I prepared this delicious tart for nukraft, who kindly sent me some of their Acai powder to try out. I used their Acai powder in smoothies and with yoghurt but wanted to try something different with it - as it is so tasty! I love eclairs so I decided to to make a supersized eclair tart, using the acai powder to flavour the cream. It goes so well with the fresh fruit! The tart consists of a layer of choux pastry, homemade pastr...
This delicious cake is another recipe I created for the amazing real food source company. The cake is made of rich, almost brownie like gluten free sponge, airy hazelnut chocolate mousse layer and marshmallowy meringue. It is made entirely oforganic chocolate sent to me the real food source. You can find the recipe on the real food source blog. Don't forget to check out their other recipes!
I made these beautiful meringues with some leftover egg whites I had that day. I made lemon cream sandwich cookies with some of them, if you would like to try it just save 3 tablespoons of the meringue and add zest of one lemon. Spoon on the bottom of one meringue and top with another - it's really good!
6 medium egg whites
338 g granulated sugar
pink food colouring (I used Sugarflair's 'Rose' - available here)
Chocolate twist on the simple jam tart :) The filling of damson and port makes all the difference, giving it a very rich taste that goes so well with the chocolate pastry. The jam comes all the way from the Lake District based artisan preserve producer hawkshead relish. You might remember them from my butterfly cupcakes recipe, where I used their amazing ripping raspberry curd.
The easiest raspberry ice-cream, perfect recipe if you don't have an ice-cream machine. I used evaporated milk again, just like in my Green Tea Ice-Cream recipe. You can push the raspberry puree through a sieve if you prefer a smoother consistency, but I think it tastes great with all the seeds!
410 g evaporated milk
350 g fresh raspberries
100 g icing sugar
1. Pout the evaporated milk into a large bowl an...
These cute cupcakes are made of delicate and soft sponge and are filled with irresistible raspberry cream. I made the raspberry cream with the ripping raspberry curd, which was kindly sent to me by the hawkshead relish company - Lake District based artisan producer of delicious jams, curds and pickles. Mixed with the whipped cream, it makes a delightful, light and very fruity cream.
These delicious cupcakes are made with gluten-free coconut flour sponge. The coconut taste is very subtle and the addition of white chocolate to the sponge gives them a seriously strong white chocolate taste. Unlike some of the gluten-free recipes, these cupcakes are very light and fluffy. Topped with some white chocolate ganache, these are the ultimate white chocolate treats! the real food sourcestore has kindly sent m...
This is a perfect recipe for those of you who don't have an ice-cream machine (or can't be bothered to mix the ice-cream for 3 hours!). The recipe is based on whipped evaporated milk which stops the ice crystals from forming and makes the ice-cream really soft and scoop-able . The flavour is very delicate and tastes just like green tea latte!