And here’s the sherbet I mentioned earlier. It tastes fresh (despite the roasting) and feels creamy (despite the egg yolks absence). I’ve already blogged how much I’m in love with the roasted strawberries. The roasting can turn even grass-like tasting… Continue reading →
In the large family of creamy desserts the panna cotta is the easiest and fastest one to prepare. It simply sets with gelatin; but what really matters is the quantity of the gelatin used. Too much of the last and… Continue reading →
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