The Times Magazine - UK (2021-11-13)

The Times Magazine 61

SILKY LEMON CREAMS

WITH ALMOND BISCOTTI

Serves 6-8

Even if you think you can’t cook
to save yourself, this is one of
those genius recipes that will
make you look like a superstar.

• 600ml cream


• 100g sugar


• 85g honey


• 120ml lemon juice, strained


• Fresh raspberries and/or
  blueberries


• Biscotti, to serve

1. Place the cream, sugar and
   honey in a medium pan over
   a medium heat. Bring to a boil,
   stirring, until the sugar dissolves
   (it bubbles up a lot). Reduce the
   heat and simmer for 3 minutes.


2. Remove from the heat and
   stir in the lemon juice. Strain
   into 6-8 ramekins or cups and
   chill until set (about 4 hours).
   Serve topped with fresh berries
   and almond biscotti.

TOFFEE APPLE TART

Serves 6 (page 55)

This is such a
simple idea that
transforms a sheet
of pastry and some
apples into something
quite magical.

• 200g flaky puff pastry


• 50g butter, melted


• 50g vanilla sugar or plain
  sugar


• 3 apples, peeled, quartered,
  cored and very thinly sliced
  lengthwise


• 3 tbsp apricot jam


• Vanilla ice cream, to serve

1. Preheat the oven to 170C
   (190C non-fan). Line a baking
   tray with baking paper for easy
   cleaning up when finished.


2. Roll out the pastry on a
   lightly floured surface to create
   a 30cm x 24cm rectangle. Place
   on the prepared baking tray.
   Brush with half the melted
   butter and sprinkle with half the
   sugar. Lift the pastry, shaking
   any excess sugar back onto the

READY IN

15 MINS +

SETTING

Eat!

DESSERTS

READY IN

1 HOUR