Monday, January 9, 2017
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Taste not waste
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Cambridge burnt cream 150 ml double cream 250 ml milk 1 vanilla pod 3 large free-range egg yolk 40 g sugar , plus extra for the crusts Method Preheat the oven to 150ºC/gas 2. Place the cream and milk in a small pan. Split th… Read More
Vegan chocolate tart with rhubarb“You won’t miss the dairy in this rich, decadent tart, which is beautifully offset by tangy rhubarb. ” 150 ml soya milk 4 cardamom pods 4 tablespoons sugar 1 tablespoon cornflour 250 g dark vegan chocolate (70%) 1 … Read More
Chocolate truffle chestnut torte with honeycomb“A decadent torte so rich you’ll only need a little slice! This recipe makes more honeycomb than you’ll need, but leftovers will store for a week in an airtight container. ” 190 g plain flour 30 g cocoa powder 110 g cold… 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
Lemon sorbet“Try to find Sicilian or Amalfi lemons for this – they may be more expensive than regular lemons, but their sharp flavour is perfect for this palate-cleanser. You can also add a shot of vodka or grappa – for adults only! ” 1… Read More
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