Dessert trio… by me!

My friend invited me to a dinner party on the weekend, and I offered to bring dessert. The last dinner party we had co-hosted with another friend had consisted of no less than six courses, so the bar was high.

I was told the theme was loosely Mediterranean, so I was struggling a little. In the end, I went slightly Spanish, with some Moorish influences. Then I sort of just abandoned the theme…


Top left is crema catalana. A variation on creme brûlée, only accented with citrus and cinnamon instead of vanilla. Next to that, is a baked peach in filo, topped with pistachio and cardamom spiced ricotta. In the foreground is some orange, date and fig gastrique, and finally two macarons: one with a dark chocolate and tangello ganache, the other with white chocolate and passionfruit. All in all, a smashing success! Paired with a Yering Station late harvest Pinot Gris.