After dinner

After dinner

By
Simon Bajada
Contains
8 recipes
Published by
Hardie Grant Books
ISBN
9781743791448
Photographer
Simon Bajada

I am happy to confess I have a sweet tooth. It’s fair to say I was born with it, my grandmother made the best chocolate hedgehog known to man which, somehow, even managed to age well, like her – she lived to 102! My other grandparents had the Southern hemisphere’s best selection of Swiss-made slabs adorning the top shelf of their pantry and they weren’t reserved for special occasions. Well, I guess every night is special…

Making desserts without sugar sounds like a tall order, but it is possible. I don’t care for artificial sweeteners so it’s over to honey, fresh and dried fruits and natural syrups to do the job. They can be surprisingly dynamic, and, while nothing can replicate a French parfait or an Italian pannacotta made with cream and caster sugar, for example, there is fun to be had in trying. How about silken tofu to help set an oat milk parfait? It proved surprisingly effective, without altering the taste, in the recipe that follows.

The inventiveness of raw chefs doesn’t need to stop at the genius that a frozen banana can offer, there has to be more. There is more – go find it!

Recipes in this Chapter

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