Chocolate puddings, millionaire’s shortbread and knickerbocker glory all get the Ottolenghi treatment in this exclusive extract from his new book, Sweet
My first job in a kitchen was whisking egg whites. It was the 1990s, and I was training by day and assisting the pastry chef in a fancy restaurant at night. I spent most of my time beating egg whites for vanilla soufflés; three months in, I was a soufflé expert.
So it must be fate that I made my name with egg whites, sugar and lots of air: those giant meringues that adorn the Ottolenghi shop windows (even if the truth is, I’m ambivalent about them: I like meringue, just not so much of it). But I’ve always had a serious love of all things sweet. There’s nothing like a perfectly light sponge flavoured with spices and citrus, or a mega-crumbly icing-sugar-dusted cookie to raise the spirits. And, yes, I know about the adverse effects of too much sugar, but there’s nothing wrong with a treat.
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