By Niklas Ekstedt From Saturday Kitchen Ingredients For the mousse 500ml/18fl oz double cream 170ml/6fl oz full-fat milk 3g dried sweet woodruff 2 tonka beans, to taste 90g/3¼oz caster sugar 50g/1¾oz free-range egg yolks 5g cornflour For the oat crumble 150g/5½oz …
By Matt Tebbutt From Saturday Kitchen Ingredients To make the candied rhubarb 1 stick pink rhubarb, very thinly sliced 8cm lengths 50g/1¾oz caster sugar For the sour rhubarb sorbet 70g/2½oz caster sugar 350g/12oz green rhubarb 1 lemon, juice …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients 150ml/5fl oz almond milk 1 tbsp orange blossom water 2 tbsp maple syrup 500g/1lb 2oz orange or clementine segments Method Freeze the orange segments in a plastic container for at least 6 hours. Place …
Treat your guests to this restaurant-style dessert from Scottish chef Mark Greenaway. You will need to start preparing it about 36 hours in advance. By Mark Greenaway From Saturday Kitchen Ingredients For the pear sorbet …
This impressively sticky dessert strikes the perfect balance between delicate flavours and pure indulgence. Ingredients For the sorbet 30g/1oz Earl Grey tea leaves 300g/10oz caster sugar 1 lemon, juice only 1 litre /1¾ pints boiling …
Ingredients For the coconut sorbet 110g/4oz caster sugar 1 x 400ml/14fl oz can coconut milk 25g/1oz desiccated coconut 50ml/2fl oz coconut cream ½ lemon, juice only 1 tbsp coconut liqueur 1 free-range egg white For …
