His (Jean-Charles Dubois) chocolate fondant is one of the best I’ve had so far! I like his tip of keeping the batter in the fridge before baking.
Peel the carrots and puree them with a hand blender. Cook on low heat and reduce slowly until it has a syrupy consistency...
Strain the mix and do a reduction till you get half the amount of liquid. Add butter, salt and pepper. Blend the foam until you get an emulsion.
Tangy passionfruit filling complements crisp sweet cookies for a lovely teatime treat.
Bompard says: “Beetroot’s sweet earthiness interacts well with the gamey pigeon, which is pan-seared to heighten its flavour.”
Bompard says: “The earthly notes of beetroot go well with the sweet flavours of seafood.”
The tried and tested British classic gets an Asian makeover with Chinese dates, giving the cake a sweet, herbaceous quality.
Give the traditional no-bake cheesecake a lift with a refreshing addition of forest berry jello.
Turn the humble pound cake into something elegant and special. Adding sour cream grants a sweet and tangy flavour while blood oranges and grapefruits give it a burst of summer colours.
This decadent confection is wickedly rich, and adding fresh figs makes for a dramatic presentation. The quality and high cocoa content of chocolate are essential to infuse the cake with a wonderful fragrance.
