By Matt Tebbutt From Saturday Kitchen Ingredients For the base 100g/3½oz hazelnuts, toasted 250g/9oz Biscoff biscuits 125g/4½oz salted butter, melted 30g/1oz dark brown sugar (or to taste) For the white chocolate cream 150g/5½oz white chocolate, broken into small pieces 1 vanilla pod, …
By Emily Scott From Saturday Kitchen Ingredients For the clementine curd 4 clementines, zest and juice 40g/1½oz caster sugar 2 free-range eggs 50g/1¾oz unsalted butter, cubed For the meringue 6 free-range egg whites 350g/12oz caster sugar icing sugar, for dusting To decorate …
By Anna Haugh From Saturday Kitchen Ingredients 4 sheets filo pastry 50ml/2fl oz coconut oil, plus extra for brushing 10g/⅓oz icing sugar, plus extra for dusting 1 tbsp demerara sugar 1 banana, peeled and sliced at an angle For the coconut …
Preparation time overnight Cooking time 10 to 30 mins Serves Serves 8-10 Hairy Bikers recipes From Hairy Bikers Everyday Gourmets Ingredients For the ganache 200ml/7fl oz double cream half an orange, zest only 2 tbsp …
Preparation time 2 hours Cooking time no cooking required Serves Serves 2 This quick and easy dessert is a light way to finish off a South-east Asian meal. Each serving provides 234kcal, 7g protein, 26g …
Spruce up a traditional soufflé with the wonderful flavours of passion fruit. Ingredients For the ice cream 400ml/14fl oz milk 8 free-range egg yolks 200g/7oz caster sugar 400ml/14fl oz double cream 8 passion fruit, seeds …
Ingredients For the sugar syrup 370g/13¼oz caster sugar 325ml/11½fl oz water 30g/1¼oz liquid glucose For the Italian meringue 170g/6oz caster sugar 5 tbsp water 3 free-range egg whites For the passion fruit delice 16 passion …
Fill your ice cream and soufflés with passion in this unusual dinner party dessert recipe. You can make the ice cream and lemon shortbread way ahead of time and serve any leftover ice cream or …
