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Dessert Week: Puddin’ You to the Test

Dessert Week: Puddin’ You to the Test

Not only do we Brits love desserts, but they’re definitely a worldwide passion. This sweet course is the grand finale of a main meal, rounding off the evening in sugar-coated style.

The term ‘dessert’ is a little vague – practically anything sweet can be counted as this type of confection. From pies, meringues and tarts, to ice cream, pastries and puddings, the different types of desserts available in restaurants across the globe are vast and all-encompassing.

Originating in ancient times, dessert sweeteners originally consisted of fruits and honey – before the grand-scale, global phenomenon of sugarcane. Whether you have an uncontrollable sweet tooth constantly aching for some sort of sugary confection, or you’re more of a fruit-based dessert kind of person, we’ve put together four dessert recipes that may well take your fancy.

raspberry-pistachio-semifreddo

Banoffee Pie

banoffee-pie

This classic English dessert – the timeless Banoffee Pie – combines bananas, toffee and whipped cream with a biscuit base for a multi-textural masterpiece. You’ve got the stickiness of the caramel, the smoothness of the stiffly whipped cream, the freshness of the bananas, and the slight crunch from the crushed digestives and pecans… a true work of art. Find our Banoffee Pie recipe here.

Lemon Meringue Roulade

lemon-meringue-roulade

A Roulade can actually be a savoury or sweet dish, but is greatly favoured in the form of a pudding. The term itself actually derives from the French word ‘rouler’, which means to roll – so a Roulade is basically just a rolled dish. Now it’s time for a fresh and zesty twist on a firm favourite, combining a tangy lemon infusion with velvety cream and chewy meringue. Find our Lemon Meringue Roulade recipe here.

Raspberry & Pistachio Semifreddo

raspberry-pistachio-semifreddo

Literally translating as ‘semi-cold’, the Semifreddo originated in Italy and is a curious midway point between ice cream and mousse. Not completely frozen nor completely smooth, it requires no churning and no custardy base to ensure it doesn’t set completely. Infusing the powerful flavours of raspberry, rosewater and pistachio into a velvety texture, find our Raspberry & Pistachio Semifreddo recipe here.

Mini Pumpkin Cheesecakes

mini-pumpkin-cheesecakes

The cheesecake is arguably one of the most popular desserts, consisting of multiple layers of different textures to create a true taste explosion. Combining a buttery biscuit base with a thick layer of soft, sweet cheese, cream, sugar and eggs, this flavoursome treat is as indulgent as can be. So, in anticipation of the coming autumnal weather, we bring you the most seasonally relevant flavour combination we know: pumpkin and ginger. Find our Mini Pumpkin Cheesecakes recipe here.