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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So, after a bit of a turbulent start to the day I was off and racing. I decided to do a no-churn ice-cream recipe this time around. It’s the better solution for those who don’t have ice-cream makers and don’t have the time to be making the custard mix. This is also more or less the sort of ice-cream my family used to make as a super special treat when I was little, so it was really nostalgic for me.
This recipe uses a ton of double cream, condensed milk, and a little vanilla – and wow! Is it good! The condensed milk seems to help keep the mixture soft, smooth and creamy. It seemed like the perfect treat to take to my dinner party for the night. But because of having done a fruity and creamy dessert last time, I decided to swap up the ingredients and used salted…
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