This is the recipe for Italian Meringue, it has many uses as it is more stable than the typical French Meringue, as the egg whites are ‘cooked’ due to the hot sugar syrup. You’ll need 100g caster sugar 2 medium egg whites at room temperature 1/2 […]
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There is a multitude of recipes for Meringue, this is a recipe that I have used for various things, including Pavlova, but it makes a great topping for the Lemon Meringue Cheese Cakes if you don’t want to bother with the hot sugar syrup required […]
Chocolate Fondant, this is a favourite at theSecretGarden-France-cooking school, and is a fantastic dessert for you and that special person in your life or show off to your friends and family at your next dinner party. Although it looks difficult this is a classic that you […]
This lemon tart has a lovely crumbly shortcrust pasty and a wonderful creamy lemon filling. The lemon cream has the sharpness of the lemon with a wonderful creamy sweetness, a great inclusion to any dinner party or afternoon tea. Short crust pastry Ingredients 225 g plain […]
Following on with the Burns Supper event, I am always looking for a different twist to the traditional take on THE menu for a Traditional Burns Supper. Cranachan is a very traditional Scottish dessert for Burns supper, which is a layered dessert with whipped cream, […]
This is one of the recipes we have made at the cooking school, it is a big hit. I am surprised at the number of people who don’t know what it is!!! It is nice to teach people a new recipe and a new experience. […]