Chestnut Cake Print Prep time 10 mins Cook time 40 mins Total time 50 mins Author: Jodi MacKinnon Recipe type: Dessert Ingredients 4 eggs 500 g chestnut spread 3 tablespoons hazelnut flour (ground filberts) 1 tablespoon flour 100 g butter, melted 1 vanilla bean Whipping cream (optional) Sorghum syrup for drizzle (optional) Instructions […]
Tayberry Sorbet Print Author: Nicole MacVicar Recipe type: Dessert Serves: 1L Ingredients 120 g of organic cane sugar 50 mL of water 3 g Sorbet stabilizer Powder for Texture 1 Kg (1000g/1 bag) Tayberry puree La Fruitiere Instructions Blend the sugar and sorbet stabilizer. Bring the sugar/stabilizer and water to a boil in a […]
Dark Cocolate Sorbet Print A creamy dark chocolate sorbet. Author: Nicole MacVicar Recipe type: Dessert Ingredients 2¼ cups water, divided (555 mL total) 1 cup cane sugar (200 g) ¾ cup unsweetened dutch-process cocoa powder (75 g) 3 g sorbet stabilizer 1 tsp bourbon vanilla powder pinch of salt (fine himalayan pink salt, kosher, […]
Black Garlic & Honey Ice Cream Print Prep time 20 mins Total time 20 mins Black garlic blends in with the base of this ice cream giving it hints of toffee and an almost chocolatey taste and appearance, finishing with a slight hint of espresso, delicious crunch and an exciting burst of heat […]
Los Ancones Dark Chocolate Ice Cream Print Dark, bittersweet and fruity. this rich and fudgy chocolate ice cream is for the serious chocolate lover. Author: Nicole MacVicar Recipe type: Dessert Ingredients 1 L whole milk 2 oz ‘Los Ancones’ Grue Nibs, or other organic cocoa nibs 0.5 cup cane sugar 1 oz cocoa powder […]
Bourbon Vanilla Bean Ice Cream Print The ultimate vanilla ice cream. smooth and creamy made with real Bourbon vanilla beans for a true, rich vanilla flavour. Author: Nicole MacVicar Recipe type: Dessert Ingredients 1 Litre 35% whipping cream or equal parts milk and cream 200 g cane sugar 8 egg yolks 1 Bourbon vanilla […]
This cake will thrill as the heat of the nutella sauce melts the outer chocolate sphere. Totally worth the effort at Valentine’s Day or any special occasion.
When cooked with a natural sweetener like agave nectar, knight rice develops a chocolate-like flavour. We used ultrasperse 3 to thicken and add a velvety smoothness to the pudding.
The transformation of the whole pink praline into this lovely creamy tart filing is super simple and makes an impressive dessert to cap off a romantic Valentine’s Dinner.
Pink Pralines are a Lyonnaise specialty, they add a special Valentine’s Day touch to this lovely rich yeast bread that contains lots of butter and eggs.
Praline Rose as the French call it, has a long history, specifically in Lyon, France, where you will find its beautiful pink hue, studding everything from Brioche and financier to the classic tarte au praline rose.
It’s time to ditch that store bought granola. this granola is sweet salty buttery nutty perfection. MmMMmmm. we warned you.