Rose Champagne and honey jellies
Fashion week has come around again and its time to get creative with new canapes and small eats, and this incudes desserts or sweets. We want to come up with dishes that are light, delicate, delicious and look beautiful. I think people might scream if they see another raw date truffle. The whole substitution of ingredients for no good reason is maddening. When we started Tart it was all about cooking good quality home cooked food for fashion shoots, food to make you feel good and food that looked good – this is where we got to be creative, making dishes look beautiful, attention to colour, texture and taste. Along the way we have often been pressured by producers, wanting us to take things out of dishes, change dishes so to become ‘healthy’ or more ’clean eating’. We view our food as naturally healthy (perhaps with a tad of naughtiness every now and then), its balanced and its using the best quality produce possible, its real and its fun, and most importantly it tastes good. We are however careful when it comes to certain ingredients, like sugar not to over to it, and try to substitute where possible for a natural alternative like honey or maple syrup. This keeps us happy and our clients happy. These jellies are a light, clean dessert and look very pretty, the honey provides natural sweetness – you can either serve them in a champagne glass or if for canapes we serve in a delicate shot glass decorated with rose petals. If you are doubling the recipe then take into consideration that the cooling time in point 2 will need to be longer.