PT2H
This striking molecular dessert recipe by Francesco Bracali involves several impressive cheffy techniques, making it the perfect pudding to serve as part of a Michelin-quality dinner party menu. With a rich chocolate cream, fragrant yoghurt and rosemary sorbet and fluffy yoghurt sponge contrasting with juicy chunks of pineapple and a dramatic charcoal crumb, this dish is sure to linger on in the minds (and palates) of your guests for years to come.
'The yoghurt meets the sea' – rosemary and yoghurt ice cream with yoghurt sponge, pineapple and caramelised seaweed