I’ve always been a little bit in awe of those beautiful satiny pillow sized swirly meringues that you find in expensive delicatessens and continental patisseries. They are so stunning to look at it almost seems a shame to plunge a spoon into them and break them up. Somehow the promise of a chewy, marshmallowy centre always persuades me though. Obviously you can use other flavourings for the swirl in these. Chopped chocolate and cocoa powder work as do other fruit coulis.
My basil plant has got itself all over-excited so I’ve been trying to think of a more interesting way of utilising it than a bog standard pesto.
I’ve been a convert to basil ice cream ever since I had my first taste of it at Terre a Terre in Brighton. They served it with raspberry sorbet and strawberries dressed with balsamic vinegar. Serving it with something sweetly acidic really…
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