Elegant, rich and smooth, custard-based ice cream is a classic. Here we’ve included a little skimmed milk powder which contributes to an even smoother, almost mousse-like texture. Perfect eaten on its own in a cone or sprinkled with a few chopped nuts, for crunch. The recipe and pictures are by Littleloaf for WhyNut.
If you have ever eyed up the incredible displays of multi-coloured macarons in Ladurée, now’s the time to have a go at making these beautiful sweet treats yourself.
Macaron-making isn't easy, so below you’ll find what we hope is a simple, foolproof recipe. Once you've mastered the basic art, feel free to experiment by introducing a percentage of ground pistachios or hazelnuts to the mixture or changing up the ingredients in the butter cream. And keep an eye out for our macaron recipe using the cooked Italian meringue method, coming soon
If you’ve been making a lot of custard or ice cream recently, these little cakes are the perfect way to use up all those leftover egg whites. Light and bite-sized, financiers make for an elegant tea-time treat with their signature flavour of nutty brown butter. They also make a wonderfully simple dessert – as shown here - drizzled with a simple summery sauce, topped with whipped cream and a scattering of crunchy pistachio nuts.The recipe and pictures are by Littleloaf for WhyNut.