Break up a cocoa-nut, and take the thin brown skin carefully off, with a knife. Wash all the pieces in cold water, and then wipe them dry, with a clean towel. Weigh a quarter of a pound of cocoa-nut, and grate it very fine, into a soup-plate.
Stir the butter and sugar to a cream, and add the liquor and rose-water gradually to them.
Beat the whites only, of six eggs, till they stand alone on the rods; and then stir the beaten white of egg, gradually, into the butter and sugar. Afterwards, sprinkle in, by degrees, the grated cocoa-nut, stirring hard all the time.
Rice Pudding
Preparation
Heat the oven to 175 °C / 350 °F. Generously butter a 1.5-litre ovenproof dish.
Rinse the rice in a sieve under cold water. Put it in a saucepan with 500 ml milk, bring to a boil, then cook over low heat for about 15 minutes, stirring occasionally, until tender. Remove from the heat and cool for 10 minutes.
Whisk the butter and sugar in a large bowl until creamy. Stir in the nutmeg, cinnamon and rose water.
Whisk in the eggs one at a time.
Apple Pie
Preparation
Peel and cut the apples into 1-2 inch strips
Put the apples in a bowl and mix in the lemon juice, sugar, cinnamon, nutmeg, and cornstarch and let it sit for 15 mins to release water
Transfer the filling mixture to a sauce pan and reduce the liquid over medium to low heat for around 15 mins, stirring regularly, then turn off the gas
While the filling is sitting / reducing, start the crust by putting the flour, salt, sugar, and pieces of butter in a food processor
Run the food processor until it resembles a coarse sand (5-10 seconds) then start dripping in
Bread Pudding
Preparation
Boil the milk with the cinnamon, strain it, and set it away till quite cold.
Grate as much crumb of stale bread as will weigh a quarter of a pound. Beat the eggs, and when the milk is cold, stir them into it in turn with the bread and sugar. Add the lemon-peel, and if you choose, a table spoonful of rosewater.
Bake it in a buttered dish, and grate nutmeg over it when done. Do not send it to table hot. Baked puddings should never be eaten till they have become cold, or at least cool.
Crème brûlée
Preparation
Mix cream, milk and yolks.
Add sugar, vanilla and lemon.
Let rest for at least 30 min (optionally over night)
Pour into 4-6 fireproof ramekins.
Pre-heat oven to 150°C and put the grease pan on the middle rail.
Put the ramekins onto the grease pan and fill it with boiling water.
Let the crème cook for 55 min.
Let the ramekins cool down to room temperature and put them in the fridge for at least 2 hours.
Spread a teaspoon of sugar onto each ramekin.
Use a blowtorch to flambé the sugar.
Dark Chocolate Mousse with Orange
Preparation
Measure 180 g dark chocolate3 very fresh eggs200 ml whipping cream1 organic orange1 pinch of salt accurately and prepare the tin, glasses or baking dish.
Preheat the oven where needed, or chill the serving vessel for a cold dessert.
Combine the base ingredients gradually until the mixture is smooth and even.
Cook or bake gently, watching the texture rather than relying only on the clock.
Allow the dessert to rest so it can set and the flavours can develop.
Finish with the intended garnish and serve at the appropriate temperature.
For Dark
Peach Compote with Rosemary and Vanilla
Preparation
Measure 6 ripe peaches1 vanilla pod1 small rosemary sprig2 tbsp honey100 ml apple juice1 tbsp lemon juice accurately and prepare the tin, glasses or baking dish.
Preheat the oven where needed, or chill the serving vessel for a cold dessert.
Combine the base ingredients gradually until the mixture is smooth and even.
Cook or bake gently, watching the texture rather than relying only on the clock.
Allow the dessert to rest so it can set and the flavours can develop.
Finish with the intended garnish and serve at the appropriate temperature.
Lemon Yogurt Cream with Mint
Preparation
Measure 400 g Greek yoghurt1 organic lemon2 tbsp honey1 tsp vanilla1/2 bunch of mint30 g pistachios accurately and prepare the tin, glasses or baking dish.
Preheat the oven where needed, or chill the serving vessel for a cold dessert.
Combine the base ingredients gradually until the mixture is smooth and even.
Cook or bake gently, watching the texture rather than relying only on the clock.
Allow the dessert to rest so it can set and the flavours can develop.
Finish with the intended garnish and serve at the appropriate temperature.
For Le
Strawberry Yogurt Parfait with Lemon Balm
Preparation
Measure 400 g plain yoghurt300 g strawberries80 g crunchy oat granola1 tbsp honey1 tsp lemon juice10 lemon balm leaves accurately and prepare the tin, glasses or baking dish.
Preheat the oven where needed, or chill the serving vessel for a cold dessert.
Combine the base ingredients gradually until the mixture is smooth and even.
Cook or bake gently, watching the texture rather than relying only on the clock.
Allow the dessert to rest so it can set and the flavours can develop.
Finish with the intended garnish and serve at the appropriate temperat
Mango and Lime Sorbet with Basil
Preparation
Measure 600 g frozen diced mango2 limes3 tbsp apple juice1 tbsp maple syrup8 basil leaves accurately and prepare the tin, glasses or baking dish.
Preheat the oven where needed, or chill the serving vessel for a cold dessert.
Combine the base ingredients gradually until the mixture is smooth and even.
Cook or bake gently, watching the texture rather than relying only on the clock.
Allow the dessert to rest so it can set and the flavours can develop.
Finish with the intended garnish and serve at the appropriate temperature.
