GOOD­NESS Cel­e­bra­tory treats on the lighter side from Emma Boyd

EMMA BOYD CRE­ATES LIGHT, BRIGHT, CEL­E­BRA­TORY DESSERTS

Cuisine - - CONTENTS -

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

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.