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...

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 ...
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...

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...

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...

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...
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...

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...