Slicing up a few pieces of summer fruit, dashing in some rich bourbon and a bit of sugar makes an amazing summer fruit sauce. Delicious with any dessert you want a bit of sauce with, a simple vanilla ice cream, or perhaps a delicate panna cotta, or a decadent slice of cheesecake. Continue reading
Frozen nougat is a lovely way to end a meal. It is so light, and a half–cup serving is all that’s needed. If the dinner has been a full one, it’s nice to serve something light and cool for dessert. Remember that dessert is the last thing on your guests’ palates. It needs to be memorable, in a good way!
I’ve served this many times over the years, but in a very simple version. It was a bit of an epiphany for me to add in the espresso & bourbon, and switch the nuts to pistachio. When I was making this batch, I was making enough for twenty. After preparing the nuts (which I did the night before), it took me just over an hour to have all twenty covered and in the freezer, ready for a dinner in a couple of days’ time.
I served them with a tray of small mixed cookies, an easy but special finish to a great evening. Continue reading
It’s nice to have a delicate little cookie with a cup of tea. It’s also nice to have a bit of cookie with a soft pudding or crème dessert. This little bite of wonderfulness, is very simple, and quick to make. Continue reading
This is a light sauce with the warm flavours of bourbon and vanilla. Great for topping bread pudding, ice cream, ginger cake or whatever you want it on. Continue reading