I have had the Formula for Flavour book for quite a while. Now it’s about time that I have a go at the recipes. The author is John Campbell who has had Michelin recognition for the past 12 years. Since I never put massive effort for desserts, and have been inspired by so many beautiful blogs of you lovelies, I decided to work on a post for my Total Sweetie category. The chosen recipe should lead me to create something similar to this beautiful photo.
I have decided to make it in 3 parts ( Lemon Biscotti, White Chocolate Mousse, Raspberry Milkshake). And of course starting with the easiest section: Lemon Biscotti !
- 35 g butter
- Juice and zest of one lemon
- 3 whole (medium) eggs plus 2 yolks
- 300g / 1 and 1/2 cups sugar
- 1 tbsp baking powder
- 430g/ 3 cups cake flour
- 130g/ 1 cup pecans ( I used walnuts instead)
- 130g/ 1 cup almonds
- Preheat the oven to 150 C .
- Melt the butter in a small pan, then add the grated zest and strained juice.
- Place the eggs, yolks and sugar in a mixing bowl, and whip lightly just to give a little aeration.
- Sift the baking powder and flour, then mix using spatula. Add the chopped nuts, then the butter and lemon mixture and mix well.
- Divide the dough into 3 and shape into ciabatta-like loaves.
- Place on a greaseproof paper and cook for 40 mins until golden brown, taking care not to over cook. Remove from the oven and leave to cool on a wire rack.
- At this point the biscotti loaves can be wrapped and frozen for up to 3 weeks.
- Alternatively freeze only 2 of the loaves and proceed with the remaining one.
- Heat the oven to 180C. Thinly slice the loaf into thin pieces. Place them on a baking sheet and cook for 2-3 mins or until golden brown.
- Remove from the oven and cool on a wire rack. Store in a air tight container until needed for up to 24 hours.
Thanks for looking and come back soon!