Spring has arrived and rhubarb is finally in season! I've never tasted raw rhubarb before so out of curiosity I bit into one and it wasn't a pleasant experience. On its own, rhubarb is very sharp and tangy but when transformed (into a compote or pie etc.), it's surprisingly delicious.
Something as sharp as the rhubarb deserves to be paired up with something sweet - white chocolate. A white chocolate ganache tart can be sickeningly sweet, but the sharpness of the rhubarb from the puree in the ganache and the compote on the side helps to balance the flavours. And as an added bonus, the gorgeous natural pink from the rhubarb makes the tart aesthetically pleasing. Read More
Caramel is such a simple yet versatile thing of beauty. With a basic dry caramel, you could pretty much add any flavour and it'll work wonderfully like mango caramel, chocolate caramel and the ever so popular salted caramel. Miso caramel is somewhat like salted caramel, whereby the saltiness of the miso is perfectly balanced out by the sweetness of the caramel. You can make jars of this stuff and keep them for use on cakes, pancakes, waffles, brioche, icecream... the possibilities are endless. Read More
I love making strawberry roses because they're incredibly beautiful, edible (sugar flowers taste terrible) and really easy to make. This is a step by step picture tutorial for all those on instagram, who expressed their interest in making them. Give it a go and when you get the hang of it, try making a strawberry rose bouquet. Read More