By milofish1214 2:03 AM
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Super indulgent mixed berry filo millefeuille“Luxuriant cream, crisp pastry, sharp berries – it’s the best flavour combo. Well, it would be rude not to share… ” 100 g butter 75 g shelled pistachios 10 sheets of filo pastry icing sugar 200 g mixed frozen berries… Read More- Ile flottante“This classic French meringue dessert is so easy to make, but utterly decadent and really impressive ” 800 g rhubarb , cut into 6cm pieces 4 tbsp golden caster sugar , or to taste 2 oranges , zest and juice of 500 ml w… Read More
- Chocolate pumpkin brûlée pie“The chocolate in this triple-layer pie serves as a delicious barrier between the filling and crust, keeping the pastry crisp ” 50 g cocoa powder 175 g plain flour 2 tbsp icing sugar 115 g butter , chilled and diced … Read More
- Cherry clafoutis ½ tablespoon unsalted butter (at room temperature) , for greasing 1 tablespoon sugar 300 g cherries icing sugar , for dusting BATTER 60 g plain flour ½ teaspoon baking powder 3 large free-range eg… Read More
- Limoncello & fruit salad fro-yo“If you have any leftover fruit salad or fruit that’s on the turn, chop it and freeze it until you want to make this. Lose the yoghurt if you want to go for a sorbet vibe. ” 1 kg chopped mixed fruit , fresh or frozen 250 m… Read More
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