Cocoa whiskey and pink pepper parfait entremet

Indulge in this simple cocoa dessert with rounded chocolate notes and a pink pepper tuille, complemented by a whiskey cremeux and a hint of lemon.

Spiced chermoula gammon

Everyone loves gammon at Christmas, but why not try something different and create a zing with our chermoula spice, jam and whiskey glaze.;Prep time 30 minutes | Cook time 3 hours | Serves 8

Poached Pears & Filo Pastry

The combination of the sweet pear with the crispy filo and slight crunch from the amaretti is simply divine. The rich, vanilla-infused caramel sauce ties this dessert together perfectly. It's a decadent treat that's sure to impress all your guests!

Moreish mango doughnuts recipe

Add a tropical twist to your traditional doughnut recipe with these fabulously fruity mango doughnuts. Decorate using a rainbow of colours from our ProGel food colouring range. Bursting with sweet flavours and eye-catching colours these indulgent treats will be a hit on any menu!

Shimmering caramel flapjacks

Elevate the classic flapjack experience by adding a touch of decadence with the help of Rainbow Dust's ruby slipper sparkle dust! The subtle glimmer adds an irresistible allure to each bite, making these flapjacks a delightful combination of chewy, caramel goodness with an added hint of enchanting sparkle.

London tea punch

A different twist to a standard punch. The bergamot, hints of citrus and sweet floral note flavours of the Earl Grey work beautifully with the gin, juices and aromatic bitters.

Suppli al Telefono recipe

Indulge in the comforting bite of Italy's rich gastronomic heritage with these irresistible treats. A crispy, golden shell reveals melting mozzarella encased in a soft and flavourful risotto, warmed to perfection. Serve as a delicious snack or as a side dish.

Vanilla bean, Amarena cherry and pistachio gelato

A fruity celebration of bold flavour - this silky smooth vanilla bean gelato is swirled with sweet-tart Amarena cherries and finished with an irresistible crunch of pistachios. A combination that's as indulgent as it is refreshing.

Wild strawberry and almond gelato

Sweet and fragrant wild strawberries are rippled into this creamy and subtly nutty almond gelato. The delicious blend is simple but absolutely irresistible.

Coffee flavoured ice cream

Raspberry and cocoa heart

Take in the perfection of buttery crisp pastry partnered with a rich and creamy crimson red mousseline elevated with a raspberry cocoa cremeux insert.

The spirit of Christmas

As every great chef, chocolatier and baker knows, liqueurs aren’t the sole reserve of the drinks cabinet.  They can also be used to amplify the flavours of a vast array of sweet and savoury dishes and treats, making it taste, smell and, in some cases, cook better.  A shot of the strong stuff can enhance everything from meats and fish to fruits and vegetables and spirits and chocolate are simply a match made in heaven!  Grandes designs For chocolatiers, chefs, mixologists and bakers looking to get into the ‘spirit’ of culinary creativity, look no further than Grandes Distilleries Peureux. Established in 1864, the premium French craft spirit and liqueur distillery also specialises in griottines and owns a 200-hectare wild cherry orchard dedicated to growing fruit with just the right texture and flavour to create its stunning liqueurs. The range includes: • Amaretto 60% - Combining the scent of bitter almonds with vanilla and caramel notes • Massenez Kirsch 48% - a colourless cherry eau de vie produced by the distillation of fermented cherries  • Marc de Champagne 60% - a colourless brandy popular as a filling for chocolate truffles • Saint James Rhum 54% - great in cocktails, desserts, ice creams and sauces • Poire William 45% - a colourless fruit brandy, produced by distillation of fermented William pears • Camus Ile de Re Cognac 50% - aged in oak barrels for two years • Dom Pacello Royal 60% - (orange concentrate) – a refined orange liqueur A plethora of pouring ideas Use your liqueurs to: • Flavour sauces, for example, gravadlax served with a sauce made from whipped cream, horseradish and kirsch • Make tipsy fruit, such as brandied figs or pears poached in Poire William • Brine your turkey  • Flambe meats and fruits, for example, cherries flambeed in kirsch • Create delicious calissons (French candies made with marzipan and candied fruit). Try candied orange soaked in Dom Parcello • Create delicious jams and chutneys • Use as a marinade • Use as a glaze for meats and cakes • Add to compound butters, for example, cognac butter to elevate beef tenderloin • Add fruit flavoured liqueurs to fruit salads for a grown-up treat • Use instead of extracts to flavour baked goods, for example, replace almond extract with Amaretto • Add rum and/or cognac to your dried fruits for a brilliantly boozy Christmas cake