eggnog bavarois with cinnamon cookies

It's been ages I know, but it's almost Christmas, my favourite time to bake, and this eggnog bavarois would be just right on Christmas Night. It's light and creamy with just the right amount of booze, and an intensely nostalgic hit of freshly grated nutmeg. Served with cinnamon cookies and a cherry compote it screams gently hums Christmas, so here's a sneaky post, just in time for the big day.

Meet Tiny, my gorgeous new Kitchenaid mini, it's only been a week, but I love him already. Kitchenaid Australia sent him over and I put him to work right away testing Christmas recipes. My first kitchenaid was a Christmas gift from my husband 15 years ago, it's still going strong, despite the abuse! The mini is as powerful as the original mixer, but smaller and lighter; it coped brilliantly with the cookie dough, whipping up the bavarois, and the yeasted dough for my chocolate wreath was a breeze. Check that wreath out over on instagram, it's kinda wonky, but really festive and so pretty.

I'm spending Christmas with my family on a balmy beach, we've been away for a week already, and slipped so easily into holiday mode I'm surprised this post made it! Have a wonderful break, wherever you are, stay safe, see you in 2017...

eggnog bavarois

300ml full cream milk
30ml bourbon
30ml rum
1 cinnamon stick
1 vanilla bean, seeds scraped (or 1 tsp vanilla bean paste)
75g caster sugar
4 egg yolks
1 1/2 sheets gold strength gelatine leaves
300ml thickened cream
fresh nutmeg

• tip the milk, bourbon, rum, cinnamon stick, vanilla bean and seeds into a small pan. Over a low heat, bring the milk mixture to a simmer, take off the heat, set aside to steep for 10 minutes, then strain into a jug. Wash and dry the pan, or just find another :)
• put the gelatine leaves into a bowl of iced water, set aside
• whisk together the egg yolks and sugar until combined, whisk in the warm milk and return to the pan. Stir continuously over a low heat until the mixture coats the back of a spoon. Take off the heat, squeeze the water from the gelatine leaves and add the squishy gelatine to the pan, stirring until they disappear. Strain the custard into a clean bowl, place over a bowl of ice, leave to cool, whisking from time to time (in the fridge will work too, just don't forget about it!)
• while the custard cools, whip the cream to medium peaks
• once the the custard is cold, gently fold through the whipped cream, ladle into serving glasses, and taking special care of your finger tips, grate fresh nutmeg overtop! Cover and return to the fridge to set; 3 hours should do it, overnight is fine
• bring to room temperature to serve, add a biscuit or two, and maybe a generous spoonful of cherry compote, crank up Bing/Frank/Dean on your sound system and sink into a christmas haze 


cinnamon cookies

250g plain flour
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
115g unsalted butter
1/2 tsp vanilla bean paste
1 egg, at room temperature
200g granulated sugar

• line 2 baking trays with baking paper, set aside
• sift together the flour, baking powder, cinnamon and salt, set aside
• in the bowl of a stand mixer, use the paddle attachment to cream together the butter and sugar
• in a small bowl or jug, whisk together the egg and vanilla, slowly add to the creamed butter and sugar, mixing until combined
• with the mixer on low, gradually add the flour, mix until combined and your dough comes together. Tip the dough onto your bench, lightly knead until smooth, divide in two, form each half into a disc, wrap in plastic and pop into the fridge for an hour
• take the cookie dough out of the fridge, give if 5 minutes or so to soften slightly
• lighlty dust your bench with flour, roll the cookie dough to 5mm thick, cut out shapes with your favourite festive cookie cutters and carefully place on the baking sheet, spacing the cookies 2cm apart. Put the tray in the fridge for 20 minutes before they bake. Repeat with the rest of the dough.
• bake the cookies for 20 minutes, until they just start to turn golden around the edges, leave on the tray for 5 minutes, then transfer to a rack to cool
• store your cookies in an airtight container for up to a week

cherry compote

1.5kg fresh cherries
300g sugar
zest and juice of 1 orange
1 vanilla bean, seeds scraped
1 cinnamon stick
1 star anise

• combine all ingredients in a pan and bring to the boil, simmer gently for 10 minutes, stir, then continue to simmer for 40-50 minutes until thick and syrupy, stirring regularly. Pour into a sterilised jar, keep in a cool dry place, use within 2 days (you can leave them in the jar, but don't eat the cinnamon stick or star anise!)

recipe adapted from Jamie Oliver