A natural recipe without any added flavour, colour or preservative. 90% fruit pulp and 10% sugar. A smooth process adapted to each fruit, respecting fruit and nature for a tasty result.
Not available for delivery. In store purchase only.
This tart is not only colourful but full of flavours. Brenton shortbread pastry topped with pistachio crème, vanilla caramel, bergamot crème, strawberry jelly and a chocolate garnish.
Yeild 2 x 220mm tarts
1 hour 30 mins
This petit gateau recipe, which can also be adapted to make verrines, is comprised of a multitude of layers and flavours – cinnamon pain de gene, rhubarb jelly and panna cotta, filled with a chocolate glaze, coated in velvet spray and topped with a tempered chocolate garnish.
A delicious milk chocolate dipped biscuit with an exciting centre. Strawberry jam and egg-free strawberry marshmallow sandwiched between two hazelnut pastry biscuits and then enrobed in milk couverture topped with a beautiful chocolate leaf garnish.
1 hour 15 mins
A modern twist on strawberries and cream in a stunning floral ruby chocolate bar.
2 hours 46 mins