Christmas at Clarissa Feildel’s house is a fuss-free affair. Spending time with loved ones is her top priority, so selecting meals and desserts that can be prepped ahead – like this crowd-pleasing Christmas dessert platter – are her go-tos.
“I think there should only be two dishes that you make on the day, because you want to entertain your guests as well. You don’t want to be in the kitchen while everyone’s sitting down and enjoying themselves,” she says.
Ingredients
Method
Line a tray with baking paper. Combine dark chocolate and oil in a small bowl set over a saucepan of simmering water. Stir until smooth.Dip corn thins and crackers into mixture to half coat. Transfer to tray. Chill until firm.
For the dipping sauce, combine all ingredients in a small heatproof bowl set over a saucepan of simmering water. Stir until smooth.
For the salsas, combine strawberries, honey and mint in a bowl. In another bowl, combine mango, lime zest, juice and basil.
Whisk egg, milk, vanilla and cinnamon in a shallow bowl. Heat butter in a large frying pan over medium heat.
Dip panettone in egg mixture, coating all sides. Drain excess mixture. Fry for 3–4 minutes, turning occasionally, until golden. Dust with icing sugar.
Serve panettone with salsas, fruit skewers, sauce and the crackers.
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