Type: Confectionary
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…
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…
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…
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…
Sesame brittle
We make large sheets of this in the Ottolenghi bakery, which are then broken into shards. Large shards are great as a…
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…
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…
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…
Saffron and pistachio brittle
Helen was inspired to create this after her first visit, with her good friend Goli, to the annual Persian market held in…