serves 4
You might need to buy:
- Pears
- Romaine lettuce
- Stilton
- Walnuts
serves 4
You might need to buy:
- Pears
- Romaine lettuce
- Stilton
- Walnuts
serves 4
You might need to buy:
- Pears
- Romaine lettuce
- Stilton
- Walnuts
serves 4
You might need to buy:
- Pears
- Romaine lettuce
- Stilton
- Walnuts
serves 4
You might need to buy:
- Pears
- Boston lettuce
- Avocado
- Bresaola or prosciutto
- Vinaigrette:
A tablespoon or two of chopped mint leaves makes a wonderfully aromatic addition. And cubed mango or papaya makes a deliciously tropical replacement for the berries
serves 6
You might need to buy:
- corn syrup
serves 4
You might need to buy:
- heavy cream
- cool water
ready in about an hour and a half;
serves 8
You might need to buy:
- For the tart shell
- and a half cups all-purpose flour
- blanched sliced almonds
- confectioners’ sugar
- Grated zest of 1/2 lemon
- kosher salt
- For the pastry cream
- whole milk
- all-purpose flour
- large egg yolks
This recipe works very well with loganberries, or even raspberries, if you prefer. Whatever fruit you use, this ice cream should be eaten within three weeks
ready in about 10 minutes;
serves 6
ready in about 25 minutes;
serves 8
You might need to buy:
- white sugar
- pure vanilla extract