• Search
  • Newsletters
  • Crossword
  • Notices
  • My Account
  • Subscribe
  • Sign In
The Irish Times
Sun, Mar 7, 2021

  • The Irish Times
  • News
  • Sport
  • Business
  • Opinion
  • Life & Style
  • Culture
  • More
  • Video
  • Podcasts
  • Executive Jobs
  • Search
  • Subscribe
  • My Account
  • Sign In
  • Neff
Sponsored content is premium paid-for content produced by The Irish Times Content Studio on behalf of commercial clients. The Irish Times newsroom or other editorial departments are not involved in the production of Sponsored content.

Derry Clarke’s decadent festive desserts are all about temptation

Chocolate, cream and butter combine for an indulgent chocolate mousse, salted ganache and raspberry-topped tart that’s sure to be a hit this Christmas

Fri, Dec 18, 2020, 06:00 Updated: Fri, Dec 18, 2020, 11:17
Sponsored by Neff
  • Video
  • Images

“It’s luscious, there’s a lot of cream, butter and chocolate in there,” says Derry Clarke of his festive chocolate mousse, salted ganache and raspberry tart. Video: the Production Company. Photography: Al Higgins. Styling: Lesielie Juliet

 “It’s luscious, there’s a lot of cream, butter and chocolate in there,” says Derry Clarke of his festive chocolate mousse, salted ganache and raspberry tart. Photography: Al Higgins. Styling: Lesielie Juliet

“It’s luscious, there’s a lot of cream, butter and chocolate in there,” says Derry Clarke of his festive chocolate mousse, salted ganache and raspberry tart. Photography: Al Higgins. Styling: Lesielie Juliet

   
 
 

Derry Clarke has been cooking up a storm for Christmas. Delivering a festive menu that is firmly back to traditional roots given the year we have all had, he has shown us how to do an easy, home cured salmon for a delicious starter course. He’s also given us the secret to the juiciest turkey we’ll ever taste (not to mention some succulent stuffing too).

Clarke knows what he is doing when it comes to entertaining. Along with wife Sallyanne, the couple is behind the much-loved Michelin-starred Dublin restaurant L’Ecrivain.

“Make a dessert that everyone really likes and one that you do normally throughout the year. You can then elaborate on it,” Clarke says.
“Make a dessert that everyone really likes and one that you do normally throughout the year. You can then elaborate on it,” Clarke says.

This 25th December, they’ll be hosting a small gathering in their home and having taken us through their planned starter and main course in parts one and two of this series, we’ve now got the grand finale to look forward to.

It’s a dessert that’s a real show-stopper: a chocolate mousse, salted ganache and raspberry tart. “We want to go full on comfort this year and for that reason I have chosen something really rich,” Clarke says.

“It’s luscious, there’s a lot of cream, butter and chocolate in there. All the things you shouldn’t be eating too much of, but it is one day of the year and it’s a real centrepiece.”

Christmas Day isn’t the time for experimentation when it comes to dessert, he says. “Make a dessert that everyone really likes and one that you do normally throughout the year. You can then elaborate on it.”

And you don’t have to stop at one offering either, because Christmas isn’t Christmas in the Clarke household without that festive classic, sherry trifle. “It’s my favourite but Sallyanne has stolen it from me and she’ll make that the day before,” he laughs.

Don’t stop at one dessert, says Derry Clarke. He’ll be serving a decadent chocolate mousse tart with salted ganache and raspberries (left), traditional plum pudding (centre) and sherry trifle with blackberries (top)
Don’t stop at one dessert, says Derry Clarke. He’ll be serving a decadent chocolate mousse tart with salted ganache and raspberries (left), traditional plum pudding (centre) and sherry trifle with blackberries (top)

“I also plan to bring a plum pudding to the table, I flambé that and it always draws gasps from guests. I like using the Neff oven because it’s great for baking and I use the hob for the desserts. It’s a little bigger than a normal hob so you can fit loads onto it,” he says.

Christmas day should not be a rushed affair and guests might like to take their time over the meal, with gaps between courses. “I definitely think people should sit around and chat for a while before going in for dessert. It’s lovely to stay at the table for as long as possible, a good three to four hours. Don’t be rushing off. We might have a cheeseboard after a little while and a tawny port from the fridge is excellent with dessert,” he advises.

If you are the host or cook, strive for a relaxed day. Speaking from experience, Derry says you’ll be the glue holding everything together, so you need to enjoy it too. “Some people get stressed out about cooking at Christmas,” he says. “Try to think of it as a regular Sunday lunch and just enjoy the people around you.”

Chocolate mousse, salted ganache and raspberry tart

INGREDIENTS

Biscuit base

  • 250g chocolate digestive biscuits
  • 125g melted butter

Salted ganache

  • 350ml cream
  • 600g milk chocolate
  • 125g butter
  • A little salt

Chocolate mousse

  • 3 egg yolks
  • 100ml stock syrup (half sugar and half water boiled and left to cool)
  • 225g melted milk chocolate
  • 450ml lightly whipped cream
METHOD

Butter a 23cm loose bottomed cake tin. Crush the biscuits and combine with melted butter. Line the tin with the mixture and spread evenly. Refrigerate to set.

Put the chocolate and the butter in a bowl. Bring cream to the boil and pour over the chocolate and butter. Add a pinch of salt. Mix really well. Pour on to the biscuit base. Refrigerate to set.

Using a glass/ceramic mixing bowl, mix the egg yolks and stock syrup. Place the mixing bowl over a Bain-Marie (pot of boiling water) for five minutes to cook the eggs. Then transfer the mixture to a bowl and whisk with an electric mixer until cool. Slowly add the melted chocolate and gently fold in the all of the whipped cream. Spoon the mixture on to the set biscuit and ganache base, and place back in the fridge.

To serve: Whip 200mls of cream and pipe it on to the tart. Garnish with fresh raspberries. Or finely grate nuts or chocolate over the finished tart before serving.

Sherry and blackberry trifle

INGREDIENTS
  • 150g sponge
  • 50ml sweet sherry
  • 1 pkt raspberry flavoured jelly
  • 300g blackberries, halved
  • 500ml custard
  • 500ml whipped cream
METHOD

Place sponge between eight serving glasses. Distribute the sweet sherry between them to soak sponge. Make jelly as per instructions and divide among serving glasses over the sponge. Set in the fridge.

When set add half the berries among the 8 glasses and half the custard and half of the cream between the glasses. Let set and repeat with the balance of custard, cream and berries. Garnish with grated chocolate or broken chocolate flakes.

More in Sponsored

Boann Distillery is family-powered. "Four of my children are in the business, and each of them has their own function," says Patrick Cooney. Photograph: Boann Distillery Discover a family affair with whiskey and own a piece of the story
“Some people will flourish by physically working alongside co-workers again, others may want to remain in their home office,” says Laura Phelan, director, human capital solutions at Aon. Photograph: Getty Images Building a resilient workforce to help shape a ‘new better’
The new labelling system provides a simple A to G rating. Photograph: Getty Images New EU labelling system for appliances gets top marks
“We provide a like-for-like estate agent service – but we charge a fixed fee and we don’t charge commission,” says Moovingo’s Tony Deane. Photograph: Getty Images How to save money on your house sale - and what to do with it

Derry Clarke's Christmas

 “It’s luscious, there’s a lot of cream, butter and chocolate in there,” says Derry Clarke of his festive chocolate mousse, salted ganache and raspberry tart. Photography: Al Higgins. Styling: Lesielie Juliet Derry Clarke’s decadent festive desserts are all about temptation
Derry Clarke and wife Sallyanne will be entertaining at home this Christmas, and their turkey main course will be served with a chilled Chenin Blanc. Photography: Al Higgins. Styling: Lesiele Juliet Derry Clarke’s traditional butter basted turkey and delicious stuffing
Derry Clarke’s cured salmon starter is a show-stopping starter for your Christmas feast. Photographs: Al Higgins. Styling: Lesiele Juliet Derry Clarke’s easy Christmas cured salmon with sugar, salt and dill

The Ingredient Series

Johnny Lynch of Macroom Buffalo Cheese Products From Cork buffalo to Meath mustard - meet the makers feeding Ireland
Sarah Kiely works hard to make sure that every chicken used in Sadie’s Kitchen comes from a free range Irish farm. The ingredient series: meet the makers
‘What grows together goes together. We should be seeking out the best of local produce to create delicious flavours, says Rory O’Connell of Ballymaloe The ingredient series: ‘We can grow almost anything here’
Subscribe
About Us
Policy & Terms
Cookie Settings
Subscribe
  • Why Subscribe?
  • Subscription Bundles
  • Digital Subscriptions FAQs
  • Gift Subscriptions
  • Home Delivery
Irish Times Products & Services
  • ePaper
  • Crosswords
  • Newspaper Archive
  • Article Archive
  • eBooks
  • Newsletters
  • Recruit Ireland
  • Page Sales
  • Photo Sales
About Us
  • Advertise
  • Contact Us
  • The Irish Times Trust CLG
  • Careers
Download on the App Store Download on Google Play
  • Our Partners
  • Rewarding Times
  • MyHome.ie
  • Top 1000
  • The Gloss
  • Irish Times Training
  • Terms & Conditions
  • Privacy Policy
  • Cookie Information
  • Cookie Settings
  • Community Standards
  • Copyright
  • FAQs
© 2018 THE IRISH TIMES

Sign In

Forgot Password?
Don't have an account?
Subscribe

  • Digital Subscriptions FAQs
  • Subscriber Only Articles
  • The ePaper
  • Subscriber Rewards
  • Subscriber Tour
  • Breaking news app
  • My Account
  • eBooks
  • Email Newsletters
  • Crossword Club
  • Newspaper Archive
  • Sign Out
SUBSCRIBE

Sun 7/3/2021
  • News
    • Coronavirus
    • Ireland
    • World
    • Politics
    • Crime & Law
    • Health
    • Education
    • Subscriber Only
    • ePaper
    • Brexit
  • Sport
    • Six Nations
    • Gaelic Games
    • Soccer
    • Rugby
    • Golf
    • Racing
    • Other Sports
    • Women in Sport
    • Comment
  • Business
    • Open for Business
    • The Economy
    • Your Money
    • Companies
    • Technology
    • Work
    • Commercial Property
    • Comment
  • Opinion
    • Editorials
    • Letters
    • Columnists
    • An Irishman's Diary
    • Opinion & Analysis
    • Martyn Turner
  • Life & Style
    • Food & Drink
    • Homes & Property
    • Health & Family
    • People
    • Travel
    • Motors
    • Fashion
    • Abroad
  • Culture
    • Books
    • Film
    • Music
    • Stage
    • Art & Design
    • TV, Radio, Web
    • Tuarascáil
    • Heritage
  • More
    • You are what you read
    • eBooks
    • Offers
    • Jobs
    • Family Notices
    • Competitions
  • Video
  • Podcasts
    • Confronting Coronavirus
    • Inside Politics
    • The Women's Podcast
    • Inside Business
    • Added Time
    • World View
    • Back to Yours
    • The Irish Times Book Club
  • Executive Jobs
  • Crosswords
  • Newsletters
  • Notices
Forgot Password?

Invalid email or password.

Not an Irish Times subscriber? Subscribe
  • Digital Subscriptions FAQs Frequently asked questions about your digital subscription
  • Subscriber Only Articles Specially selected and available only to our subscribers
  • Subscriber Rewards Exclusive offers, discounts and invitations
  • Subscriber Tour Explore the features of your subscription
  • Crossword Club Digital Simplex and Crosaire crosswords
  • Newspaper Archive 150 years of Irish Times journalism
  • My Account Manage your account
  • eBooks Carefully curated selections of Irish Times writing
  • Email Newsletters Sign up to get the stories you want delivered to your inbox
  • The ePaper An exact digital replica of the printed paper
  • Breaking news app Our Apple and Android apps to read on the go
  • Sign Out