Mango and white chocolate entremet

RECIPE: This all started with a new mould and a desire to make something special for my mum’s birthday. Mangoes were newly in season, so I decided to work around that as my base flavour. I took recipes from The Pastry Chef’s Little Black Book, a recipe collection for chefs that provides very abbreviated recipes,…

Blueberry yoghurt dome

RECIPE: I had a punnet of blueberries that were too sour to enjoy fresh. I’d also been dying to try making a mousse entremet style dome so here was my chance. Rather than going with my first instinct and pairing blueberry with lemon, I decided to try something a little different in a mousse made…

Le Progrès

RECIPE: In French cooking the name of what you are making is of great importance, and Childs insists that if a dacquoise is made with only almonds, this dessert is called Le Succès. I chose to make it with half almonds and half hazelnuts, and in this case, it’s called Le Progrès. I stuck religiously…

Lemon meringue entremet

RECIPE: My brother-in-law was pretty upset to miss out on my lemon meringue tarts, so with his birthday here, I thought I’d make a variation on lemon meringue. I didn’t have a fully formed idea but knew I wanted to make an entremet (a multi-layered mousse based dessert). I wanted to use the lemon curd recipe…