New Year's Eve dessert recipe

The first blog post of the year will be dedicated to the dessert that I ate on New Year's Eve. Besides the big plate of the traditional Dutch treats, "oliebollen" (=fried balls of dough), I could also feast on this glass wine filled to the brim with delicious and sweet indulgence.

New year's eve dessert recipe Magnum raspberry dark chocolate pint ice cream red bean paste alberth heijn luxe italiaans schep ijs nocciola hazelnut jumbo chocolate cookie crumbs milk dark white yuzu jelly

What you need for this New Year's Eve dessert

- Magnum ice cream pint - dark chocolate raspberry
- Albert Heijn supermarket brand "luxe Italiaans schepijs - nocciola (hazelnut)"
- home made red bean paste (3 tablespoons per glass)
- Jumbo supermarket brand chocolate cookies (flavor: milk, dark, & white chocolate), all crumbled up
- home made yuzu jelly

First, make the red bean paste and yuzu jelly, as they take the most time. These can also be made the day before, if you don't want to spend the whole afternoon hidden in the kitchen, when you have family and friends over for New Year's Eve and have a lot of catching up to do. We used a slow cooker to make the red bean paste with visible beans, which are soft in the center. Only a little bit of sugar was added, because the other elements of the dessert are quite sweet already. The yuzu jelly was made with 100 ml of concentrated yuzu juice from a bottle (used for cooking) and jelly powder. You could also use the yuzu jam for citron tea, but it is too sweet and you would miss the sour flavor, which can cut through the overall sweetness of the dessert. A better alternative would be lime juice.

After finishing these two elements, you are almost done. You only need to plate up. I like the shape and the luxurious look of wine glasses, but you can also use tall glass cups. I also used a long spoon to carefully place every element without touching and smearing the inside of the glass. It took quite some time, before I finished multiple glasses of desserts and served them, so the ice cream on the bottom have melted quite a bit, before I could snap a picture of it in the kitchen. But I can assure you that the layers looked beautiful.

First layer on the bottom: the Magnum raspberry ice cream with thick and crunchy dark chocolate flakes. The raspberry ice cream is a bit of the sour side and the dark chocolate was nice bitter-sweet.

Second layer: about 3 tablespoons of homemade and lightly sweetened red bean paste.

Third layer: the Albert Heijn premium Italian ice cream in hazelnut flavor. It has a very nice, not too sweet, nutty flavor. Highly recommended!

Fourth layer: Jumbo chocolate cookie crumbles with chunks of milk, dark, and white chocolate.

Fifth and last layer: yuzu jelly cubes. It is better to have smaller cubes, as you want to try to get a little bit of every element on your spoon at once, when you eat it. But it was hard to keep the beautiful cube shape, when I tried to cut it in smaller cubes. The jelly just wasn't firm enough for that, but I prefer a softer, melt-in-your-mouth texture than a hard and chewy jelly texture for this dessert. It doesn't matter that much in the end, as you can also mash up the cubes in smaller bits with your spoon, when you eat it. Tip: to make life easier, you can also make jellies in silicone ice cube or chocolate bon bon trays.

Happy 2018!

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