Christmas desserts with Lamesa


Although Barcelona's winters are usually quite mild and sunny, we set up our Christmas table indoors. Dessert was our focus, with colourful desserts dressed up with fruit, nuts, and well, beams of afternoon sunshine.

Our recipes are quick and easy to prepare, yet they're eye-catching, and the perfect way to close a festive meal. These recipes were designed with colours, textures, and flavours in mind; kids and adults alike will enjoy them. 


(serves 6)

  • 6 beautiful organic lemons
  • 400 ml cream
  • 100 g sugar
  • 100 ml lemon juice

1. Cut your lemons in half and remove the flesh and tough bits with a spoon and a sharp knife. The shells will serve as bowls for your posset, so be sure to keep them intact. 
2. Strain the juice into a bowl and discard the skins and white bitter parts.
3. Combine sugar and cream in a pan and simmer for a few minutes. Watch the pan carefully as the cream expands when it boils. After simmering for a few minutes, stir the sugar to dissolve it. Remove the pan from the heat and stir in the juice. 
4. Fill the lemon bowls with the mixture after straining it into a jug.

Serve cold after chilling for a couple of hours.


(serves 6)

  • 6 big round pears (we used Comice)
  • 2 Tbsp coconut sugar
  • A stick of cinnamon and some ground cinnamon
  • 2 Tbsp coconut sugar
  • 1 star anise
  • The zest of half an orange, cut into big strips (only the outer part)

These can be prepared ahead of time, served warm or at room temperature. It's delicious as it is, but you can also add chocolate sauce or vanilla ice's up to you.

  1. Pears should be peeled without removing the stalk. Put them, stalk up, into a heavy bottomed pan with enough water to cover the bottom. 
  2. Put the coconut sugar and flavourings in the pan, and bring to a gentle simmer. Cover the pan and simmer for about 40 minutes, until the pears are soft but not falling apart. Let it cool
  3. Then take the pears out carefully and put them on a plate. Continue simmering the poaching liquid until it reduces, and pour it over the pears. 


(serves 6-8)

  • 3 egg yolks
  • 40 g sugar
  • 40 g milk
  • 60 g cream
  • 220 g chocolate (we used 65%)
  • 330 g cream
  • 150 g cream
  • 100 g mascarpone
  • 25 g icing sugar
  • Vanilla extract or the seeds of half a vanilla bean

This is a classic that never fails. We love to serve our mousse in stainless steel cups, but really, any cup, glass or bowl will work here.

1. Chop your chocolate into small pieces and place it in a medium bowl.
2. Bring the milk and 60 grams of cream to a boil with half of the sugar. Mix the yolks with the remaining sugar in a small bowl. Once the cream and milk are almost boiling, pour a little bit onto the yolks and mix. Then add this mixture back into the hot milk. Heat the custard very gently over low heat, stirring constantly, until thickened. 
3. Strain the liquid over the chopped chocolate. Allow the chocolate to melt for a few minutes, and then gently combine. 
4. Whip the 330 g of cream to very soft peaks. Gently fold the cream and chocolate mix together until no streaks remain. 
5. Serve the mousse in bowls, glasses or big serving bowls.
6. Make the mascarpone cream by mixing the mascarpone with the sugar and vanilla, then whisking slowly in the cream with a handheld electric whisk. Whip to soft peaks, then spoon onto mousse. 

As this mousse sets immediately, you can either serve it right away or keep it in the refrigerator. If you like, decorate your dessert with currants, raspberries, candied cherries...whatever red fruit you like!