In order to use this website correctly, please activate cookies in your browser.

December 2025 | Festive Christmas menu with CASO Design

ChristmasDinner-Nachtisch-1003773

Christmas is just around the corner! It's high time to start thinking about your festive meal. We have put together a special Christmas menu for you that not only looks stunning but also tastes heavenly. With the right CASO Design appliances, preparation is effortless and of the highest standard.

🍴 Our Christmas menu recommendation

ChristmasDinner-Vorspeise-1003736

Starter: Beetroot tartare for 2 people (vegan)

A colourful start that captivates with its complexity: aromatic beetroot tartare, creamy parsnip purée and a crispy coral wafer. 

To the video 

Products: Vacu Chef 40, Sous Vide Stick, TC 2400, Click & Mash
 

Ingredients:

  • 2 beetroots
  • 2 tablespoons sugar
  • 50 ml raspberry vinegar
  • 1 shallot
  • Agar-agar
  • Beetroot sprouts

For the beetroot coral tuile:

  • 60 ml water
  • 60 ml beetroot cooking liquid
  • 120 ml oil
  • 27 g flour

For the parsnip purée:

  • Approx. 200 g parsnips
  • 150 ml milk/milk alternative
  • 2 tbsp olive oil

Preparation:

  1. Peel and dice the beetroot.
  2. Vacuum seal 1½ portions of the beetroot with 2 tablespoons of sugar and raspberry vinegar, then cook sous vide at 85°C for 60 minutes.
  3. Fry the remaining beetroot with the finely diced shallot.
  4. After cooking, divide the cooking liquid and boil part of it with agar, then chill and purée.
  5. Peel the parsnip (approx. 200 g), dice it coarsely and cook it in 150 ml milk or milk alternative until soft. Purée, stir in 2 tablespoons of olive oil and season with salt and pepper.
  6. For the coral crisp, mix the oil, water, flour and beetroot juice and fry lightly in a pan.
  7. Now arrange the starter nicely and serve.
ChristmasDinner-Hauptgang-1003747

Main course: Vegan roulade/spring roll with pointed cabbage, wild mushrooms and sweet potato purée

Hearty, aromatic and festive: the vegan roulade is the highlight of the evening.

To the video

Products: Vacu Chef 40, Sous Vide Stick, TC 2400, Click & Mash
 

Ingredients:

  • 1 sweet potato
  • 100 g butter
  • Raz el Hanout
  • 1 piece of ginger
  • 1 lime
  • 500 g mushrooms / king oyster mushrooms / beech mushrooms / oyster mushrooms
  • Soy sauce
  • 1 piece of ginger
  • 2 cloves of garlic
  • 1 pointed cabbage
  • 4 spring roll wrappers
  • Vegan teriyaki sauce
  • Sprouts
     

Preparation:

  1. Peel and dice the sweet potato, vacuum seal with butter and ginger, and cook sous vide at 85°C for 60 minutes.
  2. Finely chop the oyster mushrooms and king oyster mushrooms, fry together with the remaining mushrooms, ginger and garlic, then deglaze with soy sauce.
  3. Cut the pointed cabbage into fine strips, fry briefly and season with pepper, salt and roast seasoning.
  4. Soak 2 rice sheets in water per roulade, place on a damp tea towel, brush with a little sauce, spread the mushrooms and pointed cabbage on top and roll up.
  5. Remove the sweet potato from the vacuum bag, season with lime juice and raz el hanout, and purée. Lightly fry the roulades in oil, then heat in the oven at 180°C for approx. 5 minutes.
  6. Arrange the sweet potato purée on a plate, add the roulades, mushrooms and pointed cabbage, and serve with the sauce.
ChristmasDinner-Nachtisch-1003774

Dessert: Sponge cake with chocolate sorbet and sous vide cooked plums

A sweet finale that tempts all the senses: light sponge cake, creamy sorbet and aromatic plums. 

To the video 

Products: Vacu Chef 40, Sous Vide Stick, TC 2400, IceCreamer, KM 1800, Microwave 

Chocolate sorbet

Ingredients:

  • 560 g water
  • 200 g sugar
  • 3 g Maldon salt
  • 75 g cocoa powder
  • 1/2 vanilla pod
  • 170 g dark couverture chocolate

Preparation:

  1. Mix all ingredients except the couverture and bring to the boil, then stir in the couverture.
  2. Once cooled, churn in an ice cream maker to make sorbet.

Plums

Ingredients:

  • 250 g plums
  • 100 g sugar
  • 50 ml water
  • 50 ml mulled wine
  • 1/2 vanilla pod
  • 1 cinnamon stick
  • 2 star anise
  • 1/2 grated tonka bean

Preparation:

  1. Bring the sugar, water and mulled wine to the boil. Stone and halve the plums.
  2. Place the plums with the sugar and spices in a vacuum bag, vacuum seal and then cook sous vide at 70°C for 40 minutes.

Sponge cake

Ingredients:

  • 100 g dark chocolate couverture
  • 3 eggs
  • 100 g sugar
  • 100 g flour
  • 3 tablespoons water
  • 1 packet baking powder
  • 2 tablespoons gingerbread spice
  • 1 pinch of salt
  • 0.2 litre disposable paper cups
  • Baking spray or soft butter

Preparation:

  1. Heat the couverture for 3 x 30 seconds at 900 watts. Stir after each cycle until the couverture has melted.
  2. Separate the eggs and beat the egg whites with 50 grams of sugar until stiff.
  3. Beat the egg yolks with 50 grams of sugar, 3 tablespoons of water and gingerbread spice until fluffy. Sift the flour and baking powder, add to the egg yolk mixture and mix well. Fold in the melted couverture. 
  4. Gently fold the egg whites into the batter. 
  5. Use a knife to make a hole in the bottom of the drinking cup and spray with baking spray (or coat with butter). Fill the cups 3 cm high with batter and bake in the microwave for 1 minute at 900 watts.
  6. To serve, roughly tear the sponge cake and arrange on a plate. Arrange the plums with the sauce and serve with sorbet.

With this menu and the matching CASO Design appliances, your Christmas Eve is guaranteed to be a culinary feast. Precise cooking, fresh flavours and creative presentation – making Christmas an experience for all the senses.

To the products