Coconut Mango Torte – an unctuous confection

I love coconut.  Show me a chocolate selection box and I always go ferreting for the coconut ones.  There’s that blue one in Quality Street and explain to me what is exactly wrong with a Bounty Bar?  So when I found a recipe  on German website Vanilletanz, I couldn’t resist.  It is  a delicious confection…

Chocolate Swirls

I am not the best at chocolate work these swirls are a not hard to do and I firmly recommend trying them out because they are a useful store cupboard item and add a lovely decorative element to a cake or torte. They have made an appearance a couple of times now in various goodies…

Quince and Ginger Cake

In my quest to find new uses for quinces, and a desire not to turn up empty handed to a coffee with a neighbour I decided to try this recipe.  I love Ginger Cake and the thought of a quince  flavour rater appealed.  The recipe comes from Jane McDonald Hunter’s   “Quinces – Growing and…

Paillette Feuilletine – Essential Crispy Flakes

You might have noticed that I have gone a little Torte mad recently.  What I have discovered is that a crunchy layer is an absolute must for Mousse Tortes and these crispy flakes along with Praline are a must have ingredient.  Best of all they  can be made in advance and stored away. You can…

60th Birthday Golf Cake

Oh lord – you know you are heading into the deeper parts of middle age when your siblings start to hit their 60’s, which is just what my oldest brother has just done.  His eldest kids (ok so they are both in their early 30’s now so hardly kids), organised a surprise party and asked…

Blackcurrant and Violet Mousse Hedeghogs – an absolute delight

These little delights certainly tested my skills and also resulted in a huge thumbs up from my harshest critic, the beloved-whose-palate-must-be-pleased-and-thrilled.  They are a delicious confection from Adriano Zumbo (more on him later) consisting of 10 elements based around blackcurrants which certainly tested my skills and used ingredients I have not come across before. The…

Fruity Meringues – a zingy revelation

These little marvels were discovered by me in Adriano Zumbo’s recipe book “The Zumbo Files”. What makes them a total revelation is the freeze dried fruit powder.  This is folded into the meringue mixture, and not only does it give the meringues their colour, it also gives them an intense fruit flavour. These one’s are…

Nut Praline

Nut Praline is a patisserie basic that is used to provide crunch and flavour to chocolates and cakes.  It was, as with so many other things in the world of patisserie, invented in France by a french chef called Clement Lassagne. It is made by coating roasted nuts in caramel, which is then broken up…

Inverted Sugar Syrup

I have recently done a recipe that called for inverted sugar, an ingredient that I have not come across before.  It is used by Patissieres because it crystallises less easily than normal sugar,  and baked items made from it tend to retain moisture more easily so have a longer shelf life.  It can bought commercially…

Raspberry and Vanilla Buche – leftovers can be fun

The beloved and I have a constant battle over the freezer (actually make that freezers).  Our wartime-born mothers taught us that waste is a sin, so all left overs go in the freezer. The problem is they have a tendency never to re-emerge from them.  A recent audit revealed some most suspect unlabelled objects that…

Honey Custard, Raspberry and White Chocolate Mousse Entremet

I have definitely gone slightly entremet mad since Christmas, and whilst I am also trying to be good and avoid too much sugar, we do still have a social life and we still like to entertain friends.  I made this for a garden party we hosted last week for the participants in the biennial Open…

Rhubarb and Custard Buche

Now I have to confess to be slightly late in posting this one, so apologies and please store it up for when Rhubarb is in the shops again.  That being said Rhubarb and Custard is an absolute English classic and frankly cannot be beaten as a flavour combination, be it in a Crumble (a personal…