[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 10 to 30 mins [/col] [col type=”one-fourth”] Serves Serves 3–4 [/col] [col type=”one-fourth last”] Dietary Vegetarian [/col] By Matt Tebbutt From Saturday …
[col type=”three-fourth”] Ingredients For the crème brûlée 250ml/9fl oz milk 5 sprigs lemon verbena 10 free-range egg yolks 175g/6oz caster sugar 750ml/1¼ pints double cream 50g/2oz demerara sugar For the poached pears 4 pears, peeled, …
[col type=”three-fourth”] Ingredients For the posset 600ml/1 pint 1fl oz double cream 150g/5oz caster sugar 2 large lemons, zest and juice only For the lemon shortbread 90g/3½oz icing sugar 185g/6½oz plain flour 60g/2½oz cornflour 30g/1oz …
[col type=”three-fourth”] Ingredients For the caramel 200g/7oz unsalted butter 100g/7oz caster sugar 2 x 400g/14oz cans condensed milk For the shortbread 250g/8¾oz unsalted butter, at room temperature, plus an extra spoonful 150g/5¼oz caster sugar 150g/5¼oz …
Preparation time 1-2 hours Cooking time 1 to 2 hours Serves Serves 8 This fruit fool is served in a cream whipper – an investment, but well worth it for the light, silky texture it …
A delicate and delicious strawberry and raspberry shortbread shortcake, made easier with ready-made custard. Ingredients For the shortbread stack: 45g/1¾oz icing sugar 90g/3¼oz plain flour 30g/1oz cornflour 1 tbsp ground almonds 125g/4½ oz butter, cut …
