and nut praline.

Heat the oven to 125C. Separate room-temperatured egg whites in a bowl and beat until they are stiff. Take 2 dl of sugar and mix it with the eggs little by little while beating all the time. Mix in the potato flour, vanilla sugar and the rest of caster sugar. Keep beating the egg foam until it is glossy, and add lemon juice.

Spread the dough on a baking tray covered with greaseproof paper so that you have one big or two small rounded cake bases. The edges of the dough may be spread a bit high. Cook on the middle level of oven for about 1,5 hours until the meringue turns slightly yellow. The meringue should remain a bit soft in the middle. Let the meringues cool down and harden on the tray. Lift them carefully so that they do not break.

Nut praline

4 dl various nuts, such as walnuts, pecan nuts and almonds
2 dl caster sugar

Crush the nuts with a knife into rather big chunks. Heat the pan and let the sugar melt by stirring it with a wooden spatula, to prevent the sugar from burning. As the sugar has melted and starts to darken, add crushed nuts and stir for a moment. When the mixture is still running, pour it on a greaseproof paper and let it harden. Cut the hardened and praline mass with a big knife as you wish.

Assembling the cranberry pavlova

1 big or 2 small meringue-cake base(s)
3 dl whipped cream
0,5 dl sugar
1 pot (250 g) of mascarpone or natural quark
4 dl frozen cranberries
4 dl crushed nut praline

Whip the cream and season with sugar. Mix in the mascarpone or quark. Assemble the cake. Spread whipped cream, frozen cranberries and crushed nut praline on the meringue-cake base.

If you make a layer cake, spread a half of the filling on the meringue and lift another cake base on the filling. Then spread the rest of the whipped cream, cranberries and nut praline on the cake. Serve immediately or after a while when the cranberries have warmed up a bit.

 

 

Cloudberry and white chocolate cake

Cake base
175 g Domino biscuits
50 g butter

Filling
4 gelatine leaves
2 dl whipping cream
200 g white chocolate
1 pg (200 g) unflavoured cream cheese
1 bottle Pentik’s Cloudberry Berry Syrup
1 tbsp lime juice

Cloudberry glazing
300 g cloudberries
1 tbsp sugar
3 gelatine leaves
1 tbsp lime juice
100 g white chocolate, to garnish

Put a baking paper on the bottom of the dish, which makes transferring the cake onto the serving tray much easier. Crush the Domino biscuits, melt the butter and mix it with biscuits. Press the mixture evenly on the bottom of the dish and let it stay in the fridge while you make the filling.

Soak gelatine leaves in cold water for 5 minutes. Chop white chocolate into small pieces and melt them in bain-marie (water bath). Mix in the cream cheese and Cloudberry Berry Syrup. Heat up the lime juice. Squeeze extra water from the gelatine leaves and soak them in hot lime juice. Whip slightly cooled gelatine mixture into the filling, little by little. Beat the cream and add it to the filling, stirring carefully. Pour the filling all over the cake base and flatten the surface. Cover the dish and let it congeal in the fridge for a few hours or overnight.

Make the top glazing layer from mashed cloudberries. For a smooth layer, pase the berries through the sieve so that the seeds remain in the sieve. Sweeten with sugar. Soak gelatine leaves in cold water for 5 minutes. Heat up the lime juice. Squeeze extra water from them and soak them in hot lime juice. Mix the gelatine mixture with mashed berries and pour it over the cake. Let it congeal in the fridge for 3–4 hours.

Before serving, decorate the cake with white chocolate chips.

 

 

Waffles with cream

10 pcs

Dough:
150 g melted butter
200 g sugar
4 eggs
1 tsp vanilla sugar 
250 g wheat flour
1 tsp baking powder
2 tbsp cream

On the top:
Whipped cream, fresh strawberries and blueberries

Mix the melted butter with sugar, then add the eggs. Mix dry ingredients together and add them into sugar-butter-egg mixture, then add the cream. Let the dough puff up for approximately 15 minutes. Serve the waffles right away after frying them.

 

 

 

Christmas Tree Chocolate Brownies

200 g dark chocolate
150 g butter
2 ½ dl sugar
1 tsp vanilla sugar
2 dl wheat flour
1 tsp baking powder
3 eggs
1 dl dark cocoa powder
Peppermint sticks for serving
Decorator frosting
Hundreds and thousands for decoration

Melt the chocolate and butter in a microwave oven or in a thick-based saucepan and let it cool down. Add the sugar and vanilla sugar into a bowl. Add the eggs one by one whisking them. Put the flour, baking powder and cocoa powder into another bowl and mix them. Combine the mix carefully with the chocolate foam using a wooden spatula or a scraper. Place baking paper in and oven dish (20 x 30 cm) and pour the dough on it. You can also butter or flour the dish. Bake in the middle of the oven at 175°C for about 20-30 minutes. The brownies should be a bit fudgy in the middle.

After the dough has cooled down, cut it into triangular pieces. Garnish the Christmas tree brownies with frosting and hundreds and thousands and add peppermint sticks as tree base.

 

 

Lingonberry Ice Cream Sandwiches

16 gingerbread cookies
4-5 dl vanilla ice cream
2,5 dl lingonberries

Let the ice cream soften slightly and add crushed lingonberries into it. Place the mix between gingerbread cookies and put the portions back to a freezer. Take the cookies out of the freezer just before serving. Pentik's selection includes wonderful flavoured coffees that accompany the ice cream cookies very well.

 

 

Christmas Cheese Platter

Choose 2-3 different hard cheeses. You can pick mild or strong cheeses according to your taste. For example, Cheddar, Manchego, Emmental (black label), Parmigiano-Reggiano, Gouda...
Red and green grapes
Walnuts

Cut the cheeses into appropriate-sized chunks. Create a Christmas tree shape on a platter with the cheese chunks, walnuts and grapes. You can also make a bigger portion onto a large platter or wooden tray and serve it as dessert with jams and honey.

 

 

Raspberry and White Chocolate Semifreddo

290 g raspberry white chocolate or ordinary white chocolate
200 g raspberries
¾ dl water
2 tbsp sugar
3 eggs
3 dl double cream
0,5 tsp salt
Serve with Pentik berry syrup, berry sauce or fresh raspberries.

Crush the white chocolate into small pieces. Mash the raspberries with a mixer (set a few berries aside for garnish). If you are using frozen raspberries, boil them in a drop of water for a few minutes until the berries are pureed. Let the puree cool down. Add water and sugar into a small saucepan. Boil until the sugar has melted. Let the mix cool down until it is nearly lukewarm. Add the crushed chocolate little by little and mix until the chocolate has melted.

Separate the egg whites and yolks into different bowls. Whisk the whites into hard foam with a mixer. Then whisk the yolks into foam and mix the melted chocolate in it. Wash and dry the mixer blades well. Whip the cream and add salt into it. Use a spatula to combine the yolk foam carefully with the whipped cream and egg white foam. Finally, add the raspberry puree into the foam. You can also make decorations or stripes with the puree. Put the foam in freezer-proof portion moulds, glasses or a bread pan. Let the semifreddo sit in a freezer at least for a 6-8 hours. Garnish with fresh berries, Pentik berry syrup or berry sauce before serving.
If you will use Pentik's Karamelli cupcake moulds, the recipe will make for 12 small flower-shaped portions.

 

 

Chia Seed Pudding with Berries

1 dl chia seeds
6 dl almond or coconut milk
2 tbsp Pentik spring honey
2 dl raspberries and blueberries, for pudding
2 dl berries, for garnish

Mix milk, honey and 2 dl berries in a blender until smooth. Pour the mixture over the chia seeds. Let set overnight (or at least four hours). Garnish with fresh berries before serving. The pudding contains a lot of vitamins, so it is a nice alternative for breakfast oatmeal. If you replace almond milk with chocolate almond milk and add a bit more honey, the pudding becomes a delicious dessert. This recipe makes four portions.

 

 

Aronia jelly

3 l aronia berries
5 dl water
1 kg gelling sugar
1–2 tsp cinnamon
½ dl balsamic vinegar

Rinse the berries and cook them in a saucepan for about 15 minutes. Strain the juice (approx. 1 ½ litres). Whisk in the sugar and let it simmer for 10–15 more minutes. Peel the foam from the surface. You can make the jelly from berries solely or season it with cinnamon and balsamico when adding the sugar.  

Can the jelly in clean jars and seal their lids tightly. Aronia jelly tastes great with meat and game dishes, cheese plates or unseasoned morning porridge.

 

 

Rhubarb Pie


Pastry
3 eggs
1.5 dl sugar
2 dl double cream
1 dl melted butter or margarine
2 tsp baking powder
4 dl wheat flour
80 g crushed almonds or hazelnuts

Topping
0.5 l rhubarb pieces
0.5 dl melted butter
0.5–1 dl cane sugar or brown sugar

Mix the eggs and sugar with a wooden fork, but do not foam. Add cream and cooled melted butter. Mix baking powder, wheat flour and crushed almonds together and add them to the pastry. Pour the pastry into a buttered dish with high edges.
Mix the rhubarb pieces, melted butter and cane sugar or brown sugar and sprinkle the mixture over the pastry. You can also make compote of rhubarb and brown sugar beforehand by cooking the ingredients together for a while and placing the mixture in a freezer. If you are using compote, blend it carefully into the pastry to make juicy and delicious pie. Bake at 200˚C for about 30 minutes.
Serve warm with vanilla sauce or vanilla ice cream.

 

 

Delicious Scones


8 dl wheat flour
1 dl sugar
2 tsp baking powder
100 g butter
2 eggs
1 dl milk

Raspberry jam
400 g frozen raspberries
150 g gelling sugar
1 vanilla pod

Dark chocolate sauce
1,3 dl cream
100 g dark chocolate

Scones:
Mix the dry ingredients and add diced butter. Rub in with your fingers until the mix looks like fine crumbs. Add eggs and stir well. Add milk and stir until you have an elastic dough. Spread the dough on a lightly floured surface and roll until the dough is about 2 cm thick. Cut out circles with a 5 cm round cutter and place them on a baking sheet. Brush the scones with eggs and bake at 180˚C for about 12–15 minutes.

Raspberry jam:
Cook the raspberries and sugar in a saucepan. Cut the vanilla pod in half. Add the vanilla pod and seeds in the mixture. Cook for about 2 minutes and let cool down.

Dark chocolate sauce:
Heat the cream in a saucepan and blend it with chopped chocolate. Let cool before serving. Serve the scones with whipped cream, home-made raspberry jam and chocolate sauce. Garnish with fresh berries.

 

 

 

Irresistible Mint White Chocolate Cake

Cake batter
100 g butter
2 eggs
1.5 dl wheat flour
0.5 dl cocoa powder
1 tsp baking powder
2 tsp vanilla sugar

Melt the butter and let it cool. Break the eggs, beat them with a fork and blend with the melted butter. Mix the dry ingredients together and then combine the two mixtures. Bake at 175˚C for about 35-40 minutes. The cake base should be slightly moist.

Cake filling
4 gelatin sheets
1 tbsp lime or lemon juice
200 g white chocolate
1 box (200 g) plain cream cheese
2 tbsp sugar
2 egg whites
2 dl double cream

Soak the gelatin sheets in cold water for five minutes. Whisk the egg whites and sugar to a stiff foam. Whip the cream. Melt the chocolate in a double boiler. Mix chocolate and cream cheese. Squeeze water out of gelatin sheets and dissolve them in hot lime or lemon juice. Let the gelatin mixture cool slightly and add it to filling. Add the foams to the filling mixture by whisking carefully. Pour the filling on the cake base and smoothen the top. Cover and let set overnight in a refrigerator.

Mint jelly topping
200 g mint jelly
2 gelatin sheets.

The top layer of the cake is made of mint jelly and gelatin sheets. Pour mint jelly into a saucepan. Soak the gelatin sheets, squeeze out water and dissolve them in boiling hot mint jelly. Let the mixture cool slightly and pour it on the cake. Let set in a refrigerator for about 3-4 hours. Garnish with berries or lemon balm leaves.

 

 

Lovely Citrus Dessert

2 dl cream
0.75 dl sugar
0.75 dl freshly squeezed juice of citrus fruits (e.g. 2/3 lemon and 1/3 mandarin)
Garnish with whipped cream and lemon zest

Squeeze the juice of citrus fruits and sieve the fruit pulp. Heat the cream in a small kettle on a stove. Add sugar and stir constantly until the sugar has melted completely and the cream is simmering. Take the kettle from the stove and add the citrus juice to the mix. Stir well and pour the mix into two glasses. Refrigerate the glasses and let them set for at least five hours. Garnish with whipped cream and lemon zest before serving.

 

 

Rocky Road

Surprise your friends with this sinfully sweet delicacy!

200 g baking chocolate
20 g butter
50 g small marshmallows
1 dl salted peanuts
1 dl rice crispies

Chop the chocolate and melt it (on mild heat) with butter in a saucepan or in a microwave. Crush the peanuts. Mix marshmallows, nuts and rice crispies in chocolate-butter mixture. Spread the mixture into a narrow, rectangular-shaped dish that is covered with baking paper. Sprinkle marshmallows and peanuts all over. Press the decorations into the chocolate. Let it solidify in the fridge for a few hours. Cut the cake into square- or heart-shaped pieces with a gingerbread mold.

 

 

 

Bittersweet Lemon Cupcakes 

Approximately 10 cupcakes

100 g butter
1 dl sugar
1 egg
250 g quark
3 dl flour
1 tsp baking powder
0.5 dl milk
Juice of one lemon

Whisk together the soft butter and sugar. Add egg and whisk until mixed well. Add the quark, flour/baking powder mix, and blend in the milk and lemon juice. Pour the pastry into baking cups and bake in the oven (middle rack) at 200 degrees for about 20 minutes. You can also substitute the lemon for frozen blackberries. Garnish the cupcakes with berries and icing sugar.

 

 

Caramel Apples


4 apples
4 tbsp butter
3 tbsp brown sugar
1 tsp cinnamon
Shake of cardamom and clove
Handful of pecans, chopped
0.5 dl sunflower seeds
Wash the apples and insert wooden sticks as shown in the picture. Melt the butter and sugar on a frying pan. Cook until the mixture becomes golden brown. Add cinnamon. Dip and turn the apples into the caramel until they become soft. Add a pinch of cardamom and clove to taste. Mix the pecans and seeds, and dip the apples into the mixture.

 

 

Oat and coconut balls


serves approx. 15–18

75 g butter
1 ½ dl muscovado sugar
4 dl big wholemeal oat flakes
2 tbsp dark cocoa powder
approx. 2 tbsp cold water (or coffee liqueur or espresso for adults)
coconut flakes

Take the butter in the room temperature and let it soften a bit. Mix it with sugar, add oat flakes and cocoa and mix well. Add water (or coffee liqueur / cold espresso) little by little and stir well. Let the mass cool down in the fridge. Make sure your hands are cold and roll the dough into small balls. After that roll them all around in coconut flakes. Store in a cool place.

 

 

Home-made marshmallows

7 gelatine leaves
3 egg whites
2 tbsp icing sugar
2 ¼ dl caster sugar
2 tbsp glucose syrup
½ dl water
½ dl water for soaking the gelatines
2 dl icing sugar
1 dl potato flour

Soak the gelatine leaves in cold water. Beat egg whites and icing sugar into a stiff foam. Put caster sugar, glucose syrup and water in a saucepan. Let it boil until the temperature of the mixture is 100 degrees (use a thermometer to measure this). Heat ½ dl of water in a glass or mug in microwave oven. Squeeze extra water from gelatine leaves and put them in the glass.

Continue heating up the sugar liquid in a pan until it is 127 degrees. Remove the saucepan from the stove and pour the liquid into egg white foam, beating up all the time. Add the gelatine liquid in the foam and beat until the mass is solid and glossy, and about to cool down. Mix icing sugar with potato flour and pour the mixture on a baking tray. Spread marshmallow mass over the icing sugar and potato flour mixture and let it cool down overnight in room temperature.

Cut small pieces with a gingerbread mold and roll the pieces in icing sugar and potato flour mixture. It is such a joy to give a self-made delicious present in a beautiful glass jar!

 

 

 

Passion Fruit Baked Alaska

1/2 l vanilla ice cream
2 egg whites
1/2 dl sugar
4 passion fruits
4 biscuits with cocoa filling

Preheat the oven to 250 degrees. Crumb the biscuits in ovenproof coffee cups with a tablespoon. Split the passion fruits and scrape the flesh into a bowl. Whip the egg whites to into foam. Add sugar and whip the foam until it is hard (does not spill even if the bowl is turned upside down).

Take the ice cream fro the freezer, cut it into four parts and put them into the cups over the biscuit crumbs. Drizzle some of the passion fruit flesh over the ice cream, but save the most of it for sauce. Spread the egg white foam evenly over the cups. Don't leave gaps on the edges or the ice cream will melt.

Put the meringue cups on a baking tray and bake on the middle rack for 2 minutes or until the meringue begins to colour. Don't let the meringue burn or the ice cream melt too much. Decorate the cups with passion fruit sauce. Try other flavours as well: raspberries, chocolate or pistachios.

 

 

Christmas does not have to be traditionally red and white, and you should never stop playing! Mix a colourful icing and decorate funny gingerbread cookies. If you make a hole in each cookie before you put them in the oven, you can insert ribbons through the holes and hang the cookies on your Christmas tree!

 

Colourful Gingerbread Cookies

Icing
1 egg white
c. 3 dl icing sugar
3-5 drops of lemon juice or vinegar
Food dye
Sprinkles

Carefully separate the white from the yolk. Whip the egg white lightly. Add lemon juice or vinegar and icing sugar until the mixture is ready for piping. Then add the food dye little by little, and stir in between. Decorate the gingerbread cookies and let the icing dry.

 

 
 

Divine White Chocolate Mousse 

(Serves four)

125ml milk
2 gelatine leaves
240g white chocolate
250ml whipping cream, loosely whipped
To serve
50g raspberries
50g blueberries
3 tablespoons blanched pistachio nuts
1 litre raspberry sorbet

Bake the white chocolate in a 125°C oven for 15 minutes, stirring occasionally. Soak the gelatine leaves in cold water for ten minutes and squeeze out excess water. Bring the milk to a boil and add the gelatine leaves. Add a quarter of the milk to the chocolate and mix until smooth. Now add another quarter and continue mixing. Pour in the rest of the milk and, again, continue mixing until everything is well mixed. Cool to 30-40°C and add the whipped cream. Spoon into glasses or ramekins and leave to set in the fridge for at least 5 hours.
Serve with the raspberry sorbet, fresh berries and chopped pistachio nuts.

 

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