Food & Drinks

If you love Scandi-style interiors then this latest kitchen trend is for you

Kitchen design never looked so sweet

If you are looking for kitchen design inspiration, kaboodle kitchen is serving up a delectable range of options with their latest trends range. Inspired by some of our favourite desserts, MasterChef All-Stars winner Emelia Jackson was also on board to create the sweetest collaboration!
We are loving shortbread, an alternative to timber, this ply-look will bring a feeling of warmth into your kitchen. If you love the Scandi look at home, pairing shortbread with plenty of white will freshen up your kitchen space.
Confection queen Emelia has created a delicious collection of delicious dessert dishes, bringing the kaboodle trends range to life through the art of food, inspiring you to design your own beautiful kitchen and create within it.
What you'll need:
Shortbread crust
150g cold, unsalted butter
100g icing sugar
75g egg yolks
300g plain flour
1 tsp vanilla extract or paste
Vanilla ice cream
1 cup cream
1/2 cup milk
1 whole egg
100g caster sugar
2 tsp vanilla bean paste
Baked lemon curd filling
3 eggs + 3 egg yolks
3/4 cup caster sugar
300g double thickened cream
zest of 2 lemons
1/2 cup lemon juice to garnish
1 tbsp caster sugar
250g white chocolate
gold leaf to serve
For the pastry crust, cream together the butter and icing sugar. Once smooth, add in the remaining ingredients and mix together until a dough forms.
Preheat the oven to 160C. Roll the dough between two sheets of baking paper to 1/3 - 1/2 cm thick. Set in the freezer to chill for 15 minutes before lining your tart casing with the pastry. Once the tart
casing has been lined, return to the freezer for a further 5-10 minutes or until chilled.
Bake the left over pastry from lining the tart shell separately for 10 minutes. Once golden, allow to cool and crumble before setting aside.
Weigh the crust down with pie weights and bake for 15 minutes. Remove the pie weights and return to the oven for a further 5-10 minutes or until a light golden brown.
For the curd filling, combine all of the ingredients together in a bowl and whisk until smooth. Strain the mix to remove any lumps before pouring into the pre-baked tart shell.
Return to the oven for 30-35 minutes or until the curd filling has just set and still has a wobble to the middle. Allow to cool before refrigerating for 1-2 hours (or overnight).
For the ice cream, in a stand mixer with the whisk attachment, combine the egg and caster sugar and whisk until pale and fluffy. Add the rest of the ingredients and bring together. Churn according to the ice cream machine instructions.
For the white chocolate garnish, melt 125g of the white chocolate in the microwave in 30 second intervals until completely melted. Once melted, add the remaining 125g white chocolate and using the residual heat, stir the chocolate until it is completely melted - this is a cheats way of tempering. Once the chocolate is fully melted, spread onto a sheet of baking paper or acetate. Using a sharp paring knife, cut into abstract triangles and allow to set.
To serve, take a slice of the tart and sprinkle with caster sugar before caramalising with a blow torch. Present with a quenelle of ice cream.
To explore more trends inspired recipes by Emelia, click here
The Kaboodle trends range is available across both their doors and panels range. You can find out more about this range here, or to book a design consultation, head to the kaboodle trends website