Ever had something that looked too pretty to eat? This Christmas dessert wreath may look exactly like that, but it will be a waste not to dig in right away and taste its smooth raspberry ice cream. This dessert wreath makes a great centrepiece and is the perfect end to any meal. Show your love for your family and friends this holiday season and make this sweet and edible wreath for them to enjoy!
Of course, you can always have ice cream in a bowl or wafer cone. But when you are having it for a special occasion like Christmas, there should always be room for a little creativity. The best thing about this dessert wreath recipe is you can assemble it any way you want it. Whether you prefer another cookie cutter shape, use a different cake loaf, or add other fruits and nuts that you like, you still end up with something so tempting and scrumptious.
This recipe serves five and, like any other recipe, can always be doubled to serve more people. Freezing the ice cream may take some time, but this is actually a good thing as you can prepare it in advance. Come party time, all you need to do is to have your wreath components ready for your homemade raspberry ice cream.
- Digital weighing scale
- Measuring cups
- Measuring spoons
- Mixing bowls
- Heatproof mixing bowl (ceramic, glass, or aluminium)
- Saucepan (with an opening wide enough to hold the heatproof mixing bowl on top)
- Silicone spatula
- Chopping board
- Chef’s knife
- Hand mixer
- Ice cream tub or storer
- Star-shaped cookie cutter
- Ice cream scoop
- Large round platter or board
- 4 large eggs, separated
- 100g (or ½ cup) caster or superfine sugar
- 300ml double cream, cold
- 200g (or 1⅓ cups) white chocolate, chopped
- 150ml raspberry puree
- 3 slices gingerbread
- 50g (or ¾ cup) almonds
- 20 pieces blueberries
- Few sheets of gold leaf, optional
- 3 pieces fresh figs, cut into wedges
- 10 pieces strawberries, halved or quartered
- 75g (or ½ cup) raspberries
- 1 meringue nest, crumbled
- Few sprigs of fresh mint
- Fill your saucepan with enough water then let it boil on the stovetop. Transfer your chopped white chocolate in a heatproof bowl then place it on top of your saucepan. Let the chocolate melt for a few minutes, making sure that the hot water is not touching the bottom of the bowl. Once melted, set the chocolate aside to cool down completely.
- Using a hand mixer, whip the egg whites. When the egg whites begin to foam, gradually add the sugar in batches while whipping. Continue to mix until glossy, stiff peaks form. Set aside.
- Next, whip the cold cream in a separate bowl until it holds its shape. Gradually whisk the egg yolks into the cream, followed by the cooled melted chocolate and raspberry puree. Fold in the whipped egg whites into the mixture using a silicone spatula.
- Transfer the mixture into a large plastic tub, seal it with a lid then freeze for at least 10 hours or overnight.
- When your ice cream is almost ready, you can start preparing the garnishes or decorations. Prepare your gingerbread first by cutting them into shapes using a star-shaped cookie cutter.
- If you have gold leaf on hand, cover the almonds and blueberries with gold leaf. Otherwise, you can leave the fruit and nut uncovered and use as is.
- Remove the ice cream from the freezer 10 minutes before serving.
- To assemble, arrange the fig, berries, nuts, and star-shaped cakes in a ring on a large serving platter. Crumble the ready-made meringue around using your hands and fingers. Finish the wreath with fresh mint leaves. Finally, add about five scoops of your homemade ice cream on top and serve immediately.