Sauces and dessert biscuits

Sauces and dessert biscuits

By
Leiths School of Food and Wine
Contains
12 recipes
Published by
Quadrille Publishing
ISBN
978 184949 550 9
Photographer
Peter Cassidy

Here are the finishing touches that will elevate a simple pudding to an elegant dessert. A shard of crisp caramel or an almond tuile will transform a ball of ice cream, and a Calvados crème anglaise will turn a classic apple crumble from family weekday favourite to a signature pudding. The dessert biscuits can all be prepared a few days ahead so do make a batch if you are entertaining.

Featured Recipes in this Chapter

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