Sweet Recipes

Honeycomb Garnish

The perfect pairing to our Double Chocolate Ganache pot, honeycomb adds a delicious sweet garnish with added crunch.

INGREDIENTS

• 110g of cane sugar

• 40g of glucose

• 20ml of water

• 70g of honey

• 6g of sodium bicarbonate

METHOD

• Line a wide, rimmed metal baking tray with some parchment paper

• Add sugar, glucose, water and honey to a medium sized pan. Cook on a high heat until the syrup reaches 156°C, and turns golden brown

• Remove the pan from the heat and whisk in the bicarb, whisking vigorously to dissolve any lumps. It will bubble up a lot, so take care

• Quickly pour the mixture into your prepared container. Allow to cool completely before breaking into small pieces to use as garnish, or storing in an airtight container. We served ours with some chocolate covered cacao nibs and a Pots & Co Double Chocolate Ganache

LEMON CONFIT

Why not add that extra bit of zing to our Lemon & Lime Posset, with this 2-ingredient lemon confit.

INGREDIENTS

• 3 unwaxed lemons

• 75g of caster sugar

METHOD

• Using a peeler, peel the lemons from top to bottom, making sure to keep the zest as long as possible. Try not to use too much pressure as this will mean that you will have more zest and less pith

• Using a sharp knife, julienne the zest as finely as possible

• Put the zest into a pan with cold water and slowly bring up to the boil. Once it has boiled, strain the lemon zest through a fine sieve

• Repeat this process two more times, changing the water each time

• Finally, add the blanched zest back to a pan with the sugar and enough water to cover. Bring back to the boil and cook until the lemon confit has a syrupy consistency

• Let cool, and then serve a spoonful over a dessert of your choice. We served it with a Lemon & Lime Posset and some dots of raspberry gel

COCAO TUILE

A crispy cacao tuile is the perfect accompaniment for our Salted Caramel & Chocolate Ganache.

INGREDIENTS

• 3g of pectin

• 203g of cane sugar

• 105ml of water

• 68g of glucose

• 4g of cocoa powder

• 100g of butter

• 120g of 70% Palenque Luker dark chocolate

METHOD

• Preheat the oven to 160°C/gas mark 3

• Mix pectin with a quarter of the sugar and set aside

• Add the rest of the sugar, water, glucose, cocoa powder and butter to a pan and slowly bring up to the boil

• Whisk in the pectin and sugar mix, bring back to the boil and remove from the heat

• Add the chocolate, and, once melted, use a hand blender to blend it in

• 120g of 70% Palenque Luker dark chocolate

• Allow the mixture to cool, then spread it thinly on a silpat mat. Cook at 160°C for 12 minutes

• Once the tuile is ready, remove it from the oven and put the silpat pat (with the tuile still on it) face down onto a cool work surface. You should be able to peel away the mat from the tuile

• Once cool, break the tuile into shards and use to garnish your desserts. We added a few shards to a Salted Caramel & Chocolate Ganache pot

BLACK FOREST COMPOTE

Make a perfectly sweet-and-tart black forest topping for our Little Pots of 70% Chocolate Ganache, using morello cherries.

ingredients

• 50g of cane sugar

• 3g of pectin

• 250g of Morello cherry puree

• 10ml of water

• 1/2 vanilla pod, seeds scraped out

• 50g of fresh Morello cherries, chopped

• 10g of lemon juice

METHOD

• Mix the sugar and pectin together and set aside

• Add the cherry purée, water, scraped vanilla seeds and Morello cherries to a pan and slowly bring to the boil. Whisk in the sugar and pectin mixture and the lemon juice, then allow to re-boil for a few minutes

• Set aside to cool, and use in cakes, macarons and for topping any desserts you like. We added a spoonful of the black forest compote to a little pot of our 70% Chocolate Ganache and finished it with some grated chocolate

ingredients

100g sultanas

200g raisins

50g mixed peel

40g grated carrot

40g grated apple

5g grated ginger

Zest of 2 oranges

5g mixed spice

1.5g ground clove

5g salt

2 g ground cinnamon

1.5g ground nutmeg

30g chopped walnuts

25ml milk

30g treacle

2 eggs, beaten

125g suet

210g breadcrumbs

150g demerara sugar

150ml rum, sherry or brandy

Method

Place the flour, sugar and eggs into a large mixing bowl and whisk until smooth. Slowly add the milk and finally the melted butter. Season with a small pinch of salt. Leave to rest for 1 hour.

Melt a teaspoon of butter in a non-stick frying pan. Wipe the pan with some kitchen towel ensuring that the pan is greased. Pour in some pancake batter and cook over a medium heat until golden brown. Flip and repeat! You should have enough mixture to make 12 pancakes.

Place the cooked pancakes on a large plate and separate each one using a strip of greaseproof paper.

To prepare the vanilla cream; Slice the vanilla pod in half, lengthways. Scoop out the vanilla seeds and place this in a large bowl with the cream. Whisk the cream and the vanilla seeds together. Don't over whisk though, we want a nice light, thickened cream. Place in the fridge until ready to serve.

TO SERVE

Melt the remaining butter in a frying pan and lightly fry the orange zest for 1 minute. Add the remaining sugar and allow to caramelise for a minute or two.

Add the orange juice and reduce until it forms a syrup consistency. Finally add the Grand Marnier and flame it.

Fold the crêpes into quarters and place them in the sauce to warm them through. Once warmed, turn over to fully coat them in the sauce.

Place three crepes into each of the four pre-heated bowls. Spoon over any excess orange sauce and a spoonful of the vanilla cream.

ingredients

Crêpe Mix

200g Flour

25g Sugar

4 Eggs

3 Yolks

500ml Milk

100g Melted butter

Pinch of salt

Vanilla Cream

1 Vanilla pod

250ml Double cream

Orange Sauce

50g Soft butter

150ml Grand Marnier

Zest of 2 oranges

Juice of 1 orange

100g Sugar