Ottolenghi dessert

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a magazine cover with a piece of cake on top of it and some raspberries in the middle

This delicate and pretty recipe for Meringue Roulade with Rose Petals and Fresh Raspberries is from Yotam Ottolenghi's book Plenty More. It is a versatile dessert recipe to serve all year round.

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a pan filled with red food next to a bowl of whipped cream

Yotam Ottolenghi's simple yet delicious recipe for Sumac-roasted Strawberries with Yoghurt Cream is a light, summery treat that is easy to put together. Make this ahead for a stress-free dinner party dessert.

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a collection of recipe images of Ottolenghi cakes, including an apricot topped cake, a blueberry and lemon love, and Persian love cakes.

From a deliciously unusual twist on banana loaf to a cheesecake combination you wouldn’t think of yourself, all of these mouthwatering cake recipes are Ottolenghi-approved and sure to impress your friends and family.

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chocolate dessert rolls on a baking sheet ready to be eaten

Yotam Ottolenghi, one of my favourite chefs and food authors, recently released a new cookbook called Simple. As a long term fan, I couldn't wait to see it. Imagine my surprise when I received a copy of the book ahead of its release and invited to lunch with the chef himself! Today I am sharing

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desserts are arranged on a plate with powdered sugar

This display of the season’s best can double up as a light dessert or as a brunch centrepiece. You can make your own labneh, but it requires draining the yoghurt for a good 24 hours – you can also easily make everything on the day using shop-bought labneh or some Greek yoghurt mixed with a little double cream

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a person scooping ice cream from a spoon into small bowls on a wooden table

This is the ultimate dinner party dish. All the elements can be cooked well in advance and put together at the very last minute. Adding the feta is sure to win you serious accolades, as it is an original addition in a dessert and completely delicious. When fresh cherries are not in season you can easily use frozen.

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four small bowls filled with desserts on top of a marble countertop next to each other

This is satisfyingly sweet without being overly filling. You’ll make more of the filo wafer than you need, but you’ll be happy for it: the egg white brushed on top makes it especially crisp, and it’ll keep in an air-tight container for crumbling over ice-cream or creamy oats.

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