DIY Xmas: Iced berries with hot white chocolate and hazelnut crumble


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By Rebecca Lynne Tan, Eunice Quek

The New Paper

Tuesday, Dec 17, 2013

  • Christmas is a week away and if you are starting to fret about what to cook for your dinner party, stop.

    Six Singaporean chefs from five restaurants have put together festive recipes for home cooks including appetisers, main courses and a dessert.

    They have come up with a total of seven recipes that can each serve eight people.

    Bryan Chia and Petrina Loh, both 31, chef-owners of Morsels, a sharing plates restaurant in Mayo Street off Jalan Besar, whip up a recipe for a warm beef tripe and cannellini bean salad with roasted Roma tomatoes.

    They also share a recipe for a roast lamb shoulder with glutinous rice stuffing - a slightly Asian take on traditional versions of stuffing, which usually feature bread.

    Joseph Yeo, 31, chef and co-owner of SPR MRKT, a bistro in McCallum Street, offers a festive version of his bistro's grilled corn soup that includes crispy polenta cubes and chunks of turkey ham.

    For a decadent spin on Yuletide fare, chef-owner Bjorn Shen, 31, of Artichoke at Sculpture Square, dishes up a chicken double down burger with a honey butter glazed grilled ham.

    It is a slice of ham wedged between two chicken breasts, which form the "bun" for the burger - there is no bread here.

    He secures the burger with a candy cane instead of a toothpick, which imparts a hint of peppermint to the patty.

    Meanwhile, Matthew Mok, 38, of private dining restaurant The Rabbit Stash in Alexandra Road, pays homage to his roots with a Peranakan-style pumpkin curry that includes a spicy rempah and coconut cream drizzled over the dish.

    For dessert, let your guests help themselves to frozen berries, hot white chocolate sauce and a crunchy crumble, or plate it for them if you prefer.

    The dessert is by pasty chef and owner of Patisserie G, Gwen Lim, 40. It is inspired by a dessert she had at The Ivy in London, during her university days in the late 1990s.

    The best part about some of these chefs' recipes is that they offer ways to use up leftovers.

    Chop up ham and turkey and shuck yesterday's grilled corn to make chef Yeo's grilled corn soup.

    And in place of chicken breasts for chef Shen's chicken double down burger, use turkey.

    rltan@sph.com.sg

    euniceq@sph.com.sg


    Get a copy of The Straits Times or go to straitstimes.com for more stories.

  • 550g frozen blueberries or mixed berries
  • For the crumble
  • 100g Muscovado sugar or fine brown or white sugar
  • 100g ground hazelnuts
  • 100g plain flour, sifted
  • 100g softened butter
  • 1g vanilla bean powder or vanilla extract
  • 2g fine salt
  • For hot white chocolate
  • 250ml milk
  • 125ml whipping cream
  • 300g chopped white chocolate
  • 30ml rum (optional)
  • 1. Preheat oven to 160 deg C.
  • 2. To make the crumble, place all the ingredients into a bowl and mix with a spatula until well combined and crumbly.
  • 3. Spread the mixture onto a baking sheet and bake for 20 minutes or until golden brown. Leave to cool and set aside.
  • 4. Meanwhile, pour the milk and the cream into a clean saucepan and bring to a boil. Add in white chocolate and stir. Transfer the mixture to a heat-proof bowl and keep it warm over a hot water bath.
  • Assembly:
  • 1. To serve, place frozen berries in individual dishes. Pour the hot white chocolate sauce over the berries and sprinkle generously with the crumble.
  • 2. Alternatively, let diners help themselves to servings of frozen berries, hot white chocolate and crumble.
  • Serves eight.
 
 
 


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