Browsing: DESSERT

DESSERTS Lemon and Lime Ice Cream

A refreshing ice cream. If you want it to have a lemon or lime green colour you’ll need to add the tiniest drop of yellow or green food colouring as you only use the fruit zest to flavour it.

COOKBOOK RECIPES Chocolate Mousse from The Sportsman publ. by Phaidon

This Warm Chocolate Mousse recipe comes from chef Stephen Harris’ new book The Sportsman published by Phaidon. The restaurant of the same name was voted Best Restaurant in the UK in 2016, a remarkable achievement for any chef but especially for Stephen, a former historian and financial advisor, who is self-taught.

COOKBOOK RECIPES Helen’s Decadent Dingle Whiskey Chocolate Torte from 'Dingle Dinners'

Helen and Brian Heaton own and run Castlewood House and feature in Trevis L. Gleason’s lovely book ‘Dingle Dinners’ published by The Collins Press. This is their recipe that features in the book which is a celebration of home cooking from the chefs of Ireland’s Number 1 Foodie Town.

DESSERTS Zabaglione

Zabaglione is a creamy rich Italian dessert made from egg yolks which are whipped until they are so pale that…

DESSERTS Baked Apple with Fruit and Amaretto

Baked apples are so autumnal – they colour up like fall leaves when you bake them especially if you use the red-skinned variety. These are stuffed with butter and raisins and golden sultanas and basted with Amaretto and sprinkled with Amaretti biscuits. A creative way of using up slightly wrinkled apples too!

BREAKFAST French Toast with Berry Compote and Sour Cream

Breakfast or dessert or a midday treat? You choose. We can eat french toast any time of the day. You can find brioche in the supermarket now – it’s not the real thing but it is an airy and light bread that makes good French toast. Serve it with a fruit compote, dust with icing sugar and a spoon of sour cream and you are ready to go. It takes minutes to make.

DESSERTS Strawberry Gratin

Make the most of strawberries in and out of season. You’ll need four small oven-proof gratin dishes for this dessert or one larger one. Make the liquid mixture the evening before and you can pour it over the fruit the next day just before you are ready to bake them.

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