Strawberry and chocolate tiles
Above is my decadent roast strawberry and ras el hanout brownie clad in chocolate and strawberry ’tiles’ . I could also have boxed this brownie by cutting the chocolate sheet into rectangles instead, it’s very easy to work with and can be made way in advance. I have circled by house in a rich espresso broth and there is also a double vanilla dollop of cream to balance out the richness of this dish.
Apple lattice soldiers
Here i have cut a puff pastry and apple pie into soldiers and arranged them in a sexy terracotta pot for height. Dip these into my salted caramel custard with praline bling and your taste buds will sing! Shout if you want the recipes! Just leave a message below!
Above I have created chocolate bark by using a gorgeous 72% couverture chocolate, melted, and then have stirred through roasted pistachios, Turkish delight jewels and dates and then to decorate I have used organic rose buds and Persian fairy floss and then cut the slab into thin and long pieces of ‘bark’
Above I have used store-bought biscotti as sails in my Catalan Custard Tart…the biscotti will add valuable crunch and flavour to the smooth custard tart…gives the dessert so much more personality. I’ve also added a gorgeous scoop of fresh cream made perfect with a hot ice cream baller, and a borage flower! Dig in!
Don’t you love these wonderfully delicious culinary high heels to add heigh, texture and interest to your next dessert?
Spun sugar wand accessory and a ‘blinged’ ice cream ball
This gorgeous chocolate tart has been accessorized with a ‘blinged’ pistachio ice cream ball and a ‘wand’ of spun sugar. It lies on a chocolate ‘comet’ which is so easy achieve with chocolate sauce and a spatula or spoon. The extra height makes it look much more expensive and interesting don’t you think!