The Last Bite: A Whole New Approach to Making Desserts Through the Year by Anna Higham

  • Strawberry juice and chewy dried strawberries (page 19)

    from The Last Bite: A Whole New Approach to Making Desserts Through the Year The Last Bite by Anna Higham

    • Categories: Candy / sweets; Sauces for desserts; Soups; Dessert; Summer; Vegan
    • Ingredients: strawberries; caster sugar
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Notes about Recipes in this book

  • Blackcurrant leaf ice cream

    • grodnyansky on August 29, 2023

      The recipe doesn't appear to be correctly balanced - there is not enough sugar - it turns out almost savoury and because of the insufficient sugar content, it is also rather hard in texture. disappointing.

  • Rhubarb chewies

    • EmilyR on July 05, 2023

      I love a good process and this certainly is one. The little bites are sweet yet tart. I had to make the rhubarb juice, syrup, and then continually mix up the sugar/malic acid mix to reseason the rhubarb pieces. I increased the amount of rhubarb and reused the liquer several times to poach the pieces. I like that nothing was wasted in this... the pulp gets made into a dust which then makes me need to make the rhubarb rice pudding, too. The malic acid is a fun ingredient that I'd like to use in more applications.

  • Cocoa husk ice cream

    • grodnyansky on August 29, 2023

      The recipe doesn't appear to be correctly balanced - there is not enough sugar - it turns out almost savoury. disappointing.

  • Rhubarb juice

    • EmilyR on July 05, 2023

      Made this to then use it in the rhubarb chewies recipe. Clarifies quickly and then I used the pulp to make rhubarb dust in a food dehydrator.

  • Poached rhubarb

    • EmilyR on July 05, 2023

      Straight forward and simple.

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  • ISBN 10 0241529573
  • ISBN 13 9780241529577
  • Linked ISBNs
  • Published May 05 2022
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher DK

Publishers Text

In this revolutionary book, award-winning pastry chef Anna Higham encourages you to approach creating a dessert as you would do savoury cooking: by engaging your senses, tasting, seasoning, and letting your ingredients shine.

Exploring key ingredients season by season, Anna helps you to really understand the "how" and "why" of dessert cooking, showing you how to work with fruit, grains, fats and chocolate, how to construct a dessert, and how to interrogate seasoning, structure, and texture to magnify flavour and taste.

Featuring more than 150 innovative and inspiring recipes for bakes, tarts, jams, mousses, meringues, ice creams and more, and over 40 plated seasonal desserts, from a light almond and fig cake in the autumn months to a rich elderflower custard in spring, The Last Bite celebrates a whole new approach to modern desserts.

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