Lemon posset with crushed blueberries
Tangy, refreshing and simple to make, possets have been made since the 16th century and this lemon version is the most popular
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Fig & kiwi tartlet, vanilla mascarpone and cherry jam
My brother David lives near Trento in northern Italy and every time he comes home he brings all of our favourites
Irish coffee cake with toasted almonds
My father is an obsessive antique collector and often had friends from overseas who would come and discuss the intricacies of hallmarks on Irish pewter and other such fascinating subjects!
Vanilla fromage frais with pomegranate and citrus
Desserts in January are pretty scarce in our house for obvious reasons.This refreshing little number is allowed however.
Pears poached in shiraz
Not many things look as appetising as a dish of glistening dark red pears in their spice laden syrup
papaya & mango jelly
Fresh , bright and palate cleansing this tropical jelly is the ideal dessert to follow a robust main course like a daube of beef or a pork vindaloo.
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