Recipe by Rachel Allen
From: Rachel Allen's Dinner Parties
My brother-in-law makes this divine chocolate variation of the classic crème brûlée. It is such a pleasing thing to eat, using your spoon to break the crisp sugar barrier to invade the creamy chocolate custard it protects.
If you can, try to use scallops that haven't been frozen, otherwise they may leak too much water and end up poached rather than fried.
The vivid colours of this soup make it a perfect dish for a dazzling dinner party.
This is a wonderfully light dessert of puff pastry layered with cream and raspberry. It looks very grand and impressive, so do serve it at the table as it looks best before it is sliced.
Like most stews, this can be made in advance and will taste even better reheated the next day.
Making your own curry paste only takes a few minutes and the complex depth of flavour means it’s always worth doing.
The apricot purée is also divine served with natural yoghurt as a quick snack or for breakfast. It can be stored in the fridge in an airtight container and will keep for up to a week.
The pancakes contrast perfectly with the moist and crunchy salad, while the mint brings a real freshness.
This is a great vegetarian dessert for summer entertaining. The pastry can be made a day in advance of filling and serving, and if you'd rather use raspberries, there's nothing to stop you.
The exquisite combination of salt, chocolate and caramel has risen to the height of pastry fashion in the past few years.
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