I am torn between wanting to shake my fist at the sky because it is just too good and wanting to sit in a quiet corner with my copy of Sweet: Desserts from London’s Ottolenghi by Yotam Ottolenghi and Helen Goh.
Did that sound a bit dramatic? Good. I read cookbooks the way some people read romance novels and I’ve been fortunate enough to have access to some amazing books. But seldom do I page through a cookbook that makes me exhale and think wow. I’ve been thoroughly impressed with Ottolenghi’s other cookbooks but if the length of my ‘To Make’ list is the litmus test? This one is something special, even by Ottolenghi’s previous standards. I am in awe and incredibly humbled, intimidated even, at the thought of trying to duplicate some of these lovely sweets.
OK, enough fawning. Let’s get down to business.
My list is long. I have family coming in from out of town in July and I think I might make the Chocolate and Peanut Butter S’mores for them. In the meantime, I believe that I’ll start with the Ginger Crème Caramel and the Campari and Grapefruit Sorbet.
My ‘To Make’ List
- Custard Yo-Yos with Roasted Rhubarb Icing
- Soft Gingerbread Tiles with Rum Butter Glaze
- Chocolate and Peanut Butter S’mores
- Saffron, Orange, and Honey Madeleines
- Lemon and Raspberry Cupcakes
- Coffee and Walnut Financiers
- Lemon and Semolina Syrup Cakes
- Chocolate Guinness Cake with Bailey’s Irish Cream
- Rum and Raisin Cake with Rum Caramel Icing
- Beet, Ginger, and Sour Cream Cake
- Take-Home Chocolate Cake
- Coffee and Cardamom Pound Cake
- Lime Meringue Cheesecakes
- White Chocolate Cheesecake with Cranberry Compote
- Passion Fruit Cheesecakes with Spiced Pineapple
- Roasted Strawberry and Lime Cheesecake
- Chai Brûlée Tarts
- Rolled Pavlovas with Peaches and Blackberries
- Gingerbread with Brandy Apples and Crème Fraîche
- Ginger Crème Caramel
- Yogurt Panna Cotta with Basil and Crushed Strawberries
- Campari and Grapefruit Sorbet
- Woodland Meringues
- Spiced Praline Meringues
- Chocolate Coated Ruby Red Grapefruit Peel