It's time to recreate my ginger créme brûlée with roasted rhubarb. For this recipe, you will love the ginger punch against the creaminess.
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There’s little more impressive, entertaining wise, than putting a plate of creme-filled profiteroles, drizzled entirely with dark chocolate, on the table at the end of the meal.
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My peach and almond crostata is crumbly and not too sweet, and it stays together so you can serve without great collapses and red cheeks.
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