Fruity and fragrant – finish a feast with these speedy chocolate pear crumbles for just the right amount of decadence.
Tag: dessert
Prepare for eyes to glaze over when this instant coffee meringue gâteau is brought to…
Andrew Sheridan shares his recipe for a decadent apple rice pudding, a dish you might recognise from BBC Two’s Great British Menu.
Juicy pears and crunchy hazelnuts team up for a comfortingly moreish tart.
The perfect summer dessert – glide a spoon through this strawberry and sparkling wine jelly courtesy of Michelin chef Mark Hix.
A fun take on the Crunchie bar, this decadent nibble will put a smile on anyone’s face;
Panna cotta, meaning cooked cream, is a lovely traditional Italian dessert – and here it showcases the beautiful combination of chocolate, orange and hazelnut.
Adam Handling shares the secrets to a refreshing strawberry and watermelon dessert.
Ideal for a delicate yet decadent dessert, Simon Hulstone’s strawberry and elderflower makes an excellent adults-only end to a meal.
This strawberry sorbet comes with a deliciously boozy twist.
Dig in to this vibrant and sophisticated dessert.
This delicate meringue comes with a lemon, rose and Turkish delight twist for a far-flung take on the British summertime classic.
Silkily smooth, one spoon is never enough for this salted caramel peanut butter.
A brûlée beauty – when made with good-quality cream and vanilla, this is still one of the best desserts you can have.
Dairy-free and gluten-free means this dessert can cause a total free-for-all at dinner parties The only that that’s not missing is delicious flavour.
This chocolate beetroot cake is decadent and wonderfully gooey – and yet, at the same time, somehow a total treat for your insides.
“Rum babas are light sweet yeasty cakes soaked in rum syrup. We make ours in little deep moulds and serve them with pineapple and more syrup. Serve with Coconut Chantilly for the ultimate dose of indulgence.”
This is a stunning visual feast to finish a dinner party.
Stevie McLaughlin, Head Chef at Restaurant Andrew Fairlie shares his autumnal recipe for a creamed…