“This base recipe sits somewhere between ice cream and gelato, with a lower milk-fat content than a traditional ice cream to make up for the added fat from the chocolate. Keeping the fat content lower allows the full, rich flavor of the chocolate to shine. Important for all ice creams, but especially for chocolate: Add a good pinch of salt! Try a teaspoon of the custard before and after adding salt…”

“Cardenales are an interesting bit of European pastry history. These delicious pastries originated in Vienna as “cardinal slices” but then somehow made their way to a town at the foot of the Tramuntana mountains in Mallorca, where they are known and loved as cardenales de Lloseta, the “cardinals of Lloseta….” 

“This is a glorious cake for a very special occasion. I’m not going to sugarcoat it for you, though, it’s a lot of work, so the person you’re making it for needs to be worth it! Cardamom, coconut and caramel are three of my top flavours, making this one of my all-time favourite cakes. To prevent it becoming too sweet it is imperative to cook the caramel until it is a rich…”

“I love this pudding because it perfectly combines two of my all-time favourite sweet treats – carrot cake and sticky date or sticky toffee pudding. It was actually initially inspired by a traditional North Indian dessert called halwa, which is made by cooking…”

“One of the things I always try to hunt down whenever I visit Korea are these beautifully packaged milk caramel bites. Often found in convenience stores, these perfectly bite-sized squared caramels come individually wrapped in silver foiled paper; they are a classic confectionery, loved by all for their milky toffee-like taste and softly chewy texture.” - Su Scott