WWW.FOODHEAVENMAG.COMWELCOMESweeten up your September with a large helping
of f r uit – ser ved up in the for m of a glor ious bake!
From ombre raspberry mousse cheesecake to
w ild strawber r y prof iteroles or lime and coconut
panna cotta, find deliciously refreshing fruit-
filled treats from page 9.
Make your ver y ow n GBBO showstopper w ith
the impressive melting chocolate ball on page
61 (don't wor r y, we promise it's easier to make than it sounds!), create a
delicious orange souf f lé w ith Michel Rou x's step -by-step guide on page
22, plus discover ever y thing you need to k now about mak ing mer ingues
in our masterclass on page 76.
Celebrate Sourdough September by transforming storecupboard
ingredients into a wonder f ul loaf of sourdough bread on page 93, f ind out
how to make per fect biscuits ever y single time on page 42 and bake your
best ever chocolate brow nies on page 32.
If you're a fan of stick y tof fee pud (who isn't?), turn to page 98 where
the classic dessert has been transformed into an indulgent, creamy
cheesecake drizzled with toffee sauce – it's perfect for this time of year!
Happy baking!GET IN TOUCH
Editor Jessica Clark
[email protected]
Publisher Sally FitzGerald
Creative Director Jenny Cook
Art Editor Martin Davies
Printed by
William Gibbons & Sons
“Sweeten up your September
with a large helping of fruit –
ser ved up in a glorious bake!”
SSICA CLARK
TORCover image © Stockfood
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SEPTEMBER baking heaven 3