Recipes

Olive oil and lemon verbena sorbet recipe

Introduce a refreshing twist to your dessert offerings with this yummy olive oil and lemon verbena sorbet. This unique sorbet blends the smooth richness of Filippo Berio's premium olive oil with the fragrant, citrusy notes of lemon verbena, creating a sophisticated and palate-cleansing treat. Perfect for restaurants and gourmet cafes, this sorbet offers a distinctive and elegant end to any meal.

Olive oil cake with peaches and a lemon glaze

Olive oil cake recipe

Fruit kebabs with chocolate sauce recipe

fruit kebab

Sparkling pear and ginger mocktail

See out the afternoon with a refreshing and zingy alcohol-free tipple. Blending juicy fruits with sweet honey, tangy ginger and a touch of nutmeg, this blend is sure to brighten your day and tingle your taste buds.

Snowballs

Tantalise your taste buds with a burst of citrusy vibrance and creamy indulgence, all in one delightful snowball. This zesty lemon and lime ganache encased in the creamy goodness of Belcolade's vegan white chocolate create the perfect bite-size treat for this festive season.

Berry and Amaretti semifreddo

40 9 An indulgent treat, this refreshing Semifreddo is bursting with flavourful summer berries and crunchy chunks of Amaretti biscuits. The simple recipe creates a centrepiece that's a feast for the eyes and a delight for the taste buds.  Ingredients 400g mixed berries, e.g. raspberries, strawberries, extra to decorate 50g icing sugar Finely grated zest and juice 1 unwaxed lemon 4 medium eggs, separated 50g caster sugar, plus an extra 2 tbsp 125ml Filippo Berio Extra Virgin olive oil 400ml double cream 50g Amaretti biscuits, crushed Method Line the base and sides of a loaf tin (large enough to hold 2 pints of liquid) with baking paper. Quarter the strawberries, put into a pan with the remaining fruit. Add the icing sugar and lemon juice and simmer for 5 minutes, until the berries have softened and the liquid is syrupy. With a slotted spoon, lift out half the berries and set aside. Blend the remaining mixture until smooth and push the purée through a fine sieve into a separate bowl (discard pips). Leave the purée and berries to cool separately. Place the egg yolk, lemon zest and caster sugar in a bowl and beat with an electric whisk for 3-4 minutes until the mixture thickens and is paler in colour. Gradually whisk in the Filippo Berio Extra Virgin olive oil. In a separate bowl whisk the cream until it forms soft peaks, then fold into the egg yolk mixture until combined. Fold in the fruit purée and berries. In a clean bowl, whisk the egg whites until they form soft peaks, then whisk in caster sugar 1 tbsp at a time until thick and glossy. Gently fold the egg whites into the berry cream mixture until combined, then gently stir in the crushed Amaretti biscuits. Pour into the tin and place in the freezer for at least 8 hours. Thaw in the fridge for 1 hour before serving in slices, with extra berries. Recipe courtesy of Filippo Berio. 

Mother's day M shaped cake recipe

Celebrate this Mother's day with a classic flavour duo, strawberries and cream, topped with extra sparkle to make mum feel extra-special. This ready-to-go icing provides a burst of flavour and a soft pink base for your finishing touch. Then use a splash of Rainbow Dust's gold paint, a sprinkle of gold stars and a scattering of rose sugar crystals to make this piece really shine.

Whisky barrel

If you prefer a warming tipple as winter approaches, we've got some wonderful chocolate whisky barrels to share with you. Samantha Rain has created these tangy treats using Grandes Distilleries Peureux's whisky alongside Sosa's smoke powder to achieve that authentic smoky taste this gunpowder season.

Strawberry tart

Inspired by the strawberry tart that was served on Queen Elizabeth's original coronation menu

Strawberry sensation

Created as part of the Salon Culinaire Plated Dessert competition the sumptuous strawberry sensation dessert is light and fruity making it the perfect addition to your summer menus.

White peach strawberry rose

Pineapple Puerto Caldera

Treat your customers to this delightfully refreshing tropical cocktail! Made using Boiron's pineapple puree and lemon juice, this drink is full of fabulously fruity flavours.