3 recipe ideas for the holidays

Recipe n°1: The "Oh My Pink" mocktail

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

Ingredients:

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

Recipe:

1. Pour these 3 ingredients into a shaker:

2 centilitres rhubarb syrup
2 centilitres lemon juice
2 centilitres 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).

Extra tip from Corentin, barmaid To make homemade crushed ice, place the ice cubes in a tea towel and crush them with a bottle or mortar. Result guaranteed!

Recipe n°2: Orange upside-down cake

What better way to round off a festive meal than with some sweet and tangy notes ? Let yourself be tempted by this upside-down orange cakeor upside-down cake, suggested by @jaifaimthe account designed as a 2.0 recipe book for a fruity, gourmet fruity dessert ! Follow the recipe of Mickaël and Sébastiena duo of epicurean gourmets who combine seasonal produce and travel.

Ingredients for the cake:

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

Ingredients for candying oranges:

200g white sugar
230ml water
1 teaspoon 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 for the glaze. Bring to the boil and reduce heat to medium-low.

3. Add the orange slices and simmer for 15 minutes.

4. In a bowl, beat the eggs with the sugar until 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 stir into the mixture.

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

8. Arrange the candied orange slices and carefully pour over the cake batter.

9. Place in the oven for 30 minutes, then leave to cool before unmolding.

10. Brush the cake with olive oil.

Dessert is served ;-)

Recipe #3: Raw chocolate-covered pecan and tonka truffles

For chocolate fans, opt for these chocolate truffles for the holidays! Created by Carrés Sauvagean exceptional chocolaterie, these delicacies made from raw and organic chocolate promise to seduce you for a sweet end to the evening.

Ingredients (for about fifteen truffles)

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

Recipe:

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

2. Use your hands to form balls of dough weighing about 15g.

3. Place on a baking sheet and freeze for 15 minutes or refrigerate for 1 hour.

4. Meanwhile, melt the raw chocolate in a bain-marie.

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

Recipe:

6. Place the chocolate-covered truffles on a baking tray lined with baking paper and sprinkle with the decorative elements while the chocolate is still pouring.

7. Place in the fridge for 30 minutes. Enjoy!

Extra tip: To make the pleasure last, eat your Christmas truffles up to 10 days after preparationstore in a cool place.