Desserts

Boozy Individual Trifles

Easy to put together and serve, these little individual trifles can be made ahead. On page 216-217 you will find a much grander trifle, but you can do these ones when you want to give everyone their own, and you don’t have quite as much time on your hands. I have use both cream sherry and Grand Marnier to make these really ‘boozy’, but you can substitute brandy or any other favourite liqueur.

Brandy Icecream

This Brandy Ice Cream recipe is a traditional family favourite passed down through the generations and sent to Fresh in the Kitchen by Dianne Russell.

This Brandy Ice Cream recipe is a delight for any festive party or Christmas table.

Caramelised Apple Tarts

This is a simplified version of Tarte Tatin - a caramelised upside-down apple tart made famous by the Tatin sisters from south of the Loire.  You can prepare most of this version beforehand, which makes for easy entertaining.

Caribbean Black Cakes

This recipe is a version of the black cakes so loved in Trinidad for special occasions – packed full of dried fruit and rum, it’s a winner.

Makes 12 muffin sized cakes

Trinidad

Chilled Chocolate Mini Soufflés

Although I’m not a chocoholic at all, I cannot resist these mini soufflés, made with Valrhona Guanaja chocolate, which has superb rich, melting quality. Take time to beat the eggs and sugar together until they are truly light and fluffy, as this step gives the soufflé the lightness that differentiates it from a dense chocolate mousse. You could also make this dessert in a large crystal bowl and spoon it onto your guests’ plates. Most dessert wines will not be appropriate to serve with these...