Recipe Tag: chocolate
Brandy snaps are my idea of a perfect handheld dessert: crunchy, caramelised and creamy. Here I have added one of my other favourite flavours – sesame – taking these snaps to a whole other level. As with regular brandy snaps it takes a couple of batches to perfect your oven temperature, technique and timing. In my oven at 180°C regular bake (don’t use fan bake), mine cook in about 6 minutes, but I check them after 5 minutes as it varies. Also, I only cook four at a time, even though more will fit, as that is just the right amount of time for me to roll all four without them crisping up too much.
These store well in an airtight container but need filling as close as possible to serving. Make the filling up to 6 hours before and fill your piping bag and have it ready in the fridge. If you don’t have a piping bag, fill a clean plastic bag and snip the corner off.
This recipe is one of my French husband’s family recipes – whipped up literally in a dash, the chocolatey, velvet softness of this cake is champion in our Franco-Kiwi household. Since meeting the effervescent Merrill J. Fernando of Dilmah last year I have been spellbound by the powers of tea and I am using it far less carelessly than before. The addition of bergamot citrus notes from Earl Grey tea touched with a smack on the tongue from fruity ground Guajillo chillies make these darling little cakes jaunty and voguish. Partner them with the perfect, pillowy mandarin cream.
Al now owns Depot, Federal Delicatessan and Best Ugly Bagels.
The custard is actually white chocolate brûlée and I make a slightly spicy jelly with the plum juice and a generous addition of port. The plums and rhubarb balance out the richness perfectly.
This quantity makes a lot of biscotti but they are addictive dipped into a strong espresso and also make a great hostess gift.
Finally, you can burn your desserts without judgment! The recipes that follow are based on classic techniques that involve fire, smoke or high heat. The nectarine dish is smoky, fruity, with just a hint of sweetness, while the barbecued bananas are super-easy and tasty, as well as being vegan and dairy-free.
The sesame brûlée is inspired by sesame ice cream, which I’m a big fan of, and the baked Alaska slice is a simplified version of the retro favourite. Finally, no fiery dessert feature would be complete without a bit of flambé, which is where the buckwheat crêpes Suzette come in. Enjoy!