Don’t be intimidated! Making your own crème brûlée from scratch isn’t difficult, and making Irish coffee crème brûlée is both easy and delicious. The rich coffee flavour works perfectly with…
Print Recipe White chocolate and saffron mousse Serves: 6 – 8 Cooking Time: 30 mins plus extra for chilling Ingredients Whip the yolks and sugar until pale and creamy. Heat over a double boiler, whisking continuously until it starts to thicken, about 5 minutes. In a separate bowl, melt the chocolate over the double boiler
TO DRINK: Hazendal Straw Wine 2005, with dried fruit and marmalade aromas, and good acid balance to refresh the palate.
1. Crêpes Suzette cheesecake with caramelised oranges: 2. Chocolate marble pancakes with toasted coconut and rum: 3. Lattice pancakes with butterscotch sauce: 4. Wholewheat butternut & buttermilk pancakes:…