Gelatine
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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.
Serves 6Lemon Ricotta Cheesecake with a Confit of Lemons
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.
Serves 6-8A Terrine of Summer Fruits
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.
Serves 6A Compote of Figs in Marsala Wine with Mascarpone Mousse
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!
Serves 6Orange and Lemon Refrigerator Cake
This easy dessert is light and refreshing and, as you make it a day ahead, is a great choice for hassle-free entertaining.
Serves 6Rhubarb Cheesecake
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.
