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Desserts

To finish a meal properly a dessert should be rich, full of flavour and complement what you have just eaten for the main course.  There is a lot  of fun to be had making desserts and I hope you find the results worth the effort.  In a restaurant there is never an excuse to serve a sub standard dessert.
Click on the links below for the full recipe.


Rich and Light Chocolate Mousse an easy to make mousse without the need for gelatine





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Sticky Toffee Pudding with Toffee Sauce a British classic and very easy to make.




Raspberry and Chocolate Tarts  The sharpness of the raspberries in a sweet pastry case smothered with the most amazing chocolate ganache is a winner everytime, either as a treat or dessert at the end of a special meal.




Melting Middle Chocolate Pudding  The way to my (any!) girl's heart is with chocolate!  You may need to experiment a couple of times with the exact cooking time for these - but don't worry, you can have a lot of fun eating the mistakes!



Baileys Cheesecake  An all time favourite!  Often supplied frozen to restaurants with absolutely no comparison to the home made version which is very easy to make.







Lemon Tart / Tart au Citron an absolute classic.  Very fresh citrus flavours to cut through and cleanse the palette at the end of a meal.





Meringues with Raspberries and Butterscotch Sauce an easy dessert that can always impress.  The sharpness of the raspberries cuts through the sweetness of the meringue.





Chocolate Ganache  A beautiful, rich & smooth chocolate sauce for cakes and tarts.






Easy Chocolate Bizcocho a Spanish cake often served with coffee. Here I have added chocolate and made it as a birthday cake for a friend's daughter






Frangipane Tart  The recipe uses pears but works just as well with other fruits eg. apricots, apples, peaches or cherries. The picture shown is when I made the frangipane with fresh cherries.