Month: January 2018

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The Best Chocolate Sorbet

This is one of the very first desserts I made as pastry chef at Lowell’s. Being in charge of a dessert menu which included a vegan option was very daunting and I wanted to steer clear of the “just give them fruit” ethos. Enter the Chocolate Sorbet. The recipe comes from a pastry chef hero of mine, David Lebovitz. He has provided me with endless inspiration and this brilliant sorbet was my debut vegan option, served with poached pears and candied almonds. As my time here at Lowell’s comes to a close, it seems only fitting that my last entry for the blog is for this lovely sorbet. All who ate it immediately loved it, and this gave me the confidence I needed to carry on with a job that felt quite far out of my comfort zone. I’ll miss making desserts at Lowell’s, but not as much as I’ll miss the wonderful people I’ve been lucky enough to share that little kitchen with. I personally feel that this sorbet is better than chocolate ice …

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Satsuma Marmalade

I learned to make marmalade when I lived in England and was working as a caretaker for an elderly woman who lived next door to me. I became quite good friends with her daughter, Fiona, who was obsessive about her jam and marmalade making. Going to Fiona’s house on a ‘jam day’ was always very atmospheric. Walking through her door, you would enter into her factory – various stations were set up around her little South London flat. One for cutting and preparing fruit, one for measuring vast amounts of sugar, the canning section full of jars and other preserving paraphernalia, and of course her stove, with dented old pots precariously perched on all burners. She was serious. Because she was a gardener and got gluts of fruit from her various clients, her jams ranged from your run of the mill, ubiquitous English Strawberry to the more exotic Kiwi Ginger. Her creations were always delicious, but her marmalade was truly spectacular. She never gave me an exact recipe because she said there wasn’t one, so …