Sugar syrup is a staple of cocktails and sorbet bases. It’s super easy to make and can be stored in the fridge. 1:1 hot-process simple syrup should last around 1 month, while 2:1 syrup should last 6 months. According to … Continue reading
Category Archives: sweet
Moscato, Lime and Rosewater Sorbet
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I first discovered this dessert in Victoria when visiting Carly (one half of Carly and Emily – season 3 MKR). We spent the day out and about and visited the winery they had showcased at their Instant Restaurant during My … Continue reading
Sherbet (molecular gastronomy)
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One of the best things about being a kid is experimenting in the kitchen. By using three common kitchen ingredients you can make your very own sherbet. This recipe is one I have invented, but if you experiment further and … Continue reading
Honey Crackles with Popping Candy
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I’m in love with honey crackles (AKA honey joys). I thought it would be something I would grow out of…but no! I don’t make them often, because it’s likely I’ll progressively scoff them over the space of a few days … Continue reading
Tangy Homemade Lemon Curd
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Use this tangy lemon curd in Deconstructed Lemon Cheesecake, on pancakes or fresh bread, as gifts or just as a treat. Ingredients makes around 1L 250mL freshly squeezed lemon juice (around 6 lemons worth) 160g butter 4 whole eggs 4 … Continue reading
Deconstructed Lemon Cheesecake
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Based on a Jamie Oliver recipe, this one is easy and quick and won’t fail to impress. Makes 4 Ingredients 10 gingernut biscuits 60g of hazelnuts – buy the skinfree ones 80g butter 8 heaped tbsp of good quality lemon … Continue reading
Lemon Sorbet
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Here comes summer (insert whoop!), and what more could you want than a freezer full of your own, home made sorbet! Sorbet is so, so cheap to make, really easy and very rewarding. You can also make the flavour sweeter … Continue reading
No fuss ice cream mix (for use with dry ice or liquid nitrogen)
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Home made ice cream is a wonderful treat and really rewarding activity. But it can take time to make a proper anglaise and to freeze your ice cream. To reduce ice cream making time, you can use the simple recipe … Continue reading
Using dry ice to make ice cream (molecular gastronomy)
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Homemade ice cream is a wonderful treat and really rewarding activity. But it can take time to freeze your creations. To eliminate the need for expensive ice cream machines and to reduce cooling time (and effort) why not make it … Continue reading
Palmiers
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Palmier, Elephant’s Ear, French Heart…call them what you like, they’re tasty and easy to make. Ingredients Sheets of good quality puff pastry Milk Sugar Equipment Baking paper Baking tray Knife Pastry brush Rolling pin Method Line baking tray with baking … Continue reading