Sweet by Levi Roots
Mitchell Beazley, £18.99
Irresistible desserts and drinks, cakes and bakes
To me ‘sweet’ is about celebrating and sharing – and that is a beautiful thing! the fact that this book is called sWeet has more to do with attitude than sugar levels. choosing to get together with family and friends and enjoy a particular moment by sharing a mouthwatering treat is part of the sweetness of life.
In SWEET, Levi Roots’ latest batch of recipes is all about temptation and packed with ideas for irresistible cakes, bakes, biscuits, puddings, cocktails and coolers, food that is designed to be shared and guaranteed to taste great.
From creamy puds to steamy puds and even ones you can barbecue, Levi adds a colourful Caribbean twist to over 100 of his favourite sweet treat dishes. Featuring recipes such as lime and ginger pie, cardamom and allspice brownies, strawberry and banana coconut crumble and a Jamaican tiramisu, this book is the ultimate bible for anyone with a sweet tooth.
Like his previous best-selling cookery titles, SWEET is written in Levi’s easy, laid-back style and beautifully illustrated with colour photography by award-winning photographer Chris Terry. Fun, colourful, easy to read and most importantly with recipes that are easy to cook, this is everything a cookbook should be…
Figs With Thyme:
Infused honey and Greek yoghurt
I love beautiful purple figs with their luscious insides and this is an easy and different way to end a barbecue.
- 6 tbsp clear honey
- 2 tsp thyme leaves
- 16 figs
- 8 tbsp Greek yogurt
Banana chocolate rum sundae
Banana splits are all very well but I like my fruit layered up with the sauce. It’s a great sauce – use it for drizzling over other ice creams, warm crepes and chocolate cake.
- 3–4 ripe bananas
- Juice of 1 lemon
- 500ml (18fl oz) tub vanilla or almond ice cream
- 175ml (6fl oz) whipping cream
- Icing sugar, to taste
- 2 tbsp dark rum, plus extra for the sauce for the chocolate sauce
- 200g (7oz) dark chocolate
- 100ml (31⁄2fl oz) milk
- 50ml (2fl oz) double cream
- 40g (11⁄2 oz) caster sugar
- 25g (1oz) unsalted butter to serve
- Chopped pecans
- Wafer biscuits
- Thickly slice the bananas, place in a bowl and immediately pour over the lemon juice to prevent them from discolouring.
- To make the chocolate sauce, melt the chocolate in a bowl over a saucepan of simmering water. Meanwhile heat the milk, cream and sugar in a saucepan over a medium heat, stirring frequently, until the sugar has dissolved.
- Add the milk mixture to the warm chocolate, a little at a time, whisking between each addition (at first it will look as if the chocolate and milk mixture won’t combine, but keep beating and it all comes together). Add the butter and allow it to melt into the sauce. Leave the sauce to cool to lukewarm then stir in rum to taste. Whip the cream to soft peaks and add icing sugar to taste. Stir in the 2 tbsp rum.
- To assemble, layer scoops of ice cream with the bananas and chocolate sauce in tall glasses and add a dollop of cream to each. Sprinkle over the chopped pecans and serve immediately with wafer biscuits.
- 300g (101⁄2oz) digestive biscuits
- 200g (7oz) unsalted butter
- 140g (5oz) walnuts, chopped
- 85g (3oz) milk or plain chocolate chips
- 85g (3oz) sultanas
- 200g (7oz) desiccated coconut
- 600ml (1 pint) condensed milk
- Icing sugar, for dusting (optional)
- Preheat the oven to 180°C/ fan 160°C/gas mark 4. Whizz the biscuits into crumbs in a food processor. Transfer to a bowl. Melt the butter and mix with the biscuit crumbs. Press the buttered crumbs into the bottom of a 20cm (8in) square, 5cm (2in) deep baking tin. Sprinkle over the walnuts, chocolate chips, sultanas and coconut. Pour over the condensed milk, spreading it evenly using palette knife, to cover.
- Bake in the oven for 30–35 minutes or until pale golden around the edges. Take care not to overcook the dollies. Leave to cool in the tin overnight.
- Cut into squares (you’ll need to use a very sharp knife for this) and ease out of the tin. Dust with icing sugar, if liked.