Baked apple with a rich caramel sauce. Tasty but enough to give your dietician a heart attack.
More cheesecake, a dollop of cream, half a mandarin and no, not beetroot, a pear that had been marinated – quite what in, I’m not sure.
Ah, crème caramel. In France, a crême caramel is given a quick blast with a blow torch to caramalise the top. In Spain, a hot iron is placed in a fire and is then held on top of the pudding for a few seconds, just enough time to make this delightful dish taste like an old ashtray…
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