I play with flavour and write dessert recipes
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 169 | Founded | 4 years ago | Last Issue | 9 days ago |
| Active | |||||
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Watermelon & Lemon Verbena Sorbet
Hi!
Hi! I don’t know why, but as much as I love watermelon, my deep hatred of the seeds means I almost always end up turning the flesh into mush in my obsessive compulsion to get rid of every single little seed before I dare take a bite. A...
Tomato Leaf Sable Breton
Hi!
I am writing this recipe on my phone, in a summerhouse with very spotty WiFi and kids who ask me “can we get more candy?” knowing I am working and therefore more likely to say yes just to be able to finish writing. Does it make me a b...
Barley Tea & Lemon Ice Cream
Hi! I was recently gifted a bag of Japanese barley tea / mugi cha and I immediately knew I wanted to infuse the nutty, toasty flavour of the grains in an ice cream.
Hi! I was recently gifted a bag of Japanese barley tea / mugi cha and I im...
Toasted Almond Cake
Hi!
One of the most quintessential Danish summer cakes is the “Strawberry Mazarin” - a deliciously dense, rich cake made with almond paste, butter, sugar and eggs. It is usually brushed with a thin layer of melted dark chocolate and toppe...
Black Raspberry Ice Cream
Hi!
Hi! Another day, another recipe to razzle dazzle you - I hope! As with the raspberry tart, this obviously can be made with red raspberries (or yellow or purple!) and it will be delicious. That is how I have usually made this recipe, wi...
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Authors
The writers behind this newsletter.
Self taught pastry chef & recipe developer
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