The Icing on the Cake

I'm not great with icing so I like to keep things simple.  I think it worked out quite well this year.

This year's Christmas day menu.

Warm Crab mousse  (recipe below)

Turkey with pork chestnut and date stuffing  (Posted 24.11.10)

Steamed clementine puddings (posted 09.12.10)

Warm Crab Mousse

120 g dark crab meat
120 g light crab meat
4 eggs, lightly beaten
400 ml double cream
4 tsp dry sherry1
2 tsp Dijon mustard
Large pinch cayenne pepper
2 tbsp finely grated parmesan cheese

Preheat the oven to 170C.

Lightly butter 6 small ramekin dishes.

Mix the crab meat, eggs, cream, pepper, mustard, and sherry together in a blender until you have a velvety smooth puree.

Add the parmesan cheese and season to taste.

Spoon the mixture into the prepared ramekins and cover each with a small disc of greaseproof paper. 

Sit the ramekins in a roasting dish and pour enough hot water into it to come three quarters the way up the sides of the ramekins. Bake for 25 minutes, until lightly set.

Cool for 5 minutes before serving.
Merry Christmas to all my blog visitors.