Type: Confectionary

April 26, 2021

Pecan and Prosecco truffles

These were made for the Christmas menu at Ottolenghi, hence their shape as little Yule logs, but you can just roll them…

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Chocolate-coated ruby red grapefruit peel

Other citrus fruits can be used instead of the grapefruit, if you prefer, so long as they have a thick skin and…

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Almond and aniseed nougat

Helen learned how to make nougat from a VHS cassette she found in the 1990s! It showed the Italian mother of an…

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Chocolate panforte with oranges and figs

We always love to have a wheel of panforte around. A little slice is perfect mid-morning with coffee, or throughout the day…

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Sesame brittle

We make large sheets of this in the Ottolenghi bakery, which are then broken into shards. Large shards are great as a…

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Coconut meringue brittle

These are somewhere between a meringue and an old-fashioned coconut macaroon: as sweet as you’d want and expect, but with more of…

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Honey, macadamia and coconut caramels

These caramels started life as the filling to a sweet tart. Time and again, though, there was never quite enough to fill…

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Middle Eastern millionaire’s shortbread

A three-layered bar with a shortbread bottom, halva in the middle, and a glossy tahini caramel on top. This was a winning…

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Woodland meringues

Helen was inspired to create these after a walk around Kew Gardens with her young sons. It was autumn and the ground…

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