Ingredients

Fruity Ice Cubes

• ¾ cup fresh cranberries
• 1 orange, sliced
• 3 sprigs fresh rosemary
• 1 ½ cups cranberry juice
• Pomegranate seeds

Cocktail

• 60 ml pomegranate juice
• 30 ml freshly squeezed orange juice
• 45 ml gin (optional for a non- alcoholic version)
• Sparkling water (or tonic)
• 1 sprig fresh rosemary
• Ice cubes
• Pomegranate seeds (for garnish)

Instructions

Fruity Ice cubes

1. Place all the ingredients into the thinkkitchen Silicone Ice Ball Mould.

Cocktail

1. In the Monsieur Bar Rattan Cocktail Shaker, combine the pomegranate juice, orange juice, and gin (if using).
2. Add a few ice cubes made from the thinkkitchen Silicone Ice Ball Mould and shake well.
3. Strain the mixture into a Wexford Highball Glass filled with fruity ice cubes.
4. Top with a splash of sparkling water or tonic for a fizzy touch.
5. Garnish with a sprig of rosemary and a few pomegranate seeds for decoration.

Ingredients

• 1 cup coconut cream
• 1 cup pineapple juice
• ½ cup white cranberry juice
• 2 cups ice
• 6-9 oz Amaretto (optional)
• Frozen cranberries for topping
• A pinch of ground nutmeg

Rim of the glasses

• 3 tbsp corn syrup
• ½ cup shredded coconut

Instructions

1. Combine all the ingredients in the thinkkitchen Pro-Fit blender.
2. Blend until smooth.
3. Dip the rims of the Luster Cocktail glasses into corn syrup, then into shredded coconut to coat.
4. Pour the drink into the prepared Luster glasses.
5. Garnish with additional coconut and cranberries if desired.

Ingredients

• 4 cups 3.25% milk (or oat milk)
• 5 tbsp cocoa powder
• 4 tbsp packed brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• Marshmallows for serving
• Optional: Add a few ounces of maple cream Cabot trail

Instructions

1. In the Remy Olivier Bullet Ceramic Non-Stick Saucepan, combine all the ingredients.
2. Use a whisk to mix everything together and place the saucepan over medium heat.
3. Bring the hot chocolate to a boil, whisking regularly to prevent the chocolate from burning.
4. Serve the hot chocolate in the Monogram Mug Snowflake for a cozy and festive touch.
5. Serve alongside with treats on the Jord Coupe Side Plate for a beautiful presentation.

Ingredients

Brownies

• 200 g dark chocolate
• 150 g butter
• 150 g sugar
• 3 eggs
• 80 g flour
• 1 pinch of salt
• 1 tsp vanilla (optional)

Instructions

1. Preheat the oven to 350°F (180°C). Grease a Remy Olivier Diamond square pan or line it with parchment paper.
2. Melt the chocolate and butter together in a Remy Olivier Total Clad Saucepan over low heat, stirring occasionally to get a smooth mixture. You can also melt them in the microwave in 30-second intervals, stirring between each interval.
3. Add the sugar to the melted chocolate-butter mixture and mix well.
4. Incorporate the eggs one at a time, beating well between each addition. Add the vanilla.
5. Add the flour and salt and mix just enough to incorporate the flour, without overworking the dough. This will keep the brownies soft and moist.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for about 20 to 25 minutes. The brownie should be cooked on the edges but still slightly gooey in the center. A toothpick inserted into the center should come out with a few moist crumbs.
8. Let it cool in the pan. Using a round cookie cutter, cut the brownie.

Ingredients

Coconut mousse

• 1 pack of gelatin
• ¼ cup of cold water
• 200 ml 35% cooking cream
• 80 g mascarpone
• 80 g powdered sugar
• 120 ml coconut milk
• Brownies (see recipe)

Instructions

1. The day before or at least 6 hours in advance, start by making the coconut mousse: use the thinkkitchen Odyssey Stand Mixer to whip the 35% cooking cream and mascarpone in a very cold thinkkitchen Orion Mixing Bowl, gradually adding the powdered sugar. Chill in the refrigerator while you prepare the rest.
2. Bloom the gelatin pack in ¼ cup of cold water.
3. Heat the coconut milk in the Remy Olivier Total Clad Sauce Pan. When it’s warm, remove from heat and add the blooming gelatin. Let it cool slightly, then gently fold it into the whipped cream using a spatula.
4. Pour the mousse into the thinkkitchen Silicone Ice Ball Mould, adding a teaspoon of spread halfway, then cover and smooth it with a spatula. Place it in the freezer for at least 6 hours.
5. Make the brownies (see recipe p.50).
6. Remove the domes from the molds and place them on the brownies cut in circle. Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the entire dome.