Although it’s rich in history and holds a permanent spot in many family recipe boxes, fruitcake is a much-maligned confection during Christmas Season. This classic rich, dark cake made with liquor-soaked fruit is so delectable you’ll be loath to give it away.
Soak the fruit
With rum, dried fruit, and orange zest finished with cinnamon, allspice, cardamom, nutmeg, and cloves, it is best traditional fruit cake we can wish for .
This year , we re-invent our fruit cake which deserved more attention with absolute beautiful and elegant design of Xmas tree , avail in option of Green or snow white
Our Christmas Chocolate Christmas Cake made its debut two Christmas consecutively and we are very pleased to say that it is very well received by our consumers with a staggering 3,000+ sales over a period of just a few months.
This 700-gram moist, rich, and luscious pure chocolate indulgence is made from the finest Belgium chocolate.
The bite begins with a smooth chocolate outer coating followed by layers of rich, moist dark chocolate ganache and vanilla cream then topped with an edible xmas ornaments.
Inside the new T log cake are the usual favourites, belgian chocolate with chocolate ganache outside , handcrafted xmas flower and leaves on top and white powder - a perfect way to celebrate this Christmas season
The panna cotta was soak the gelatine leaves in a little cold water until soft.Adding milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
There's no detail to small to be miss, to get the perfect state to serve
The Chocolate mousse was soak the gelatine leaves in a little cold water until soft. Adding milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
Adding pound caster sugar and mint leaves using a mortar and pestle until green-colored sugar. Breaking up the chocolate and put into a heatproof bowl with the coffee. Sit the bowl over a pan of barely simmering water (making sure they don't touch) until just melted. Stir, remove from the heat and cool. Whip the cream with about one-third of the mint sugar until soft peaks form. In a clean bowl, whip the egg whites until soft peaks form. Add the remaining mint sugar a little at a time until soft and glossy. When the chocolate has completely cooled, fold in the stiff egg whites until smooth. Then fold in the mint cream until smooth and no traces of white are left.
We spare no detail in preparing this classic dessert, getting it to perfect state ready to serve
Beat the egg with a little water to create an egg wash. Brush the tartlets with the egg wash and return to the oven for 4-5 minutes. Remove and cool on a wire rack. Meanwhile, prepare the pastry cream by whisking the egg yolks with the sugar until pale and thick. Sift in the flour and whisk well. Combine the vanilla pod and the milk in a sauce pan and bring to the boil. Pour the milk onto the egg yolk mixture whisking simultaneously until fully incorporated. Return the mixture to the saucepan and whisk gently over a medium-low heat until it comes to the boil and thickens. Chill in the fridge until cold. Once cold, pipe into the base of the pastry case. Arrange the blueberries (making sure they are thoroughly defrosted) in half of the cases and raspberries in the other half. Dust the tartlets with icing sugar and serve when ready.
We spare no detail in preparing this classic dessert, getting it to perfect state ready to serve
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