How to Cook Desserts by Leiths School of Food and Wine

  • Basic fruit purée (page 6)

    from Leiths How to Cook Desserts Leiths How to Cook Desserts by Leiths School of Food and Wine

    • Categories: Sauces for desserts; Cooking ahead; Vegan
    • Ingredients: fruit of your choice; sugar
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  • ISBN 10 178713105X
  • ISBN 13 9781787131057
  • Published Jun 29 2017
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

These easy-to-use guidebooks take the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. Desserts feature a variety of preparation techniques, all of which are covered in this authoritative book. There are illustrated step-by-step guides to making a host of puddings, from simple crepes and crème brûlées, through to jellies, soufflés and meringues, to effortless ice creams and sorbets. Each chapter also presents a range of original, contemporary recipes as well as ever-popular classics. Choose from indulgent hot puddings, such as Chocolate and cherry soufflé, Medjool date and cardamom pudding, and Spiced gooseberry oat crisp, or delectable prepare-ahead cold desserts, such as Pink grapefruit and Champagne jelly, Roasted almond panna cotta, and Coconut and mango meringue roulade. A mouth-watering selection of refreshing frozen desserts includes Clotted cream ice cream with raspberries, White peach sorbet and Praline parfait.

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