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My ultimate panna cotta

This is one of those dishes I avoid ordering because I’m always worried it’s not going to live up to how good it could and should be. The ultimate panna cotta should have the perfect wobble — this is an indication of the texture, which should be silky, creamy, melt in the mouth but not too bouncy or rubbery. I’d rather a panna cotta that is more wobbly than too set, personally. I’ve made panna cottas that you can bounce... Read More

Mascarpone and blackberry chocolate tart

Two things happened last month just before I was getting ready to head to Tuscany for 3 months. One was a visit to a wonderful farm where we picked fresh hazelnuts and wild blackberries. The other was that I made mascarpone at home for the first time. A lot of it. What to do with a fridge full of freshly made mascarpone after recipe testing a few times? Well, it certainly can’t go to waste. And there are only so many tiramisu one can eat (really).... Read More

Pizza with Homemade Mascarpone & Speck

This is a recipe that combines three favourite things. Pizza. Speck (or prosciutto if you can’t find it). And mascarpone. But not just any mascarpone — homemade mascarpone. Because homemade is so incredibly easy, you’ll wonder why you never tried it before, and because it’s so fresh, you’ll find it hard to go back to store-bought. Although often thought of as a sort of soft cream cheese, mascarpone is technically not... Read More