3 recipe ideas for the holidays

Recipe #1: The "Oh My Pink" Mocktail

To toast with taste and style in front of the tree, let yourself be tempted by this mocktail imagined by DANICO by the DANICO, a cocktail bar located in the DAROCO restaurant in Paris in the 2nd district. Alcohol-free and made from hibiscusThis tasty mocktail is the ideal drink to accompany your festive meals!

Ingredients:

2 centilitres of rhubarb syrup
2 centilitres of lemon juice
2 centilitres of hibiscus
Carbonated raspberry water

Recipe:

1. Pour these 3 ingredients into a shaker:

2 centilitres of rhubarb syrup
2 centilitres of lemon juice
2 centilitres of hibiscus

2. Shake the mixture in the shaker, adding ice cubes.

3. Pour into a cocktail glass and add crushed ice on top.

4. Pour the carbonated raspberry water directly into the glass (to carbonate, use a Soda Stream machine for example).

Corentin's extra tip, bartender To make homemade crushed ice, place the ice cubes in a cloth and crush them with a bottle or a mortar. Result guaranteed!

Recipe #2: Orange upside down cake

What better way to end a festive meal than with sweet and tart sweet and sour notes ? Let yourself be tempted by this upside down orange cakeor upside down cake, proposed by @jaifaimthe account designed as a recipe book 2.0 for a fruity and fruity and greedy dessert ! Follow the recipe of Mickaël and Sébastiena duo of epicureans gourmets who combine seasonal products and travel.

Cake ingredients:

2 eggs
150g of sugar
1 pinch of salt
2 tablespoons of extra virgin olive oil
1 teaspoon vanilla extract andcardamom powder
3 oranges and the juice of one orange
2 teaspoons orange zest
1 teaspoon of baking soda
3g of baking powder
100g of flour

Ingredients for candying oranges:

200g of white sugar
230ml of water
1 teaspoon of cardamom powder
3 oranges, thinly sliced

Recipe:

1. Using a sharp knife, start by slicing the oranges very thinly.

2. In a saucepan over medium heat, combine the ingredients to make the glaze. Bring to a boil and reduce heat to medium-low.

3. Add the orange slices and simmer for 15 minutes to preserve them.

4. In a bowl, beat the eggs with the sugar until the mixture becomes frothy.

5. Then add the vanilla extract, orange zest, cardamom and baking soda before setting the mixture aside.

Recipe:

6. In a separate bowl, mix the baking powder with the flour, then add the mixture to the mixture.

7. Preheat oven to 180°. Brush a springform pan with olive oil and line the bottom and sides of the pan with parchment paper.

8. Arrange the candied orange slices and gently pour in the cake batter.

9. Bake in the oven for 30 minutes, then let cool before removing from the pan.

10. Brush the cake with olive oil.

The dessert is served ;-)

Recipe #3: Raw chocolate covered pecan and tonka truffles

For chocolate fans, choose these chocolate truffles to eat during the holidays! Created by Carrés Sauvagean exceptional chocolate factory, these delicacies made from raw and organic chocolate promise to seduce you for a little sweet note at the end of the evening.

Ingredients (for about 15 truffles)

100g of cashew nuts
50g of pecan nuts
2 tablespoons of maple syrup
60g melted coconut oil
1 tablespoon of cashew nut puree
20g of grated coconut
1 pinch of grated tonka bean cinnamon and pink salt
100g of dark chocolate 75-85%.
Rose petals and raw cocoa nibs Wild Squares for decoration

Recipe:

1. Start by blending all the ingredients together except for the raw chocolate and the garnishes. Use your blender on high speed until you have a smooth mixture.

2. Form dough balls of about 15g with your hands.

3. Place on a baking sheet and freeze for 15 minutes or 1 hour in the refrigerator.

4. Meanwhile, melt the raw chocolate in a double boiler.

5. Once the chocolate has melted and the balls have set, dip them in chocolate with a fork.

Recipe:

6. Place the chocolate-covered truffles on a baking sheet lined with baking paper and sprinkle the truffles with the decorations while the chocolate is still melting.

7. Place in the refrigerator for 30 minutes. Just enjoy!

Extra Tip: To make the pleasure last, eat your Christmas truffles up to 10 days after preparationby keeping them in a cool place.