Affogato is Italian for drowned; the ice cream is drowned in espresso with the liqueur served on the side. It is the easiest of all desserts, once you have mastered the ice-cream making. Make your Crème Anglaise vanilla bean ice cream as per my recipe. When ready to serve, make your espresso shot, place one [...]
A Crème Anglaise is a versatile dessert sauce as well as the classic base for an ice-cream. Crème Anglaise is an egg yolk custard and can be a little difficult to make for a novice cook, so take care. When cooking the custard and the custard thickens, as soon as it has reached 83℃, it [...]
Serves 6 500ml cranberry juice 110g caster sugar 12 grams gelatine leaves* 2 punnets strawberries 2 punnets of blueberries Our home made creamy vanilla bean ice cream For the jelly: soak the gelatine leaves in a bowl of cold water for 2 minutes until softened and they look like wet cellophane. Meanwhile, place 250ml of [...]
These treasures have a crisp, sugar dusted exterior, with a chewy, lemony-marzipan centre. Traditionally they are made with almonds, honey and lemons for that quintessential Italian citrus goodness. They go perfectly in dessert trio with a vanilla bean pannacotta and a chilled glass, of the other island specialty, limoncello. Makes 30-35 macaroons 2 egg whites, [...]
Autumn is chestnut time and they are now appearing in the fruit markets. Chestnuts, unlike other nuts and seeds, are relatively low in calories, carry less fat, but are rich sources of minerals, vitamins and phyto-nutrients that benefit your health. Chestnuts always remind of another old favourite sung by Nat ‘King’ Cole, Christmas song, 'Chestnuts [...]
This dessert has been inspired from a Gordon Ramsay pineapple dessert recipe. It is a refreshing, fruity dessert which may be prepared hours ahead of serving. 200ml of stock syrup 200ml water 30ml light rum, such as Bacardi juice of ½ a lemon 1 vanilla bean, split and seeds removed 1 large ripe pineapple fresh [...]
