5. Egg nog panna cotta:

This traditional Italian dessert, literally meaning “cooked cream” is an easy to make custard served cold. Perfect for beginners!

Ingredients:

• 1/4 cup (60ml) cold water
• 20g (2 sachets) powdered gelatine
• 2 1/2 cups (600ml) cream
• 1 1/4 cups (300ml) ready-made custard
• 1/3 cup (80ml) brandy
• 1/2 teaspoon mixed spice powder
• 2 tablespoons icing sugar mixture, sifted
• Peach and cherry compote
• 2 cups (500ml) water
• 1 cup (220g) sugar
• 3 teaspoons lemon juice
• 2 yellow peaches, cut into wedges
• 2 white peaches, cut into wedges
• 1 tablespoon lemon juice, extra
• 1 1/2 cups fresh or frozen thawed cherries

Method:

• Place water in a small bowl. Sprinkle the gelatine over the water and set aside for 5 minutes or until gelatine has set and is spongy.
• Place the cream, custard, brandy, mixed spice and icing sugar mixture in a saucepan over low heat. Stir until sugar has dissolved and mixture is well combined. Whisk if any lumps form.
• Once the custard mixture is hot (but not boiling), slowly add the gelatine mixture. Stir for 2-3 minutes or until the gelatine has fully dissolved. Remove from heat. Pour into a greased rectangular (5-cup capacity) tin. Cover and refrigerate for 5 hours or until set.

To make syrup:

• Place the water, sugar and lemon juice in a saucepan over medium-low heat. Stir until sugar dissolves. Bring to the boil, reduce the heat and add the peaches. Simmer for 1-2 minutes then remove the peaches with a slotted spoon. Set aside to cool slightly, then peel away the skin (reserve skin).
• Sprinkle peaches with extra lemon juice. Cover and refrigerate until ready to serve.
• Meanwhile, heat the syrup again, add the peach skins and increase heat to high. Simmer for 4-5 minutes or until the syrup has reduced and thickened slightly. Cover and chill completely.
• To serve, transfer the chilled panna cotta on to a large serving platter. Top with the peaches and cherries and drizzle with a little syrup.

6. Chocolate hazelnut biscotti:

The magic of chocolate and hazelnut come together in this decadent dessert. A must try!

Ingredients:

• 4 ounces (125 grams) semisweet or bittersweet chocolate, coarsely chopped
• 1 cup (215 grams) firmly packed light brown sugar
• 1 3/4 (250 grams) cups all-purpose flour
• 1/3 cup (30 grams) unsweetened cocoa, preferably Dutch-processed
• 1 tablespoon (4 grams) instant espresso powder
• 1 teaspoon (5 grams) baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1 1/2 teaspoons (6 grams) pure vanilla extract
• 1 cup (150 grams) hazelnuts (toasted and coarsely chopped)

Method:

• Preheat oven to 350 degrees F (180 degrees C).
• To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake. Remove from the oven and place nuts in a dish towel. Roll up the towel and let the nuts ’steam’ for 5 minutes and then briskly rub the towel (with nuts inside) to remove the skins from the nuts. Cool and then chop coarsely. Set aside while you prepare the dough.
• Reduce temperature of oven to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper.
• In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine. Set aside.
• Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In the bowl of your electric mixer combine the eggs and vanilla extract and beat to blend for about 30 seconds. On low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts about half way through mixing.
• On a floured surface divide the dough in half. Form each half into a log 12 inches (30 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 35 – 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.
• Using a long spatula transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack.
• These are even more wonderful with a white chocolate glaze: Melt 3 ounces (90 grams) of chopped white chocolate in a small metal bowl placed over a saucepan of simmering water. Watch carefully as white chocolate can burn easily. Stir to melt. Dip one end of the biscotti into the chocolate and let it dry, on a parchment-lined baking sheet.
• Store in an airtight container for several weeks.