Christmas traditions varies around the
world. However, somethings are common worldwide: the tradition of
lights, Christmas tree, decorations varies according to culture,
poinsettia, candles and the most important meal of the year, the Christmas day feast. On December the 25th,
Christians and some non-Christians around the world celebrate the birth of
Jesus Christ. Most people celebrate by giving gifts. Children will
be raiding their Christmas stockings, which is usually filled with some exciting tokens. Christmas has so many traditions and symbols associated
with it, that it’s difficult to pin point exactly how it came to be
the festivity it is today. Bearing all this in mind, I was looking for an easy recipe for Christmas day petit-four for a multi-cultural Christmas dinner I’ve been invited to, and sure enough Great British Chefs has a tremendous Christmas collection on their site. There’s something for everyone. I chose the fresh mint and white chocolate petit-fours by Alfred Prasad. It’s light, refreshing, the strong mint scent feels the room and the result is very festive. It will, without fail, be a grand finale to the meal. I couldn’t resist but try out the recipe before the big day.
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| Fresh Mint and White Chocolate Petit-Fours by Alfred Prasad |
Ingredients:
- 25g of bunch of mint
- 200g of white chocolate couverture pistoles
Equipment: Thermometer, greaseproof
paper
Method:
wash and leave to drain. Pat until completely dry and leave aside. Melt
the chocolate in a heatproof bowl set over simmering water
from the heat and mix gently until all the chocolate is melted. Check
the temperature of the chocolate using a thermometer – it should be 42°C
cooled to 29°C. Heat the chocolate very gently over the steam once again
until it is 31°C
to remove any excess chocolate and then place on a tray of greaseproof
paper and leave to set. They are now ready to serve
You can’t go wrong with this recipe.
NEVER see that before, wow! Great idea and so easy too.
Hi Nic, It's so pretty too. very fragrant. R