Desserts
Classic Tart Tatin
This classic dessert never fails to impress. With meltingly tender apples cooked in rich caramel, crisp puff pastry and served with some softly whipped cream, it is my idea of heaven. It was invented by the Tatin sisters in their rustic restaurant in the Loire Valley, and requires careful cooking of the caramel and lots of confidence to flip it out of the pan. You need a 22cm ovenproof frying pan with a heavy base, or a 22cm round Le Creuset-style gratin dish, as the tart is cooked on the stove top before finishing in the...
COCONUT & MANGO TOFU WHIP
These are cooling and refreshing desserts, a perfect way to finish a spicy Sichuan meal.
Makes 6 x 100 ml cups
China - Chengdu
Creme Brulee
'Creme brulee' translates to 'burnt cream' which doesn't sound very good but this is a fantastic dessert. It's best made a day ahead and finished by 'burning' the tops just before your guests are due to arrive.
