Award-winning chef-patron and Resident food expert Pascal Canevet shares his easy festive recipe
Celebrate the start of the festive season with an easy get-ahead recipe; for your Christmas cooking. This mouth-watering, Christmas pudding ice cream is full of cheer and the aromas of Christmas.
I love using seasonal spices with fruit; it’s a delicious combination of winter flavours’ that your friends will love. Perfect served on its own it’s a light and delicious alternative to the traditional Christmas Pudding. I like to serve it with my Apple Pain d’Espices dessert which features on our Maison Bleue Festive Menu.
“An irresistible recipe full of Christmas spice. I always make a little more than planned as it’s a perfect ‘go-to’ dessert for the festive party season”
We decorate Maison Bleue on 15th November announcing the start of our celebrated Festive Menu which finishes on 22 December, with a unique five-course celebration dinner paired with exceptional wines from our renowned cellar. It will be a Christmas evening to remember with delicious delights and party atmosphere!
“Joyeux Noël from us all at Maison Bleue”
Recipe: Christmas pudding ice cream
A great way of using up your Christmas Pudding leftovers!
Makes 2 litres of ice cream
• 1 litre of whipping cream
• 250gr caster sugar
• 250gr egg yolk
• 500gr of Christmas pudding, chopped into small pieces
Place the cream in a non-stick pan over a medium heat and warm until nearly boiling point.
In a separate bowl, quickly whisk the egg yolks and caster sugar together until the sugar is dissolved and the mixture is thick and creamy.
Pour the hot cream, a third at a time, into the whisked yolks and mix constantly until you reach a smooth texture.
Return the mixture to a clean pan over low heat. Stir constantly until the custard is thickened enough to coat the back of the spatula.
Pour the custard into a clean bowl and let it cool for 2 hours.
Place the Christmas pudding pieces and custard into a mixer and gently whisk until well combined.
Pour the mixture into your ice cream machine and follow the manufacturer instructions.
Place the ice cream into a freezer until needed.
To serve: Add a touch of Christmas sparkle with spun sugar swirls
Celebrate the festive season at Maison Bleue award winning Modern French Cuisine, Churchgate Street, Bury St Edmunds: 01284 760623