GOODNESS Celebratory treats on the lighter side from Emma Boyd
EMMA BOYD CREATES LIGHT, BRIGHT, CELEBRATORY DESSERTS
WHETHER YOU’RE CELEBRATING with a sit-down meal or it’s more a stand-up finger-food type of affair, the recipes below will have you covered. The rhubarb & rosewater panna cotta blushes a pretty pink and the creaminess of this dessert is contrasted beautifully by the crunch of the rosewater-scented rhubarb on top. You will be left with extra rhubarb slices once you’ve made this dessert, which are delicious served on top of porridge or pancakes, cooked into a fruit crumble or even thrown into a smoothie. The chocolate & berry cake is my go-to cake recipe. I can make it with my eyes closed and have it in the oven in under 10 minutes and it always results in a cake that is light and full of flavour. For an even quicker and simpler cake, spread berry jam on the bottom half and make a glaze by melting 100g dark chocolate with 3 tablespoons of cream and pouring this over the cake. The lime mousse tartlets have a wonderful zesty bite to them and when limes are no longer in season, you can make them using lemons instead. Be sure to use an avocado that has a good green colour to it.
LIME MOUSSE TARTLETS recipe page 110 Recipes, food styling & photography Emma Boyd
RHUBARB & ROSEWATER PANNA COTTA recipe page 110