Making a hollandaise (and its derivative, bearnaise) is one of the great challenges for the home cook. The recipe is by any measure a solid commitment but once mastered is also a great pleasure. I really do love a great benedict but even for me it’s a rare treat which is probably why it’s so … [Read More]
Recipes with Gary
Coffee & Caramel Ice cream
A thermometer is a worthwhile investment when making custard as it will guarantee that the custard is sterilised and the eggs have reached the right temperature to thicken. One of the most common mistakes when making custard is not cooling it quickly enough, thus resulting in something resembling scrambled eggs. Makes 1 litre 300g sugar500ml … [Read More]
Smashed meringue, coffee cream & caramel ice cream
A delicious fusion of espresso and caramel.
Espresso ribs
A rich, hearty, asian inspired dish with a lovely hint of espresso.
Tirimasu
My take on the classic tiramisu featuring The Dawn blend.
Bitter chocolate & coffee mousse, burnt orange & star anise
A really special, tasty dish featuring The Dawn blend.