The mouillette is a savoury traditional French starter. It is made with speculoos, a Christmas spice. Then a touch of salt in the caramel topping gives this a sweet savoury mix. Irresistible with a soft boiled egg!
The combination of fruity flavours, with lemon and raspberry, sesame seed praline, and a light vanilla ganache will be a sure-fire success.
Strawberries and chocolate, the power couple of dessert. When you need something sweet, strawberries and chocolate will always be there for you. They’re always in style, never out of season, and won’t ever go out of style.
This combination of citrus fruit notes from the Timut berry and the acidity of the raspberry brings originality and subtlety into dishes of red meat, duck and fruity or chocolate desserts.
In Scandinavia, Mead, or honey wine as it is also known, is often drunk warm with ginger biscuits during the winter months. Pair these flavours with golden sugar and lighter flavoured dried fruits to really lift the spice notes. You could substitute port, but this has a stronger flavour.
Rich, decadent, and oozing with chocolate, this classic Dark Chocolate Fondant is perfect for date-night. Paired with a refreshing strawberry coulis and sweet, caramelised pistachios, this dessert is the definition of indulgence.
It’s sweet, but not too sweet. It’s a little fruity, but not so fruity that it tastes like breakfast. And its pastry base provides just the right amount of richness to pair with any chicken dish.