Firstly peel the blood oranges ensuring that no pith remains and the slice. This quantity of caramel sauce is about right for 4 oranges. Put 100g sugar and 3tbs of water into a saucepan and slowly heat until the sugar … Continue reading
Category Archives: Dessert
Tonka Bean Ice-Cream In the posting describing my recent lunch at Verveine I enthused about the flavour of tonka beans. Once home I did a Google to find a supplier, waited impatiently for them to arrive and was finally able … Continue reading
Tarte Tatin Here’s my Tarte Tatin made to a recipe given to me by Albert Roux, Michel Roux Jnr’s father. It’s absolute simplicity! Melt 75g of unsalted butter in a pan and add 150g of white sugar. Peel, core and … Continue reading
Peanut Butter & Jelly Ice-Cream I don’t know if Ben & Jerry or Häagen-Dazs have ever offered a Peanut Butter & Jelly Ice-Cream, if they haven’t they should. Very, very yummy! This was my first attempt at Peanut Butter & … Continue reading