By Hemsley + Hemsley
A starch extract of the root of a tropical plant native to the Americas called maranta. Arrowroot is used for thickening sauces, juices and syrups; when heated the starch turns to jelly and so thickens the liquid. Its great advantage over cornflour is that it’s completely tasteless (whereas cornflour can need cooking to get rid of its ‘raw’ taste) and it gives a clear finish when used to thicken certain soups, fruit syrups or sauces.
The perfect roast turkey
Almond rice pudding and cherry compôte
Baked apples with Calvados sauce
Girl’s birthday cake
Cupcakes with frosting and sprinkles
Chewy lemon and thyme cookies
Charlotte royale
Black Forest cupcakes
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