Building a Dish

When choosing, cooking or creating a sweet dish, both texture and flavour need to be considered.

Are you after something smooth and singular as a blank canvas for flavour? A gently wobbly panna cotta, perhaps, or a clean sorbet? Or do you want a contrast of crunch or chew, like nubs of dark chocolate in an ice cream or a shell of caramelised sugar to break through before reaching the soft custard below? In cakes and bakes, you might want ethereal lightness; a more buttery sponge; or something damp, squidgy and rich with flavour.