On our last trip to the New Forest to visit CT’s mother, I was given a family heirloom to take home with me: a vintage glass jelly mould. Well, I have to confess I’m not much of a jelly maker and the mould has been sitting in the cupboard in a rather unloved way. But when I got my hands on a mass of cheap strawberries last month, it occurred to me to try making a vegetarian strawberry blancmange.
Yesterday, I made the most delicious dessert I’ve ever eaten. Well that may be a slight exaggeration, but this raspberry syllabub with Chardonnay vanilla biscuits was up there with the best. It was cool and creamy, but warming at the same time with bursts of intense summery tartness and accompanied by crisp vanilla biscuits with fruity tones. And it was all thanks to Lindeman’s.
Waffles are such a delight. I was late to this particular way of cooking batter and didn’t get to try my first one until I visited Ghent a few years ago. There’s more to Belgium than just chocolate, I found. Waffles abounded and they were just fabulous. I finally realised what I’d been missing out on all this time. These light and crisp waffles, served with a perfumed rhubarb and rose compote and a pillowy cloud of gently scented rose cream will save you the cost of a pilgrimage to Waffleland.
When CT requested a trifle for his birthday, I was just a little relieved. Time and I don’t seem to get on so well these days and the day before his birthday was a particularly busy one. I’d been concerned that I might not be able to fit a cake in, but a mere trifle?
The combination of avocado and chocolate is my no means a new one. It is seen as a fruit in many parts of the world and treated as such, with chocolate sauce often smothering it. However, it’s a completely new combination to me. I’ve been wanting to try it for a long time now, but was finally spurred on by Louise’s recipe for chocolate mousse that she posted earlier this month.
Twitter can be a great place for stimulating ideas. Who would have thought of yogurt custard? Well, following a Twitter conversation with Dom of Belleau Kitchen and Total Greek Yogurt a challenge was born. Dom was to have a go at making yogurt custard and I was going to try a chocolate version. Dark chocolate custard was what I had in mind as it would of course be delicious, but at the last minute I decided I would make a white chocolate yogurt custard which I thought would go particularly well with a fruity crumble.