food, Recipes

Got a Sweet Tooth?

If sugar - and lots of it - is your thing, then Sam Linsell's latest cookbook Sweet is all the indulgence you need!

As a highly successful food stylist (all the gorgeous photos are taken by Sam herself!) and food blogger of Drizzle & Dip fame, Sam's passion for food, and in this case all things sweet, is patently clear.


Divided into four sections - Vanilla, Caramel, Chocolate and Fruit - the book is a dizzy array of sugary tempations and delectable desserts, each replete with personal anecdotes truly illustrating that Sam's love affair with food is forever.

This recipe is one of our favourites:


Frangelico® Panna Cotta

with hazelnut brittle

serves 8–10



Scraped seeds of 1 vanilla pod

875 ml fresh cream

100 g castor sugar

15 ml gelatine powder

90 ml cold water

125 ml Frangelico® or other hazelnut liqueur

Crushed hazelnut brittle, for serving

Panna cotta is one of the easiest desserts to make and perfect for a dinner party as it’s rather impressive and not overly rich. I serve it in pretty glasses, which is a little more contemporary and saves the unmoulding part. The smashed hazelnut brittle gives it some crunchy texture. Simply adapt the recipe for butter crunch brittle (page 46) by using 1 cup roasted hazelnuts instead of peanuts. As an alternative liqueur, try Amarula® or anything else that appeals to you.

My dear friend Lori Darroch gave me this lovely recipe. We are foodie soul mates and she is a constant inspiration and sounding board for my work. We can talk about food for hours on end.



In a saucepan, add the vanilla seeds to the cream. Stir in the castor sugar and heat slowly until it reaches boiling point.

Sprinkle the gelatine powder over the cold water and leave it to sponge (be absorbed) for a few minutes.

When the cream starts to boil, take it off the heat and immediately whisk through the gelatine mixture. Make sure it is completely dissolved into the cream mixture. Pour in the Frangelico®, stir and transfer the mixture to a jug (for easy pouring). Divide it evenly among serving glasses (or ramekins) and refrigerate for about 1 hour, until set.

Bring the panna cotta to room temperature for approximately 30 minutes prior to serving. This will soften the texture slightly. Just before serving, scatter over the crushed brittle.

Extracted from Sweet by Sam Linsell (Struik Lifestyle)