How to make Crunchie Macarons - Graham Hornigold(Chocolate Bars)
Graham Hornigold's stunning baked yoghurt recipe is topped with tender sous vide poached rhubarb, confit orange and Chantilly cream. The yoghurt is sweetened with vanilla, cream and condensed milk before being baked gently until set.
Pastry chef Graham Hornigold was inspired by his travels in southern France to create these vibrant lavender macarons.
Get that Friday feeling with Graham Hornigold's Crunchie macarons - a playful nod to the classic chocolate bar
Trio of Chocolate Dumplings with Yuzu and Ginger Infusion | by Graham Hornigold
Graham Hornigold, Great British, School, Heads, Deserts, Gastronomy
A Summery collection of raspberry dessert recipes from Great British Chefs, including soufflés, tarts, sorbets and trifles.