The sugar will not melt evenly, so use a wooden spoon to gently nudge the almonds and push them around.

JR's book is a testament to his love and respect of Mrs Allen and her recipes, that also manages to cement his voice as a great pastry chef.

Strain the mixture through a sieve to remove the vanilla pod (rinse the vanilla pod in warm water, allow to dry and save for later).

And we cannot say that we are overwhelmed by the number of books offering a compote of green gooseberries and elderflower, so that quality is rather charming. For a more intense flavour, the saffron and cardamom syrup can be reduced and cooled again before pouring it over the arranged pears.

In Ballymaloe Desserts, Ryall presents 130 recipes for his award-winning confections, tested and perfected for the home baker. This amount includes seller specified domestic postage charges as well as applicable international postage, dispatch, and other fees.

This, his debut book, is a celebration of these sensational, sophisticated, yet achievable desserts and of the legacy and traditions behind them. Note: You will need only a pinch of saffron threads (the dried stigmas of Crocus Sativus) to flavour and colour a pan of pears.Year after year, during his school holidays he worked in Ballymaloe, in the desserts section, and eventually — having completed a Natural Science degree in Trinity College in Dublin — he accepted Myrtle Allen’s invitation to be head pastry chef at Ballymaloe House. I’m not an advocate for people eating more sugar — I’d be all about make it better and eat less of it. Those sort of old-fashioned, warm puddings baked in a dish, they really speak to all of us, I think, and I particularly like that one.

Note: To make a more special version of this dessert the panna cotta can be layered in a glass bowl with the jelly. Break the solidified almond brittle into small pieces; if it is quite thick, use the back of a wooden spoon or rolling pin. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. From the age of four, JR wanted to be a chef, and he learned to cook in his Mum and aunts’ kitchens.Follow the same method, replacing the vanilla, blackcurrant and strawberry ice cream with chocolate, praline and coffee ice cream respectively. As you do this, the melting sugar will move with the nuts and the contents of the pan will more evenly heat. At 15, Ryall started working at Ballymaloe, taking a taxi from boarding school every weekend for his Saturday shift in the pastry kitchen. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.