Christmas Desserts

Introduction

Get ready to immerse yourself in the magic of Christmas through the art of dessert-making! Over two indulgent evenings, we’ll explore a selection of elegant, seasonal treats that are perfect for entertaining, gifting, or simply enjoying by the fire.

In this 2 evening class you will make:

Evening 1 –

  • Orange & Cinnamon Pistachio Cake – a beautifully spiced, nutty cake that captures the essence of the season.
  • Buttermilk Panna Cotta – silky, creamy, and perfectly balanced with a hint of tang.
  • Cranberry Chutney – a vibrant, festive accompaniment that pairs wonderfully with sweet or savoury dishes

Evening 2 –

  • Pears Poached in Mulled Wine – gently simmered in spiced red wine and topped with a golden coconut crumb.
  • Clementine Posset – a zesty, creamy dessert served with homemade shortbread for the perfect finish.

Whether you’re looking to impress guests or treat yourself, this hands-on masterclass will leave you with new skills, festive inspiration, and a collection of show-stopping desserts to add to your Christmas repertoire.

Let’s get whisking, poaching, and plating – and most importantly, let’s have some fun!

Course code

SCRD

Location

Dumfries and Stranraer Campus

Duration

2 Evenings, 1730 – 2030

Price

£105.00

Availability

Location: Dumfries
Day 1 – 02 Dec 2025 17:30
Day 2 – 09 Dec 2025 17:30

Course Content

Evening 1: Winter Warmth & Festive Foundations

1. Welcome & Introduction

  • Overview of the course
  • Key ingredients and festive flavour profiles
  • Kitchen safety and hygiene refresher

2. Recipe 1: Orange & Cinnamon Pistachio Cake

  • Preparing spiced cake batter
  • Toasting and incorporating pistachios
  • Baking and decorating techniques

3. Recipe 2: Buttermilk Panna Cotta

  • Understanding gelatin and setting agents
  • Balancing flavours and textures
  • Pouring and chilling for perfect presentation

4. Recipe 3: Cranberry Chutney

  • Cooking with seasonal fruits and spices
  • Achieving the right consistency
  • Storage tips and serving suggestions

5. Wrap-Up & Q&A

  • Troubleshooting common issues
  • Tips for presentation and plating
  • Preview of Evening 2

Evening 2: Elegant Endings & Show-Stopping Sweets

1. Welcome Back & Recap

  • Review of previous evening
  • Discussion of flavour pairings and plating ideas

2. Recipe 4: Pears Poached in Mulled Wine with Coconut Crumb

  • Preparing mulled wine poaching liquid
  • Poaching techniques for perfect texture
  • Making and applying coconut crumb topping

3. Recipe 5: Clementine Posset with Homemade Shortbread

  • Creating a smooth citrus posset
  • Shortbread dough preparation and baking
  • Assembling and garnishing for festive flair

4. Final Presentation & Tasting

  • Plating and styling desserts
  • Group tasting and feedback
  • Ideas for adapting recipes for Christmas dinner parties

Course Contact Details

shortcourses@dumgal.ac.uk
01387 734199

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