Additional Elements

This chapter has all of the other bits and pieces, from syrups to fruit preparations, that are needed to complete the dishes in this book. There are a few cool tricks, such as how to set the chlorophyll in our mint jellies to produce the most stunning natural colour, and the secret behind our liquid centre desserts.

Recipes that are not to be missed? Well, all of them, I think – but you must try the wickedly spicy base for my pineapple jam, and the pumpkin purée is a great technique as well. The pine nut brittle is fabulous with my violet dessert, but is equally pleasing when made as a gift for someone.