The COLLECTION

For better-tasting food and your own peace of mind, use free-range eggs and sustainable, local ingredients wherever possible. 1 teaspoon is 5ml; 1 tablespoon is 15ml. 'Salt' refers to fine salt, unless otherwise stated.

Passion fruit and red berry fool trifles MAKES 6

3 platinum-grade

gelatine leaves 375ml pure cranberry

juice

55g crunchy amaretti biscuits, roughly broken into pieces 9 passion fruits 4 tsp icing sugar 300g mascarpone 5 tbsp double cream 2 punnets redcurrants with stalks edible gold spray

110g small

blueberries 150g raspberries

Put the gelatine leaves in a wide bowl, cover with cold water and soak for 5 minutes. Pour the cranberry juice into a measuring jug, then pour 150ml of it into a small pan. Lift the gelatine leaves out of the water and squeeze them to remove any water, add to the juice in the pan and place over a low heat for around 30 seconds to allow the gelatine to dissolve completely.

Pour into the jug with the remaining juice.

Put 6 serving glasses on a tray and add around 3-4 tbsp of the jelly to each, then put in the fridge for a few hours to set. Keep the remaining jelly juice out of the fridge to prevent it firming up.

Arrange the amaretti over the set jelly in the glasses. Cut the passion fruits in half and scoop the flesh out with a teaspoon straight into a blender. Whizz just enough to loosen the juice from the jelly-like seeds (you don’t want to break up the black seeds). Push the resulting juice through a fine sieve into a small bowl with the help of a ladle, using a circular motion. Pour a third of the juice into a small pan with half the icing sugar and heat gently, stirring, for around a minute or until the juice thickens to a jelly-like mixture. Cool completely.

Put the mascarpone in a bowl with the rest of the icing sugar, the remaining passion fruit juice and the cream and stir to mix. Marble the cold passion fruit jelly into the mascarpone mix with a teaspoon. Divide among the glasses and put in the fridge to chill again.

Take 6 small bunches of redcurrants and, keeping them on their stalks, lay them on a plate. Spray in parts with the edible gold and set aside.

Remove the remaining redcurrants from their stalks and tumble together with the blueberries and raspberries. Mix into the reserved cranberry jelly juice and chill until just setting.

Divide the fruit among the glasses, piling it high. Top with the gold redcurrant stems and serve.

Coffee caramel choux puffs

MAKES 12

For the choux puffs

100g plain flour 75g butter, cubed

2 eggs

For the pastry cream filling 40g caster sugar

3 egg yolks 8g cornflour 8g plain flour

21/2 tsp Americano

instant coffee 100ml whole milk 150ml double cream

For the nut and rose topping 100g golden caster

sugar

20g butter, cubed 35g skinned hazelnuts, roughly chopped 20g pistachio slices

(nibs)

5 tsp crystallised rose petal pieces, chopped if large

For the caramel topping

100g caster sugar 20g butter, cut into

small cubes

To make the pastry cream filling, beat the sugar, egg yolks, cornflour and plain flour in a bowl until smooth.

Put the instant coffee, milk and 100ml of the cream in a pan and heat gently until bubbles just start to appear around the edge. Mix just over half this liquid into the egg mixture, then stir well and pour back into the pan. With a wooden spoon, stir continuously on a low heat until turning lumpy, then take off the heat to stir until smooth. Transfer to a clean bowl, immediately cover the surface with cling film and leave to cool completely.

To make the choux puffs, preheat the oven to 190C/ 170C F/Gas 5. Sift the flour on to a sheet of baking paper. Put 175ml cold water in a medium pan with the butter and heat over a medium heat until the butter has melted and is just starting to fizz. Remove from the heat and shoot in the flour all in one go, then beat with a wooden spoon until very smooth. Cool for 5 minutes in the pan.

Crack the eggs into a bowl and break them up with a fork. Beat into the mixture in the pan, a small amount at a time, with a wooden spoon until the mixture becomes firm and glossy and holds its shape.

Fit a plain 2cm nozzle into a piping bag and pipe the mixture into 12 even rounds on a large non-stick baking sheet. Dampen your middle finger and smooth the tops as there will be a peak after piping. Bake for 20 minutes, then increase the oven temperature to 200C/180C

F/Gas 6 and bake for a further 5-10 minutes until puffed and golden – when they are done they will easily come away from the baking sheet. Keeping the oven on, make a small slit in the side of each one and put back into the oven to dry for a few minutes – this helps stop them sinking as it releases the steam from inside.

Transfer the puffs to a wire rack to cool completely. If making in advance, store in an airtight container for up to 2 days.

For the nut and rose topping, line a tray with foil. Put the sugar and 3 tbsp water in a small pan set over a low heat to dissolve the sugar to a syrup. Bring to a boil on a high heat for around 4 minutes until lightly caramelised, then add the cubes of butter, stir, take off the heat and wait for the bubbles to subside. Add the nuts and rose pieces, spread on to the prepared tray and leave to harden. When cold and hard, break into pieces on a board and roughly chop.

Loosen the pastry cream by mixing in the remaining double cream, then use a plain 1.5cm nozzle to pipe it into the slit you made in the sides of the choux puffs and arrange them on a serving platter.

To make the caramel topping, put the sugar and 3 tbsp water in a small pan over a low heat to dissolve the sugar to a syrup. Bring to a boil on a high heat for around 4 minutes until caramelised. Add the cubes of butter, stir, take off the heat and wait for the bubbles to subside.

Spoon the caramel over the top of the puffs, one at a time, adding the chopped nut and rose topping as you go so that it sticks firmly to the top while the caramel is still sticky – it will be less likely to fall off as the caramel sets. Serve on a platter.

Wine-poached pears and burnt zabaglione with salted cashew biscotti

SERVES 4

For the biscotti wafers

105g plain flour

1/4 tsp baking powder 45g golden caster

sugar

65g cold butter, diced, plus extra to grease

65g roasted salted cashew nuts, roughly chopped

1 egg, beaten

For the pears and zabaglione

8 firm baby pears such as forelle, stalks on

750ml pinot grigio

55g golden caster

sugar

5 egg yolks gold leaf, to decorate

For the biscotti wafers, preheat the oven to 180C/160C F/Gas 4. Put the flour, baking powder and sugar in a processor and whizz to combine. Add the cold butter, pulse the mixture to a coarse crumb and tip into a bowl.

Grease a baking sheet.

Mix the cashew nuts into the bowl, followed by the beaten egg. Using your hands, form into a disc and cut this in two, then roll each piece into a 16cm log. Transfer to the prepared baking sheet, leaving a space in between them, and flatten slightly to around 5cm wide. Bake for around 20 minutes until golden.

Leaving the oven on, transfer to a wire rack to cool for around 10 minutes. While still warm, slice diagonally on a board into pieces approx. 1cm wide. Increase the oven temperature to 190C/170C F/Gas 5.

Put the slices back on the