Page 18 - Kareen _ Cookbook_ DRAFT Short Version

DESSERTS DESSERTS

RASPBERRY & QUICK CARAMEL SAUCE

CINNAMON TORTE

Bring the cream and sugar to a boil.
INGREDIENTS
Cream butter and sugar until light. Whisk in the butter.
INGREDIENTS
Beat in almonds, cinnamon, and flour. 250 g brown sugar Simmer until reduced and thick.
250 ml light cream
150 g butter
Add in half an egg 62 g butter, diced Serve poured over sticky toffee pudding
150 g caster sugar or Christmas pudding, accompanied by
Line torte tin 10 g ground cinnamon cream, custard, or ice cream.

150g plain flour
Spoon in almond mix, cover bottom of
tin evenly. Layer with raspberries and 200g raspberries
cover with almond mix. 2 eggs LEMON CREME POTS

75g ground almonds
Bake in a pre-heated oven 150OC, 3-4
gas mark, for 25-30 minutes.

Serve with cream or cinnamon ice
cream.
Heat the cream and sugar until just be-
INGREDIENTS fore boiling point, whisk in the lemon
zest, juice, and lemoncello.

450 ml double cream
Bring to a boil for 3 minutes, whisking all
125 g caster sugar the time. Remove from heat.
2 lemons, juiced and zested
When cool, pour into glasses, cups, or
25 ml lemoncello liqueur
small pots. Chill until set (about 1 hour).
Serve with homemade shortbread.

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