Christmas Desserts

What desserts can I make in the next week and freeze. I will be out of action of xmas, hubby will be able to do little bits, cream etc

Buy two packets of meringues, a bottle of cream and a packet of frozen berries (not those ones going cheap from China! )
On Xmas day defrost your berries, drain and thicken with icing sugar.
Build a meringue tower (8 at the base) line with berries and cream, 4 for the next layer, more cream and berries, 2 then , 1.
Grate a flake bar on top or drizzle with a liquer.
You cant go wrong

Another really easy favourite.
Buy a packet of gingernuts Soak them in port or Gingerale for about 10 minutes.
Whip a bottle of cream.
Layer each gingernut in cream to make the log, Coat the whole thing with the left over cream and stud with crystalized ginger, flake bar whatever.

Eton Mess. Meringues. Smash. Mix with berries (I know - not those ones! ), and whipped cream. Serve in wine glasses. A very old dessert. Otherwise the good trifle always goes down well and can be made the day before. Better really as flavour seems to get right through.

You say you can do things next week, when precisely is that you will not be able to do things, help us to give better ideas.

There are the odd desserts that do not need to freeze as they are good keepers if kept in the fridge.

Cheers

Out of action from 14th Dec, thanks for ideas you have already posted. Do you think you couple freeze cheese cake

This can be made and kept in the fridge or put into the freezer but take out at least a day before and then finish with the addition of the syrup.

Blackberry Pudding

3 eggs
½ cup caster sugar
1 tbsp cornflour
¾ cup self-raising flour
1 tsp butter
¼ cup boiling water
1/3 cup caster sugar extra
½ cup water
300g frozen blackberries
500g frozen mixed berries
¼ cup blackberry jam.

Preheat oven to 180c.
Grease 25cm X 30cm swiss roll dish, line with baking paper.
Beat eggs in small bowl with electric beaters until thick and creamy.
Gradually add sugar – 1 tbsp at a time beating until sugar dissolves between each addition.
Transfer to large bowl.
Fold triple – sifted flours into the egg mixture.
Pour combined butter and boiling water down side of bowl, fold into mixture.
Pour mixture into baking dish, bake uncovered about 15 minutes.
Turn onto wire rack to cool.
Meanwhile, place extra sugar and water in medium saucepan, bring to the boil.
Stir in fruit, return to the boil.
Reduce heat, simmer, uncovered, about 5 minutes or until fruit thaws.
Strain over medium bowl, reserve liquid and berries separately.
Line a 1-litre (4 cup) pudding basin with plastic wrap, extending wrap 10cm over side of basin.
Cut a circle of cake slightly smaller than top edge of basin. Cut another circle the same size as the base of basin. Cut remaining cake into 10cm pieces, place small circle into base of basin and use pieces to line the side of basin. Pour 2/3 cup of the reserved syrup into small jug, reserve.
Fill basin with berries, cover with remaining syrup, top with large cake circle.
Cover pudding with overhanging plastic wrap, weight pudding with saucer, refrigerate 5 hours or overnight.
Stir jam and 2 tbsp of reserved syrup in small saucepan until heated through.
Turn pudding onto serving plate, brush with remaining reserved syrup then jam mixture. Serve with whipped cream or a nice creamy white sauce.

Re freezing cheesecakes depends on what sort of recipes you are thinking of. If using fresh fruits then advise not to freeze, matter of leaving fresh fruits out then putting them in once defrosted.
I'm not a fan of pre-frozen cheesecakes though.

Cheers

https://trademe.tmcdn.co.nz/photoserver/full/430730841.jpg

Photo for recipe below, very simple and can be used for anything.

Frosted Grapes

These are really special as a garnish on a pavlova or cheesecake or served as a nibble with coffee. They look far more complicated then they are and are really impressive. Other fruits like cherries and plums can be substituted

Ingredients
500g grapes (preferable mixture of black, green and red)
2 egg whites
1 cup approx Chelsea Caster Sugar
Method
Wash grapes and allow to dry. Snip into small clusters. Whisk egg whites until they run off the whisk in a thin stream; they should remain clear and foamy, not stiffly beaten. Place Caster sugar in its own shallow bowl. Dip each grape cluster into the egg, shaking off excess. Next dip the grapes in the Caster sugar and place on oven tray covered with greaseproof paper. Leave in a warm place to dry.

The grapes can be prepared 2 or 3 weeks before use and can be kept in airtight bags in freezer.

Oh, with that Blackberry Pudding, even look at refrigerating overnight as that weight packing part is best to be completed fully.

Then Freeze it on a plate fully plastic wrapped.

Hopes this helps.

Valentino is always a great source of inspiration on this board.
Thank-you for your many awesome posts.

Thank you, it is how one sees the Recipe MB suppose to be, "Be of Assistance to each of us"

Cheers.

Now here is a real beauty, doesn't need to be frozen and if you make it as late as possible then will hold up for the big day. Must make sure it is sealed with wrap and refrigerated throughout. Pat, the originator of this recipe was making quite a few for various ones before Christmas.
She used those Aluminium deep rectangular dishes as then no worries about dishes and would place a piece of cardboard over the whole top and sealed with plastic wrap. Just think the best way to suit yourself.

Pat's Special Slice
1 Packet (250g) Plain Biscuits Crumbed
125 to 150g butter softened and mixed with biscuit crumb and to form the base by pressing into a greased tin. I use a food Processor for the crumbing and butter part and use "NICE" biscuits.

When preparing the tin, line it with baking paper greased, but to allow a little to overhang each side of the tin, so when ready to cut and serve, just use the this overhanging paper to lift out of tin, place onto a nice serving dish or board, peel down the sides with the paper and use a nice long thin knife (like a Ham knife) and cut into nice serving portions.

This is far better than trying to dig out that first piece or two. Refrigerate for an hour at least.

Beat about 900grams to 1kg Sour Cream (or yoghurt, or a Ricotto and sour cream combination and to be blended).
Add enough castor sugar say about 350 to 400 grams, mixed in and dissolve, check taste and add more sugar to suit taste.

In a separate bowl, mix 4 tsp gelatine in some boiling water to dissolve clear.

Likewise – ½ packet flavoured Jelly Mix (Raspberry goes well with Strawberries) in hot water and dissolve.

Allow both to cool, then mix all together and spread over base. Mixture is quite runny.
Refrigerate to set or near setting.

Topping is made of 1 to 1 ½ tsp gelatine plus the other half of jelly mix dissolved in enough boiling hot water. Once again allow to cool near setting but not set!

If Strawberry topping then slice some strawberries in half lengthwise, placed on top of filling cut side down then spread the topping over.

Allow to set in the fridge covered.

Flavours in topping can vary using other fruits or berries