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Bananacotta
Simple to make and with a subtle hint of delicious banana, these desserts are great for shaking up a dinner party classic.
Course Dessert
Cuisine Italian
Passive Time 2 hours
Servings
people
Ingredients
Course Dessert
Cuisine Italian
Passive Time 2 hours
Servings
people
Ingredients
Instructions
  1. Heat the cream, whole milk, sugar and Banana Shake pyramids (with the paper tags removed) in a saucepan.
  2. Bring to a boil, stirring occasionally until all the sugar has dissolved, then reduce the heat and simmer until the volume of the liquid has reduced by half. Carefully squeeze the pyramid bag against the side of the pan to help release the flavour.
  3. Take the pan off the heat and remove the Banana Shake pyramid, giving them a final squeeze.
  4. Drain the gelatine leaves, add to the pan and stir until dissolved.
  5. Pour into four ramekins or mini pudding bowls (these, from John Lewis, work perfectly). Set aside in the fridge for at least two hours until set.
  6. To serve, dip the panna cotta into a bowl of hot water briefly or slide a flexible knife around the outside edge carefully. Turn the panna cotta out onto a plate. Serve with shards of dark chocolate for an extra treat
Recipe Notes

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Recipes
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Lemongrass And Coconut Jelly
Refreshing, fragrant and attractive, these jellies will surprise your guests and add a touch of class to an old favourite
Course Dessert
Cuisine British
Passive Time 2 hours
Servings
people
Course Dessert
Cuisine British
Passive Time 2 hours
Servings
people
Instructions
  1. Place the teabag (tag removed) and sugar in the boiling water, and simmer until it has dissolved.
  2. Remove the teabag, squeezing it against the side of the pan to release as much flavour as possible.
  3. Remove the gelatine leaves from the water and add them to the pan, stirring until dissolved.
  4. Add the sparkling water and lemon juice, pour in to four jelly molds, glasses or bowls.
  5. Leave to set for a couple of hours.
  6. Turn out of the molds and serve on its own or with ice cream.
Recipe Notes

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Recipes
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Refresher Greenita
A refreshing, zingy granita harnessing the citrusy flavour of our 'Refresher Green' tea.
Course Dessert
Cuisine Italian
Servings
people
Ingredients
Course Dessert
Cuisine Italian
Servings
people
Ingredients
Instructions
  1. Place the teabags in the boiling water and leave to brew for 10 minute.
  2. Remove the teabags, add the lemon juice and sugar, and stir until dissolved.
  3. Place in a shallow freezer-proof dish and freeze.
  4. After an hour or so, remove the partially frozen granita and scrape it with a fork.
  5. Return to the freezer until required. It's that easy!
Recipe Notes

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Recipes
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Ginger And Lime Posset
A mouth-watering, no-cook dessert with a feisty kick.
Course Dessert
Cuisine British
Passive Time 1 hour
Servings
people
Course Dessert
Cuisine British
Passive Time 1 hour
Servings
people
Instructions
  1. Brew the teabags in 50ml of boiling water for at least five minutes. The longer you leave it, the stronger the flavour.
  2. Crush the ginger biscuits and distribute evenly across the bottom of 4 glass jars. (We've used little Kilner Jars as we had them to hand, but you don't have to!)
  3. Whip the cream, then add the vanilla essence, tea (remove the bags first!), and the lime zest and juice and mix thoroughly.
  4. Spoon the mixture on top of the crushed biscuits, and leave to set in the fridge for an hour or so.
  5. To serve, add a pretty curl of lime zest, or a dusting of crushed ginger biscuit.
Recipe Notes

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Recipes
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Earl Great Shortbread Biscuits
A butter-smooth teatime treat, grown up by a delicate floral fragrance.
Course Dessert
Cuisine British
Cook Time 12 mins
Servings
biscuits
Ingredients
Course Dessert
Cuisine British
Cook Time 12 mins
Servings
biscuits
Ingredients
Instructions
  1. Preheat oven to 190C (170C fan)
  2. Place all the ingredients into a food mixer and whizz until you have a nice dough.
  3. Put the dough on a big strip of clingfilm and roll it in to a sausage about 5cm in diameter.
  4. Tighten both ends of the clingfilm sausage and leave to chill in the fridge for half an hour or so.
  5. Take it out of the fridge and slice it in to 1cm rounds, putting them about 5 cm apart on a baking sheet. (You’ll probably need two baking sheets).
  6. Give them 12 mins, or until the edges start to turn brown.
  7. Leave to cool on a wire wrack, then serve with a lovely cup of tea. (Twist, of course.).
Recipe Notes

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