A Cheats Guide to Desserts at Christmas

Wednesday, December 16th, 2015

I am a big fan and advocate of healthy eating but at Christmas time I throw all that out the window and I completely overindulge and start fresh again in the New Year. I have a very sweet tooth but don’t like spending too much time in the kitchen so I am sharing 3 of my secret shortcut recipes that will leave your friends and family thinking that you spent hours in the kitchen, allowing you more time to raid the selection boxes!

We have a lot of new courses launching next year so check out our ‘Upcoming Courses’ tab for further details. It really doesn’t matter what level of skill you come along with; our courses are so hands-on, so it will be difficult to leave without learning something new.

Everybody loves to eat great food and even better if you can achieve this confidently without any of the usual stress of the kitchen! The feedback from our students has been amazing so far; something that we really appreciate and never gets old.  If you would like to give somebody the gift of learning how to cook this year why not buy them a gift voucher for Kinsale Gourmet Academy. It really is the gift that keeps on giving…… so long as they invite you to dinner! To purchase click here or call us on 021 4779040.

Here’s our favourites;

Christmas Pudding Ice Cream

This is a really tasty treat in front of the fire on Stephens day, watching all the classic Christmas movies and is a great way to use up any leftover pudding.

Ingredients  – serves 4
500g tub good quality vanilla ice cream, slightly softened
120g leftover Christmas pudding, crumbled
Hot toffee or chocolate sauce
Crushed amaretto biscuits, to serve


Blitz the ice cream in a food processor or beat by hand until smooth, fold in the Christmas pudding and place into a freezer-proof container. Freeze for at least 2 hrs then scoop into bowls and top with the hot toffee or chocolate sauce and crushed amaretto biscuits.

Christmas Eton Mess

This is great festive twist to the classic summer dessert. The lemon curd really adds some tartness to the dish which really helps lift the flavour of the berries.

Screenshot 2015-12-16 09.41.35

Ingredients – serves 4
300ml double cream
200g Greek yoghurt
4 tbsp lemon curd
200g bag frozen mixed berries
4 tbsp icing sugar
2 tbsp cassis (optional)
8 meringue nests


  1. In a small saucepan gently heat the frozen berries and icing sugar until it comes to the boil and the sugar has dissolved. Remove from the heat, stir in the cassis, if using, and set aside to cool completely.
    2. Whip the double cream and Greek yogurt until just holding it’s shape, ripple through the lemon curd. Break the meringue nests into a glass bowl, or 4 individual glasses. Spoon over half the cream, then half the berries. Repeat with the remaining cream and berries. Serve immediately.

We Whisk you a Merry Christmas!

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