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By Anna, 26 July, 2010 3:39 pm

This most elegant dessert was lovely to make and even more lovely to eat. The original recipe is from ‘Delicious’ magazine, but instead of the original boozy jelly layer with berries suspended within, I opted for a non-alcoholic but more full-flavoured raspberry jelly over the pannacotta layer.

There is a thrilling element of danger about a layered dessert that relies on the power of gelatine and your own patience, but your tense, nervous headache is rewarded handsomely when it turns out to reveal its Summer beauty. Having said ‘summer’,it’s worth remembering for the Winter months because it is a great use for frozen berries.

Continue reading 'Raspberry Jelly and White Chocolate Pannacotta Terrine'»

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By Anna, 7 November, 2009 1:28 pm

This recipe is from ‘Delicious’ magazine’s Dec 2009 edition. It is very delicious. Very delicious indeed. Mum made it last week; it took just one bite for me to shove the magazine in my handbag and scurry home to make one for us as well.

Moist, moist, moist, plummy, fudgey with marzipan and some chopped nuts for an additional texture.
Not just that, this genuinely works as a cake. It isn’t a ‘best served warm’ cake, it is a proper cake. Likewise, if you serve it warm, it is a real pudding.
A really clever recipe that comes together without a lot of fuss. In addition to all this, it can be frozen. That is pretty marvellous at this time of year – you never know when you’re going to need a cake or pudding on standby.

Continue reading 'Plum, Marzipan and Almond Cake or Pudding'»