The fabulous Henrietta Inman of Henrietta Inman Pâtissiere is guest posting her rather yummy cardamon, cranberry and pistachio sablés here. I think she makes the best desserts in all of Suffolk especially these sablés and her lemon as well as lime macaroons. And the best thing is that she makes to order too. Please do visit her on instagram, twitter and at her soon to launch website. ————————————————————————————————————————————— As a pastry chef and gourmande, I love food blogs and Bintu’s Recipes from a Pantry is one of my favourites! So, when she asked me to do a guest post, how could I say no? With her delicious comforting recipes for Pear and Cardamom Crumble and Lemon and Cardamom Cookies, I knew that these Cardamom, Cranberry and Pistachio Sablés would be a hit with her. I developed this recipe during my two year pâtisserie apprenticeship at The Lanesborough Hotel, London, with my generous and encouraging colleagues. These delicate biscuits are not too sweet, thanks to the low sugar content and the addition of the fleur de sel, which helps the cardamom flavour to shine through just to the right level; whilst the crumbly biscuit melts in your mouth, there is the fruity-sweet tang and chewiness from the dried cranberries and a crunch from the outer layer of ground pistachio. As well as the warming flavours, the colours of the dark pink jewel-like cranberries and the green pistachio also make these biscuits perfect for Christmas!
After working in a number of top London hotels and restaurants for four years, I am now living in Suffolk, where I grew up, pursuing my career as a pastry chef and starting my own business. It is early days and it is hard work, but it’s VERY exciting! At the moment, whilst constantly recipe testing, I am selling a range of cakes, tarts, macaroons, marshmallows, chocolates, biscuits, petit fours and more at Saxmundham, Woodbridge and Snape Farmers’ Markets, or made to order. I am inspired by my local surroundings, using as many herbs, flowers, fruits and vegetables from my garden as possible in my cooking. Suffolk is such an abundant area for food producers, so I use local ingredients like flour, free range eggs and dairy products wherever possible. Strong flavours, contrasting textures and beautiful presentation mean everything to me! Watch out for my website in the New Year, but in the meantime you can follow me on Twitter and Instagram, or email me for any enquiries. Thank you, Bintu, for allowing me to contribute to your great blog!
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