Kill da wabbit!

Ok, touchy vegetarians stop reading now. Because I’ve been whining about my dinner plans for Christmas Eve for weeks now, I might as well tell you how it turned out 🙂  

The Rabbit – Marinated for 24 hours in Red Pesto.


 Slow Roasted for around 2.5 hours at 100 degrees celsius. Afterwards simmered in its own sauce.
Basically I was happy trying to  cook a new type of meat, but not ready to try a new type of marinade/ sauce so I stuck with what I do with roast Chicken. (Just refined it a little with some Rose wine before putting it in the oven).  

The Side – Potato Gratin

potato  This side dish is very simple to make, yet extremely tasty. Probably because it is so sinful. You peel and slice around 4-5 large potatoes, then put them in a small pot, pour 300ml Single cream over them, add milk until the potatoes are somewhat covered. Add salt, black pepper, ground nutmeg to taste. Simmer for at least 5 minutes (until the potatoes are half done). Then take the potatoes out (don’t discard the cream!) layer them in an ovenproof dish and pour only so much of the cream mixture over them until all except the top layer of potatoes are covered. If you like, add some grated cheese over the top. Bake in the oven at 200 degrees celsius for 30 minutes. If you like your gratin more firm, add an egg, or in my case, I had an egg yolk leftover from the dessert I made, so I put it into the cream mixture before pouring it over the potatoes.  

The Dessert – Coffee Trifle with Chocolate Sauce

Well if every single thing we ate on Christmas Eve already had cream in it already, the dessert couldn’t be far behind. For making this type of dessert, you need to have three different components: sponge cake (can be purchased or home made. You could also get sponge biscuits), some type of sauce to soak the sponge cake with, creamy mousse which will make up the bulk of the trifle. 

For the sponge cakes, I just did the lazy person’s thing; bought some trifle sponges from the supermarket. 

Then I made chocolate sauce by heating a little bit of double cream and melting dark chocolate in it. I also added some sugar. Make sure to whisk the sauce properly or the sugar will not combine with the cream fully. You’re looking for a sauce of fairly thin consistency so it can be absorbed by the sponge cake. Put the cake into the sauce and let it absorb it while making the cream.

The Coffee flavoured cream was made by combining extra thick (double) cream (approx. 500ml) with some icing sugar. All flavourings were added to taste, because I didn’t follow any recipe. Plus tasting the cream is most of the fun of this dessert anyway. I boiled some water, and dissolved Nescafe in it (just 50ml of water with 1.5 tea spoon of nescafe or more if you like. Added the concentrated coffee and some vanilla essence to taste, to make the cream get a subtle taste of coffee. Whip the cream until it is fairly stiff. Then beat an egg white and softly fold it in. 

Now start layering your trifle in a freezer proof bowl. First some sponge cake, if need be pour more chocolate sauce over it. Then little less than half of the cream, then the rest of the sponge cake and chocolate sauce, and the rest of the  cream over the top. Even out the top of your trifle and dust with some cocoa powder. 

Depending on how firm your cream turned out (depends on the type of cream used and amount of flavouring you put in), either refrigerate it or freeze it. This dessert, being so creamy, is very tasty when its almost frozen, but still soft. If you made it a long time in advance, you may need to take it out of the freezer an hour before it is to be eaten. 


1 Comment »

  1. odzer Said:

    @ Hedonist : I have been utterly useless and lazy this month and I have not been writing a lot as you can see. Over eating is a sin that is best indulged in the cold weather. The rabbit looks very interesting and I am sure it would have tasted fantastic, the coffee dessert is something that I would absolutely want to do! The Gratin I know already tastes excellent.

    So I am still sitting on a box of Swedish ‘Bischopswijn’ type thing from christmas and I am hoping to do that one evening as one final farewell to this lovely season!

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