Nigel Slater’s light dessert recipes — theguardian.com

Something sweet. Not much. Just a little full stop to mark the end of my meal, that is all I ask. A madeleine is enough: small, light and soft. A tiny cake in the shape of a scallop shell scented with lemon or, rather like the one I made this week, flavoured with passionfruit and glazed with an icing so thin you could see through it. A scoop of ice cream would do – pale, cool and not too sweet, perhaps with a biscuit on the side. I often find frozen yogurt works best in an ice with sweet fruits, such as a ripe mango or banana, tempering the fruit’s sugary edge. Or, of course, I could have a biscuit, translucent with crisp caramel and toasted nuts that shatters like ice on a pond. A sweet nothing.

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