Why spend time decorating your Christmas table, then filling it with plates of food when you can combine them all? Food becomes decoration (and vice versa), and table becomes plate (and vice versa) in this simple, nifty edible Christmas Centrepiece.
The best part of this decorative feast is that it’s completely open to your own creative experimentations. Add whatever ingredients you’re in love with, whatever’s growing in the garden, or whatever little indulgences you love having any excuse to use. And don’t forget to tag us in your creations on Facebook, Instagram and Twitter!
Rosy Wreath Centrepiece Recipe
Gingerbread (see below or buy a gingerbread loaf from a cake shop)
Raspberry ice cream (or strawberry sorbet)
12 Maison Fossier Macarons Framboise (or meringues)
250g fresh raspberries
Handful of mint
The Essential Ingredient Freeze Dried Raspberry Pieces
The Essential Ingredient Food-Grade 23 Karat Gold Leaf (optional)
The Essential Ingredient Dried Flowers (optional)
Gingerbread Loaf Recipe
250g self-raising flour
1tsp bicarbonate of soda
1tbsp ground ginger
1tbsp ground cinnamon
1tbsp ground mixed spice
115g The Essential Ingredient Premium Muscovado Sugar
115g black treacle
115g golden syrup
250ml full cream milk
100g The Essential Ingredient Glace Ginger (grated)
Preheat oven to 160C. Grease and line a 23cm loaf tin.
Put flour, bicarbonate of soda and spices into a large bowl and add cubed butter. Rub into flour until mixture resembles fine breadcrumbs (this can be done in your food processor). Add grated ginger.
Put sugar, treacle, golden syrup and milk in a saucepan and heat, stirring until sugar dissolves. Turn up heat and bring mixture almost to boiling point.
Pour liquid mixture onto flour and stir with a wooden spoon. Add egg and beat until combined.
Pour into prepared tin and bake for 50 minutes until a skewer comes out of the cake fairly clean.
Cool completely before turning out. Wrap in greaseproof paper.
If you wish to be even more prepared you can make this well in advance and freeze – wrap in greaseproof paper and then cling film.
Simple Raspberry Gelato Recipe
300ml Pellorce and Julliene Raspberry Puree or 300g pureed fresh raspberries or strawberries
80g raw sugar
250ml double cream
Bring puree and sugar to the boil ensuring that all sugar dissolves. Cool completely and then place in freezer until mixture starts to freeze (about 1 ½ hours).
Whisk cream until soft peaks form and add marscapone and strawberry mixture and mix gently to create a ripple effect.
Churn in your ice cream maker until firm but not completely set. Transfer to a container and freeze. If you don’t have an ice cream maker, put into a freezable container and place in freezer. Whisk with a fork every hour until almost set.
Alternatively simply use our strawberry sorbet and serve cream on the side
Slice the loaf and cut into star shapes or simply tear into chunks.
Arrange on a large platter in a wreath pattern.
Crush macarons and scatter over cake pieces.
Add strawberries (some whole and some halved).
Scatter mint, dried flowers and gold leaf (if using) over wreath.
Remove ice cream from the freezer 10 minutes before you wish to serve.
Top the wreath with scoops of ice cream.
Leftover gingerbread is delicious with a cup of tea. Eat as is or with lashings of butter!