To go with the tea and rum, a colourful selection of miniature desserts: classic carrot cake with a neon turmeric icing, pomegranate and grapefruit jellies with vanilla pannacotta and chocolate peanut butter spiral cookies.
Warm spices in the cupcakes: cloves and cinnamon and the slightest hint of turmeric. A classic chocolate peanut combination for cookie lovers. And tart fruit jelly, smooth vanilla cream in a shot glass. Portable and pretty.
Carrot cupcakes with turmeric icing
Make up the basic recipe as mini cupcakes. Add 1/2 – 1 tsp turmeric to icing and beat well until bright yellow. Pipe a star shaped blob onto cupcakes and top with a hazelnut.
Pomegranate and grapefruit jellies
The night before, make a small batch of pannacotta. Allow to cool, then half-fill shot glasses and refrigerate. Heat 500ml grapefruit juice with 2 tbsp sugar. Add gelatine (amounts vary according to type, see packet for instructions), leave to partially set. When a little wobbly, spoon onto pannacotta, sprinkling some pomegranate seeds inside and on top of the jelly.
Chocolate peanut butter spiral cookies
Recipe wholeheartedly lifted from here. Make and roll out two colours of cookie dough, then roll up again togetherfor a zebra effect. Very pretty effect, but next time I would dip the bottoms in dark chocolate for a little more intensity.