I always try to keep a stock of both powdered and leaf gelatine, and I use both regularly.
The powdered variety is added and used in several different ways, which are explained within each recipe.
Leaf gelatine has to be soaked in cold water for five minutes and then squeezed dry before use.
Elegant and autumnal, this dessert would go down well at the end of a special meal and is simplicity itself to make. Of course, you can use the mascarpone mousse in other recipes too - a great addition to your repertoire!
In this superb cheesecake, rhubarb is combined with ginger - a luscious partnership - to make a dessert that's perfect for spring, when rhubarb is in season.
Juicy, jewel-like summer berries encased in a raspberry jelly – what could be more refreshing on a summer’s day when entertaining? Make it in advance and serve it with cream or, for a truly low-fat option, as it is.
A marriage made in heaven, gooseberries and elderflowers complement each other perfectly - an example of nature at its best, as both ingredients are in season at the same time! These jellies are a refreshing summer pud.
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.