Food Sorcery Dessert Recipes
Here’s a collection of Food Sorcery’s favourite desserts. We hope you enjoy recreating them at home. If you have any questions for Chef, get in touch lovetocook@foodsorcery.co.uk
Chocolate Fondant, Chocolate Brownies, Sticky Toffee Pudding, Lemon Posset, Vanilla Panna Cotta
Vegan & GF Versions
Chocolate Fondant (V&GF), Chocolate Brownies (V&GF), Sticky Toffee Pudding (V&GF), Lemon Posset (V&GF)
Lemon Posset
Servings: 4 People
Ingredients
- 300 ml Double cream
- 60 g Caster sugar
- 1 Lemon
Method
- Chop the lemon in half or bruise the lemongrass
- Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
- Take the pan off the heat and stir in the lemon.
- Strain this into a jug and cool for 20 minutes.
- If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
- Refrigerate for 6 hours minimum.
- Serve with crushed meringue, fruit and edible flowers or fruit puree such as mango.
Chocolate Fondant
Who can resist the scrumptious taste of chocolate, chef showed us how to make the perfect melt in the middle pudding.
Servings: 4 People
Ingredients
- 100 g Butter plus extra
- 100 g Dark chocolate Roughly chopped
- 100 g Plain flour
- 100 g Caster sugar
- 25 g Cocoa powder
- 25 g Unsalted butter for greasing
- 2 Egg Yolks
- 1 tbsp Ice cream or crème fraiche, mint & berries
Method
- Preheat the oven to 190˚C/170˚C fan/Gas 5
- Grease 4 ramekins with unsalted butter.
- Dust inside of ramekins with cocoa powder
- Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally
- Remove from the heat, sift over the flour and then whisk it in
- In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined
- Pour the chocolate mixture into the ramekins.
- Leave to set in fridge for minimum 20 minutes but can be overnight
- Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little
- Remove from the oven, and gently loosen the edge.
- Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.
Chocolate Brownies
Servings: 24 Portions
Ingredients
- 180 g Unsalted butter
- 250 g Dark chocolate Coarsely chopped
- 4 Egg
- 250 g Granulated sugar
- 100 g Light brown sugar
- ¼ tsp Sea salt
- 1 ½ tsp Vanilla essence
- 150 g Plain flour
- 250 g Milk chocolate Coarsely chopped
Method
- Preheat the oven to 350F (180C gas 4 )
- Butter and flour a 9x13 inch (33 x 22 cm) baking pan.
- Line with baking paper leaving pieces to overhanging the sides.
- Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
- Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
- Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
- Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
- Cool in the pan on a wire rack for 30 minutes. Then use the overhanging baking paper to lift the brownies out of the pan.
- Remove the baking paper and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.
Sticky Toffee Pudding
Ingredients
For the sponge
- 200 g Soft dried pitted dates roughly chopped
- 200 ml Water Freshly boiled
- 1 tsp Bicarbonate of soda
- 75 g Unsalted butter softened, plus more for greasing
- 2 tbsp Black treacle
- 50 g Dark muscovado sugar
- 2 Egg At room temperature
- 150 g Plain flour
- 2 tsp Baking powder
For the sauce
- 150 g Unsalted butter softened
- 300 g Dark muscovado sugar
- 1 tbsp Black treacle
- 200 ml Double cream Plus more to serve
Method
- Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease your dish.
- Put the chopped dates, boiling water and bicarbonate of soda into a bowl, stir and then leave for 10 minutes.
- Cream the butter and black treacle together in a stand mixer until well mixed, then add the sugar and mix again, beating out any lumps. Beat in an egg and keep beating – scraping down as necessary – until completely incorporated, then do the same with the other egg. Beating more gently, add the flour and baking powder until you have a smooth, thick batter.
- Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in.
- Pour and scrape into your prepared dish or cake tin and bake for 30–35 minutes, or until a cake tester comes out clean.
- Meanwhile, to make the sauce, melt the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter’s melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat.
- As soon as it’s out of the oven, prick the cooked sponge pudding all over with a cocktail stick and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with a thick sticky glaze. Put a lid on the remaining sauce in the pan to keep it warm.
- Leave the pudding to stand for 20–30 minutes, then take to the table, with the rest of the sauce in a jug, and cream to serve.
Vanilla Panna Cotta with Strawberries and Grappa
Servings: 6 Portions
Ingredients
- 3 Vanilla pods
- 150 ml Milk
- 600 ml Double cream
- 2 Gelatine leaves soaked in cold water
- 60 g Caster sugar
- 35 ml Grappa
- 40 g Strawberries washed, hulled and cut into quarters, to garnish
- 1 tbsp Fresh mint about 6 leaves to garnish
Method
- Start by splitting the vanilla pods and scraping out the seeds. Add the pods and seeds to the saucepan with the milk and cream and bring to the boil. Reduce to a gentle simmer and cook until the mixture thickens to the consistency of thin natural yoghurt, this will take about 20 minutes.
- Remove from the heat and leave to infuse for 5 minutes before adding the drained, soaked gelatine and sugar.
- Whisk to dissolve and allow to cool. Strain the cool mixture through a fine chinois and add a dash of grappa to taste.
- Chill the mix until almost starting to set before pouring into 6 ramekins. Transfer to the refrigerator and leave until fully set.
- To serve, quickly dip the outside of the moulds in hot water and turn out the panna cottas onto plates. Garnish with the strawberries, mint leaves and a little drizzle of grappa
Vegan Chocolate Fondant (GF)
Servings: 2 People
Ingredients
- 5 tbsp Gluten-free plain flour
- 6 tbsp Cocoa powder
- 3 tbsp Granulated sugar
- 1 tsp Baking powder
- Sea salt a pinch
- 2 tbsp Plant based milk
- 2 tbsp Peanut butter (smooth) or Seed Butter optional
- 30 g Vegan chocolate about 4 squares optional
Method
- Preheat oven to 390 °F (198 °C) and have 2 small ovenproof dishes such as ramekins or mini cocottes that will hold about 175mls (6 oz or ¾ cup) ready on a small baking tray.
- If using the optional peanut butter or chocolate (or both!) add them to the middle of both dishes.
- Then to a medium bowl add the flour, cocoa powder, sugar, baking powder and salt. Mix them together well.
- Pour in the milk and whisk really well to combine. It's easier with a whisk than a spoon as there is a lot of milk and the cocoa tends to want to float on the top. It's normal for the batter to be very thin.
- Divide the batter evenly between the 2 ovenproof dishes, over the top of the optional peanut butter/chocolate.
- Bake for about 13 to 14 mins or until they have puffed up and look set but if you wobble them or poke the centre really gently you can feel they are still liquidy. They will continue to cook a little once removed them from the oven. If you leave them in too long the centre will set.
- Serve immediately.
Chocolate Brownie - Vegan and Gluten Free
Servings: 12 Portions
Ingredients
- 100 ml Water Room temperature
- 60 g Ground flaxseed
- 260 g Caster sugar
- 300 g Dairy-free dark chocolate
- 160 g Dairy-free butter or margerine
- 2 tsp Vanilla essence
- 210 g Gluten-free plain flour
- 2 tsp Baking powder
- 80 g Cocoa powder
Method
- Preheat oven to 180°C Fan and line a 8×8 inch square baking tin with grease proof paper.
- In a small bowl, add in the flaxseeds and water, stir to combine then set aside for 10 minutes. It will thicken and turn jelly-like 'egg' consistency.
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add 3/4 of the dairy-free chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes. You can also melt the chocolate in the microwave.
- Add the dairy-free butter / margarine into a saucepan and melt. Pour in the sugar and whisk with a hand whisk to combine. Pour the butter and sugar mixture into a medium sized mixing bowl.
- Add the flax ‘egg’ into the butter and sugar, along with the melted chocolate and vanilla. Whisk to combine.
- Sift in the cocoa powder, baking powder and gluten-free flour. Fold the batter together until combined.
- Pour the brownie batter into the lined tin, top with the remaining 1/4 chopped chocolate and bake for 25-28 minutes. Once baked, remove from the oven and allow to cool at room temperature for at least 3 hours.
- Once cool, transfer into the fridge to set the chocolate fully. You can enjoy it warm in a bowl with some ice-cream or allow to set up in the fridge for a firmer, fudgey brownie.
Sticky Toffee Pudding - Vegan and Gluten Free
Ingredients
- 1 cup Dates Pitted
- 1 cup Unsweetened almond milk
- 1/3 cup Water
- 1 tsp Baking soda
- 1/2 cup Dairy-free butter
- 1/2 cup Brown sugar
- 1 1/4 cups Gluten Free Self-rising flour
Method
- Preheat the oven to 190C/375F. Grease a baking tray or 12 ramekins.
- Add the dates, milk, and water into a saucepan and simmer, until the dates are softened. Remove from heat and add the baking soda. Mix into the mixture and let cool.
- In a mixing bowl, beat the sugar and butter until smooth and creamy. Slowly add the date mixture and mix well. Gently add the flour until fully combined. Transfer the pudding mixture amongst the greased ramekins.
- Bake for 20-25 minutes, until just cooked and a skewer comes out clean.
- Prepare the sauce by adding the syrup, sugar, and butter in a saucepan and heating up and letting simmer, around 5 minutes.
- Poke holes in the top and pour the sauce over each portion. Serve with ice cream
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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