Not-so-Wicked Puddings

These are the puddings we dream about, talk about and feel guilty about: cheesecakes and chocolate; parfaits, praline and profiteroles; fools, ice creams and creamy zabaglione. Now – with Annie Bell's vibrant new style of pudding recipe – we can indulge our desires just a little bit more often. In *Not-so-Wicked Puddings* you will certainly find recipes using cream, but it will be lightened with fromage frais or low-fat crème fraîche. Sugar-rich jams are replaced by fruit-rich compôtes, while dishes like 'Summer Fruits in a Sauternes Jelly' conjure up summer days at any time of year, by giving starring roles to sweet, luscious, perfectly ripe fruit. Annie Bell's delectable recipes prove that today's lighter desserts are actually even more irresistible than the throw-everything-in concoctions of the past. They are perfectly in tune with the contemporary taste for lighter and simpler flavours in food.