tangy lemon ice lollies

MAKES 6 LOLLIES 1 gelatin sheet ½ cup (100 g) granulated sugar ½ cup (100 ml) water 1 tbsp glucose syrup Juice of 4 freshly squeezed lemons Soak...

nougat ice cream pops

MAKES 6 PORTIONS About 3.5 oz (100 g) nougat Freshly made vanilla ice cream (see page 140) 3.5 oz (100 g) chocolate to garnish Freeze some ice cream...

iramisu with gingerbread

MAKES 4 PORTIONS 12 gingerbread cookies, approx. 1 egg ¼ cup (50 g) confectioners’ sugar 1 tsp vanilla sugar 1¾ cups (100 g) Philadelphia-style cream cheese 1¾...

tangy lime mousse

MAKES 4 PORTIONS 1 gelatin sheet 2 egg whites ½ cup (100 g) sugar The juice of 3 limes 3½ cups (200 g) lightly whipped cream Lime zest...

raspberry sorbet

MAKES 8–10 PORTIONS 2 gelatin sheets 2¼ cups (500 ml) water ¾ cup (150 g) sugar 2.2 lb (1 kg) raspberries, defrosted or fresh Fresh berries and sprigs...

Vanilla toffee tart

MAKES AROUND 10 BATTER: ¾ cup (200 g) salted butter at room temperature 3¼ cups (400 g) flour, approx. ½ cup (100 g) confectioners’ sugar ¼ cup (50...
lemon

Lemon granita

MAKES ABOUT 6 SMALL PORTIONS ¼ cup (50 g) sugar ½ cup (100 g) water Juice of 4 ripe lemons 6 serving glasses, pre-chilled in the freezer Bring...
chocola

White chocolate sorbet

MAKES 8–10 PORTIONS 2 gelatin sheets 2 cups (500 g) water ¾ cup (150 g) granulated sugar ½ cup (100 ml) honey 5.3 oz (150 g) finely...

Vanilla panna cotta with raspberry coulis

MAKES 4 PORTIONS 1¾ cups (400 g) cream 1 tsp vanilla sugar 1 tbsp granulated sugar 1 gelatin leaf, soaked in cold water 1 cup (200 g)...
stracciatella meringue cake

stracciatella meringue cake

MAKES ABOUT 14 PORTION 9 oz (250 g) finely chopped white chocolate 1 cup (200 ml) whipping cream 1 tbsp honey 5 cups (300 g) whipped cream ...