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Food Sorcery’s Favourite Desserts

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

Lemon or Lemongrass Posset

Ingredients – Serves 3-4:

  • 300ml of double cream
  • 60g caster sugar
  • 1 juicy lemon or lemongrass to add an Asian twist

Method:

  1. Chop the lemon in half or bruise the lemongrass
  2. 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.
  3. Take the pan off the heat and stir in the lemon or lemongrass.
  4. Strain this into a jug and cool for 20 minutes.
  5. 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.
  6. Refrigerate for 6 hours minimum.
  7. Serve with fruit and edible flow

Food Sorcery Chocolate Brownies

Ingredients – Makes: 24 brownies

  • ¾ cup (180g) unsalted butter
  • 8oz (250g) dark chocolate, coarsely chopped
  • 4 large eggs
  • 1 ¼ cups (250g) granulated sugar
  • ½ cup (100g) light brown sugar
  • ¼ tsp salt
  • 1 ½ tsp vanilla essence
  • 1 cup (150g) plain flour
  • 8 oz (250g) milk chocolate, coarsely chopped.

Method:

  1. Preheat the oven to 350F (180C gas 4 )
  2. Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
  3. Line with foil leaving pieces to foil overhanging the sides.
  4. 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.
  5. 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.
  6. Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
  7. Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
  8. Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
  9. Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.

Food Sorcery Chocolate Fondant

Who can resist the scrumptious taste of chocolate, chef showed us how to make the perfect melt in the middle pudding.

Ingredients – Makes 4:

  • 100g butter, plus extra for greasing
  • 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
  • 100g plain flour
  • 100g caster sugar
  • 25g cocoa powder
  • 25g melted butter
  • 2 medium eggs
  • 2 medium egg yolks
  • Vanilla ice cream, crème fraiche, mint & berries

Method:

  1. Preheat the oven to 190˚C/170˚C fan/Gas 5
  2. Grease 4 ramekins with butter.
  3. Dust inside of ramekins with cocoa powder
  4. 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
  5. Remove from the heat, sift over the flour and then whisk it in
  6. 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
  7. Pour the chocolate mixture into the ramekins.
  8. Leave to set in fridge for minimum 20minutes but can be overnight 
  9. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little
  10. Remove from the oven, and gently loosen the edge.
  11. Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.

Vegan Chocolate Fondant

Ingredients – Serves 2:

  • 5 tablespoons (39 grams) all purpose flour or gluten-free all purpose flour (see recipe notes for oat/oat flour option)
  • 6 tablespoons (32 grams) cocoa powder
  • 3 tablespoons (37 grams) white or cane sugar
  • 1 teaspoon baking powder
  • 1 pinch fine salt
  • ½ cup + 2 tablespoons (150 mls or 5 fl oz) plant-based milk

Optional:

  • 2 small dollops peanut butter , or seed butter
  • 4 squares chocolate , or a small handful of chocolate chips

Method:

  1. 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.
  2. If using the optional peanut butter or chocolate (or both!) add them to the middle of both dishes.
  3. Then to a medium bowl add the flour, cocoa powder, sugar, baking powder and salt. Mix them together well.
  4. 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.
  5. Divide the batter evenly between the 2 ovenproof dishes, over the top of the optional peanut butter/chocolate.
  6. 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.
  7. Serve immediately.

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