Hoping to please both camps, Jo Malone Londonhas released five new limited-edition scents based on classical English desserts, plus the recipes to make the mouthwatering masterpieces they are based on. So, even if you don’t want to smell like a fine English crumpet, at least now you’ll know how to make one. Read on to check out all five new scents and get the scoop from pastry chef (and creator ofEstella Cupcakes) Natalie Estella Seldon on how to make these fancy-pants sweets. Bon appetit!
Redcurrant & Cream
A mix of red berries — redcurrant, strawberries, and raspberries — and musk, this perfume effortlessly blends tart and creamy to create a sparkling, summery scent.
Summer Berry Pudding
1/2 cup strawberries hulled, 2 for decoration
1/2 cup raspberries
1/2 cup blackberries
1/2 cup redcurrants, 4 sprigs for decoration
1/3 cup refined sugar
6 slices of stale white bread
3/4 cup single cream to serve
Slice the strawberries in half, then place in a large wide-based pan with all the remaining fruit, 2 tablespoons of water, and the sugar. Leave two strawberries and 4 sprigs of redcurrants to the side for serving. Simmer on a low heat for a few minutes or until the fruit begins to release some of their juices but making sure the fruit remain whole. Remove from heat and set aside.
Stamp out four 2 and 1/4 inch circles and four 2 and 3/4 inch bread circles using cookie cutters. Place the each of the four smaller circles at the base of a ramekin, then spoon in an equal amount of fruit, followed by the remaining larger circles of bread. Carefully press down with your hands and spoon in enough of the berry juice to color the bread. Cover with plastic wrap, and place a jam jar on top of each one. Refrigerate for at least three hours, or preferably overnight and reserve the remaining juices and fruit. When ready to serve, remove the jam jar weights and plastic wrap, then run a knife carefully around the edge. Place a serving plate on top of each, and invert to release. Serve with some spoonfuls of red berry coulis, cream, and the remaining fruit to decorate as you wish.
Bitter Orange & Chocolate
Coconut, cocoa, coumarin, and orange combine for a decadant, delicious, warming eau.
Dark Chocolate & Bitter Orange Layered Dessert
14 ounces dark chocolate, melted
5 eggs, separated
3/4 cup golden refined sugar
1 tsp vanilla extract
18 thin dark chocolate bars
1/3 cup mascarpone
1/2 cup powdered sugar
Heat oven to 350°F. Grease a 10×12 inch jelly roll pan and line base with greaseproof paper. Beat egg yolks, sugar, and vanilla for 3-4 minutes in an electric mixer. Lightly mix in 2/3 of melted chocolate and 2 tsp of orange juice from one orange. Whisk egg whites until they form soft peaks. Fold a spoonful into the chocolate mixture to loosen, then gently fold in the remaining egg whites. Pour mixture into the pan and bake for about 15 minutes or until springy to touch. Cool for five minutes before placing on rack. Cool completely before cutting.
5For chocolate and orange cream, beat the mascarpone, half of remaining chocolate, powdered sugar and 1 and 3/4 tablespoons orange zest. Set aside until needed. Slice the chocolate sponge into six rectangles similar in size to the chocolate bars. Layer a chocolate bar over the chocolate sponge. Fill piping bag with chocolate and orange cream and pipe onto bars, leaving a small border around edge. Layer another bar securely on top. Repeat again with the chocolate and orange cream. Finish with a chocolate bar. Remove six strips of orange peel and dip half into the leftover melted chocolate. Allow to cool on a wire rack. Then place in a delicate curl on top of each dessert.
Tart like its namesake, but with a hint of soft cream, this scent features citrus fruits, verbena, lemon thyme, and meringue.
Lemon Meringue Tart
1 and 2/3 cup sweet shortbread pastry
14 ounces lemon curd
3 egg whites
2/3 cups refined sugar
1 tsp cornstarch
1 small lemon, cut into four wedges
powdered sugar for dusting
Preheat oven to 350°F. Roll out pastry to 1/8 inch thick and line mini tartlet tins. Trim excess off by using a rolling pin over the top, then allow to chill in fridge for 30 minutes. Line the crust with baking paper and fill with pastry weights. Bake for 12 minutes. Remove weights and paper, then cook for a further 5 minutes until the pastry is lightly golden. Spoon in lemon curd to fill the tart cases and return to the oven to cook for a further 6-8 minutes or until the filling is just set.
Meanwhile, make the meringue by placing egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time — whisking between each addition — being careful not to over beat. Whisk in the cornstarch, then add the remaining sugar as before until smooth and thick. When the tarts are ready, remove from the oven and, using either a piping bag or a spoon, place the meringue at the centre of each tart (either as a piping swirl or peaks). Before serving, add a slice of lemon and a dusting of powdered sugar. Best eaten on the same day.
Elderflower & Gooseberry
This unique and unusual combination uses green gooseberries, lychee, and elderflower to create a perfume that’s both juicy and delicately feminine.
Gooseberry & Elderflower Fool
8 ounces gooseberries
3 tbsp elderflower cordial
2 tbsp refined sugar
Juice of 1/2 small lemon
1 cup double cream
1/4 cup Greek yogurt
4 sprigs of fresh elderflowers, to decorate
Place the gooseberries in a large, wide-based pan with the elderflower cordial, sugar, and lemon juice. Simmer over a gentle heat for a few minutes, or until the gooseberries soften and lighten in color. Remove from the heat and tip into a large bowl to cool. Lightly whip the cream until slightly thickened, then stir in the Greek yogurt. Divide the gooseberries by starting with a layer at the bottom of each ramekin or glass, followed by some cream, then another layer of gooseberries. Finish with another dollop of cream and decorate with a sprig of elderflower before serving. Also delicious served with shortbread.
Spicy and sweet, the final cologne in the collection showcases ginger, nutmeg, cinnamon, caramel, hazelnuts, vanilla bean, and tonka.
1/2 cup unsalted butter, softened
2/3 cup refined sugar
1 tsp vanilla extract
2 tbsp ground ginger
2 tbsp candied ginger, very finely chopped
Preheat the oven to 350°F and line two baking sheets with greaseproof paper. Cream together the butter, sugar, and vanilla until light and fluffy. Add the candied ginger, then sift the flour and ground ginger together. Bring together to form a dough. Using a spoon, scoop out the dough and form into balls. Place onto the prepared baking sheets about 2 inches apart and flatten slightly with the palm of your hand. Place in the oven and bake for 12-15 minutes or until the biscuits are golden and firm. Remove from the oven and place on a wire rack to cool completely.
Jo Malone London Sugar & Spice Collection Colognes, $60 each, available in March at Jo Malone.
Photos courtesy of Jo Malone London
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