I make a variety of Pots of Deliciousness™, individual chilled desserts served in glass ramekins (share them, if you absolutely must). To whet your appetite, here is a flavour of some of the pots I make.
Rich Chocolate Mousse – A bittersweet chocolate mousse that is creamy and smooth and melt-in-the mouth. To ensure a deep chocolate flavour, I barely sweeten my mousse. Simplicity itself.
Local Damson Crème for Brûlée – Damsons, surely, are plums with attitude.
I use my own damsons to make a pleasingly tart compote and top this with a voluptuous crème anglaise (that’s proper custard sauce, if you’re not as posh as me).
Single Origin Milk Choc Mocha Pot –
I use a delicious Venezuelan milk chocolate, with high cocoa solids, to make a ganache. I then add a rich-roast coffee to give a well-balanced, clean mocha flavour.
Dark Chocolate Truffle on a Soft Caramel Sauce – Dark chocolate is very fussy about whom it keeps company, but caramel is one of chocolate’s best friends. This pot is a velvety-smooth indulgence, for people with a sweet tooth.
Lavishly Luscious Lemon Posset – Possets were all the rage in Elizabethan times. I use fresh lemon juice and zest together with double cream to produce a confection that is luscious and
startlingly zingy.