Use By: Apricot, Lemon and Basil Sorbet

categories: Apricots, France, Fruit, Sorbet

There were so many things I could have named this post. But hey, I made an Apricot, Lemon and Basil Sorbet. So when I couldn’t decide between witty or explanatory I decided to go with plain old pragmatism. Who knew ice cream was so complicated?

BEING MORE FRENCH

Towards the end of last year, one of my work buddies and I were talking about New Year’s Resolutions. He said he never made the traditional resos of saving money, losing weight or getting fit. Instead, he chooses something that explores a different way of being / thinking / creating. So, it could be a year of reading the financial papers or a year of being vegetarian or a year of being celibate or totally slutty or otherwise exploring a part of your personality that you feel needs expressing or you just want to have fun with.

“You know, like a year of being more French”

My reaction?

BUT WHAT DOES IT MEAN?

This is the beauty of something like this – it can mean whatever you want it to be. For me…in no particular order:

Dress More French

Such as totally indulging my love of a striped t shirt.

Eat / Drink more French food (and wine)

Fromage anyone?

Watch More French movies / French tv shows

Including one of my favourite films ever The Umbrellas of Cherbourg

And just to balance out all that sweeetness, some gritty French police drama.

Be more Cultured

Last week I saw The Clock by Christian Marclay and loved every minute of it.
This weekend I’m planning on attending a local art show.

Self Care

French women take fabulous care of their skin and have amazing beauty regimes.

I plan on getting me a piece of that. My first foray into this realm was to buy some French eye drops that were RAVED about in a beauty blog. They have made absolutely no discernible difference so that was money down le toilet but I will try a new product each month.

Other ideas not fully thought out yet

Have an attitude
Start a revolution
Sexy Frugality

Mais, bien sûr

Cook More French

Which brings us back to doh oh oh oh.

The topic for our latest Tasty Reads Book Club was a “non book” book. So you could cook recipes off the interwebs or the tv or, in my case a food magazine. I bought this mag when I was on holiday last year and had not cooked anything from it.

So, when some friends gave me a big bag of apricots of varying degrees of ripeness, I decided to

Be more French, and
To use this produce before it went bad (Year of Less Waste)

By cooking the Apricot, Lemon and Basil Sorbet from the mag.

Here’s the recipe.

In English.

Print

Apricot, Lemon and Basil Sorbet

Print Recipe

A delightfully refreshing fruity sorbet

Ingredients

Scale

500g apricots
12 basil leaves
juice of 1 lemon
3 eggs
200ml of cream
150g sugar
1 tbsp honey

Cook Mode Prevent your screen from going dark

Instructions

Infuse 6 basil leaves in cream for at least 2 hours.
Then put the apricots, the rest of the basil, lemon juice and a little water into a pot and cook over a medium heat for 5 minutes.
Taste and add the honey (a little more or less may be required depending on the sweetness of the apricots.
Cook for another five minutes.
Let cool.
Separate the eggs.
In a large bowl, beat the yolks and the sugar until the sugar is dissolved and the mixture turns pale. Then stir in the apricot mixture.
In a separate bowl, beat the whites to soft peaks.
In a third bowl, beat the cream to soft peaks.
Add the cream to the apricot mix and blend through.
Gently fold in the egg whites.
Pour into a container. Freeze for 24 hours

Au revoir mes amis and have a lovely weekend!

12
Oct
2018

Treasure Island Sundae / The Sunday Girl

categories: 1960's recipes, Books, Desserts, Icecream

Who would have thunk that so soon after the lack of crushed pineapple in London in August for Pieathalon that, I would again have it on my shopping list? Luckily for me, now I am back home and pineapple of all varieties is once again, freely available!

The recipe for the Treasure Island Sundae comes from The Golden Circle Tropical Recipe Book, which was a birthday present from my gorgeous friend Ali, a few years ago. I’ve been meaning to make something from it for ever so long because, quite frankly, this book is BONKERS. With a subtitle of “Every day meals with a Tropic Holiday Flavour” you just know that this is going to be full of recipes containing pineapple crammed into places pineapple has no business to be.

And speaking of Pieathalon, someone out there should be thanking their lucky stars that I didn’t inflict this on them!

Or what about turning that Tropic Holiday vibe Italian with some Spaghetti with Meat Sauce Tropical?

There are also some recipes where the pineapple seems perfectly normal compared to another totally random ingredient. Let’s take a look at a Hungry Man Salad.

So like me, you’re probably wondering what the slices between the pineapple slices are? My guess was crusty bread. Because maybe hungry men need more carbs than all that white rice. Or maybe crumbed pineapple rings? Weird I know but so far what’s been normal? I was wrong. On both counts. Quick, before reading any further, drop down to the comments and tell me what you think they are….

Okay…so the reveal?

A Hungry Man Salad “combines Golden Circle Sliced Pineapple and Beetroot with cooked rice, red and green capsicum, celery, eschalots, gherkin, tomato lettuce and….. a sliced meatloaf.

WTF? Who does that?

Although I suppose it’s no worse than pineapple, oops, I mean Tropic Holiday Flavour in your spag bol.

I’ll definitely share more from this book in the not too distant! But for today, it’s the Treasure Island Sundae. And thankfully the treasure in that Sundae is not a sliced meat loaf!

The reason we are making the Treasure Island Sundae is because whilst on holiday I read a book called Sunday Girl by Pip Drysdale. I actually read it in its entirety on the plane to the UK because it’s one of those books that once you start, you can’t put down!

(Also I couldnt’ resist the idea of writing about a sundae and a book called the Sunday Girl while listening to the Blondie song Sunday Girl on a Sunday. No nasty riverside for me today. I’m safely ensconced with the four ant-free, bird free and bird poo free walls of my own home…and it’s bliss!).

But back to the book. How’s this for a premise?

Some love affairs change you forever. Someone comes into your orbit and swivels you on your axis, like the wind working on a rooftop weather vane. And when they leave, as the wind always does, you are different; you have a new direction. And it’s not always north.’

Any woman who’s ever been involved with a bad, bad man and been dumped will understand what it feels like to be broken, broken-hearted and bent on revenge….

So Taylor consults The Art of War and makes a plan. Then she takes the next irrevocable step – one that will change her life forever.

Ah, revenge…a dish best served cold right? Just like a tropical ice cream sundae!

Here’s the original recipe. Look at the super gorgeous pineapple page numbers! 😍😍😍

I made a few changes to the recipe as given above. My supply of maraschino cherries has vanished! Lord only knows what has happened to them so my fruit component was a strawberry and some blueberries. Instead of a jelly cross, I used popping candy! X may not have marked the spot but it was a lot more fun! And finally, the real treasure for those of you, who like me are counting their calories? Instead of strawberry ice cream, I used Halo Top Birthday Cake – at 280 calories per TUB you could eat these sundaes all the live long day and not increase your waist size!

The Treasure Island Sundae is a great little dessert. There’s lots of different flavours and textures and so it is super fun to eat. The blend of pineapple, lime jelly and the ice cream reminded me of one of my favourite icy – poles the Pine-Lime Splice!

I can see myself making a heap of these as the weather warm up!

And that’s me done! Have a great week!

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17
Mar
2016

REPOST – The Dishiest Dish – Rhubarb, Rose and Passionfruit Sorbet

categories: Book Club, Books, Movies, Passionfruit, Persiana, Rhubarb, Sorbet, Sorbet

We are having a lovely spurt of late summer…OMG, it’s autumn now….warm weather, just perfect for enjoying this delicious rhubarb, rose and passionfruit sorbet.

Let’s talk about it shall we?

It’s fruity, tangy and not too sweet so incredibly refreshing on a hot day.
It is the most glorious shade of pink.
The passionfruit and rose water make it smell like a summer garden.
It has a Rhubarb Almond Shard
And is sprinkled with Rhubarb Crumble Dust
And for the cherry on the top, it’s got…well…a cherry on the top.

I based this recipe on the Rhubarb and Rose Sorbet in Hugh Fearnley Whittingstall’s River Cottage, Light and Easy which was my selection when we did a stint on Celebrity Chefs for Tasty Reads. I usually find Hugh very engaging, hence choosing the book, however I admit I have struggled with it a bit. I’m all for dairy and wheat free however it just seemed like a bit of a chore, not to mention expense to have to buy new ingredients for just about every dish – this one has buckwheat flour, that one had chestnut flour, the other had chickpea flour. Never even mind the expense. Who has the space?

But I pretty much had everything for the sorbet, except the rhubarb already. I also had a little passionfruit left over from the Valentine’s Day Soufflé so I popped that in as well.

6 Week Challenges

These have been a bit of a disaster. I downloaded an update to my phone weekend before last. And it killed it. #epicfailnexus5 The phone would no longer read the sim card. So after spending the weekend trying every fix available on Google on Monday I got a new sim card, even though I kind of already knew it wasn’t the sim card. On Tuesday the phone went in for a service. Then there was a WEEK of daily calls of “Is it fixed? “Is it fixed? Is it fixed?” Then after seven days they said “Oh, we now know it’s not hardware, it’s software” and they got a “I KNOW IT’S NOT HARDWARE I TOLD YOU IT WASN’T HARDWARE ONE WEEK AGO. YOU HAVE SPENT A WEEK WASTING MY TIME AND YOUR TIME. JUST PUT IT BACK TO WHAT IT WAS BEFORE THE UPDATE” And an hour later it was fixed. Seriously I hate being such a bitch to service people. But really. A week.

A week where, I was without my meditation app and my flexibility app. So they fell by the wayside. I downloaded some mediation podcasts to my ipod. Which promptly broke.

Oh and my car wouldn’t start this morning.

Technology hates me.

On the more positive side, my March resolution of 6 weeks without Candy Crush is going amazingly well!

Silver linings!

I’m starting a new challenge today:

The Persiana Project

As of now, I have 32 dishes left to cook from the very many I marked as “Want To Cook” in Persiana. Sabrina Ghayour’s new book comes out in 50 days. Technically, I can cook them all between now and then. Realistically, it is unlikely however, to raise the stakes, I have made a deal with myself not to by Sirocco until I have cooked the 32. And I REALLY want that new book.

We’re going to be eating a LOT of Middle Eastern Food over the next few weeks. I can’t wait!

Reading

The Shut Eye – Belinda Bauer

Loved it – a great thriller about a missing child and a suspect psychic.

When We Were Invincible – Jonathan Harnisch

I feel really bad about saying that I am not enjoying this because it seems quite ungrateful seeing as I got it for free off Net Galley. But I am half way through and I ‘m really struggling. The plot…what there is of it….revolves around a teenager who suffers from Tourette’s and his life at an elite prep school. I’m finding it all bit too stream of consciousness-y; with not nearly enough context for me to be able to enjoy the story.

Ummmm….let me think of some positives….

It’s very likely a very real description of being in the head of someone who is mentally ill.
It’s short.
I love the cover.

Watching

I watched the movie Compliance and it totally ooked me out. Seriously, watching it made me feel dirty. Several times I wanted to turn it off because it was painful to watch. Having said that I would actually recommend it. But be warned it is TOUGH going. It will also make you question every person who ever calls you on the phone. Not a bad thing really seeing as it is based on true.

Then I watched The Breakfast Club. Damn, I love that movie! And it made everything all right with the world again. And I spent about three days walking around singing “Hey, hey, hey, hey….”

I’m still not trusting anyone who calls me who is not on my speed dial though.

Cooking

I haven’t been cooking much as I have been working all the hours! I have been living on toast or things from the freezer. Hopefully things will slow down soon because next week I have marked out to cook:

Margaret Fulton’s Quail in Vine Leaves with Muscat Grapes
Sabrina Ghayour’s Safavid style beef pastries
Laurie Colwin’s Broccoli Salad

Ok, here’s the recipe for the Sorbet:

Print

Rhubarb, Rose and Passionfruit Sorbet

Print Recipe

A lovely light, refreshing sorbet, not too sweet with a glorious pink colour.

Author: Taryn Fryer

Ingredients

Scale

750g rhubarb
75ml orange juice
75g passionfruit pulp
100g caster sugar
up to 50g icing sugar
up to 2 tsp rose water
100g passionfruit pulp

Rhubarb Crumble Dust & Almond Shard

18 Rhubarb Crumble boiled lollies (or any fruit flavoured boiled lollies)
100g flaked almonds
Oil

To Serve

Ice Cream Cones
Maraschino Cherries

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Instructions

Trim the rhubarb and cut into 3-4cm lengths. Place in a large saucepan with the caster sugar and the orange juice.
Bring to a simmer and cook gently until the rhubarb is completely soft. Puree in the pan until smooth.
When cool, stir in the passionfruit.
Taste and add the icing sugar as required.
Stir in the rosewater. Start at about 1/4 teaspoon and add it gradually until you get your desired level of rosiness.
Chill until cold and churn in an ice cream maker until soft set, then transfer to a freezer container and freeze until cold. Alternatively, pour the mixture into a freezer container and freeze for an hour. Then remove from the freezer and break up the frozen sides, pushing them into the softer centre. Return to the freezer and repeat every hour until the mixture is soft-set.
Then let it freeze solid.

Rhubarb Crumble Dust

Place the boiled lollies in your blender and grind into a powder.
Remove a third of the mixture to sprinkle over the top of your sorbet as your dust.

Almond Shard

Heat your oven to 180C
Line a baking tray with baking paper and lightly grease. I used coconut oil.
Sprinkle the paper with the almonds, then with the remaining crushed lolly powder.
Place in the oven until the lollies melt.
Remove from the oven and all to cool.
Break into shards

To Serve

Place two scoops of sorbet into an ice cream cone.
Sprinkle a teaspoon over the Rhubarb Crumble Dust over the icecream, stab with an Almond Shard and top with a cherry.
Enjoy!

Have a great week! And let me know what you’ve been cooking, reading, watching!

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06
Mar
2015

Peachy Keen for Peach Sorbet with Lavender & Rosemary

categories: 1970's food, Cocktail, Desserts, Lavender, Peaches, Rosemary, Sorbet, Sparkling

Summer, and peach season, is pretty much drawing to a close here. So, if like me, you love the stone fruit, how can you prolong the taste of summer through autumn, winter and spring? By making this gorgeous sorbet which combines lovely sweet peaches with (ahem)…homegrown lavender and rosemary. Yes, I have garden produce!!!

This is so simple, just these three ingredients, some sugar and water.

And you get one of the loveliest ice creams ever. This is really refreshing without being too sweet – the lavender and rosemary are not overpowering but add a little depth to the fruit and sugar.

AUTUMN – The Sorbet Ma’am, Just The Sorbet

Autumn in Melbourne is lovely. You get cold crisp mornings, warm days and cool evenings. To prolong the taste of summer as it starts to get darker and cooler, this peach sorbet is perfect just on it’s own in a cone. All alone. Like a rolling stone.

Yes. I think it’s enough now too. Because I heard you moan and groan.

Really stopping…NOW.

Because just look at this peachy goodness!

WINTER – Baked Peaches With Amaretti and Amaretto and Peach Sorbet

Mmmm…hot baked peach, cold peach sorbet , herby, nutty, sweet and boozy….that’s about all my favourite adjectives right there. And I totally forgot to take a picture of it before eating half of it. So I had to borrow a peach off my friend’s plate to take this picture. Thanks for the peach Monica!!!

Peaches Baked with Amaretti and Amaretto2

You may be wondering where you are supposed to find peaches in winter? Well my mum used to make this for us waaaaay back and we only ever used to have it with tinned peaches. And believe me, this is one of the few things where you will ever hear me say that this works as well (maybe even a little better) with tinned as fresh.

SPRING Into A Peach Sorbet Bellini

Spring in Melbourne means the Spring Racing Carnival which means lots of champagne. You can really welcome the warmer days by adding a dollop of the peach sorbet into the bottom of your champagne glass for a fabulous take on a Bellini.

So good even Lulu wants one!

Hope your week is peachy keen, jelly bean.

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Print

Peach Sorbet with Lavender and Rosemary (3 ways)

Print Recipe

This deliciious and easy to make peach sorbet will bring back the flavour of summer all through the year

Author: Taryn Fryer

Ingredients

Scale

For The Sorbet
200g sugar
2 tbsp edible dried lavender
2 springs of rosemary, about as long as your thumb
1 kg of peaches
200g water

To Serve

Ice cream cones

For The Baked Peaches with Amaretto and Amaretti

4 large peaches, or you can used tinned, in which case you will need 10 halves
20 crumbled amaretti biscuits
4 tbsp Amaretto Liqueur
2 tbsp brown sugar
Butter for greasing the pan
4 scoops of sorbet

For The Bellini

Sparkling Wine
Rosemary sprigs and lavender sprigs and peach wedges to garnish (optional)

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Instructions

For the Sorbet

Place the sugar, water, lavender and rosemary into a small saucepan. Bring to the boil, stirring occasionally. Then simmer for 5 minutes.
With a paring knife, make a small cross into the bottom of each peach. Place in a bowl and pour boiling water over the peaches. Let them sit for a few minutes then tip into a bowl of iced water. The skin should now be quite easy to peel off. Cut the peaches into wedges and place them in the sugar syrup.
Once this mixture is cool, remove the peaches and place them in your blender, strain the syrup to remove the lavender buds and rosemary and add the liquid to the blender. Blend until the mixture is smooth.
Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a container and chill in freezer for 2 to 3 hours, or until firm.
Serve with ice cream cones or as described below.

For The Baked Peaches with Amaretto and Amaretti

Preheat the oven to 200ºC.
Lightly butter a baking tray
If using fresh peaches, cut in half, remove the stones and, using a melon baller or a teaspoon, scoop out a little bit more of the peach flesh and place in a small bowl. If using canned peaches, finely dice 2 peach halves and place in a small bowl.
Place the crushed biscuits, the amaretto and 1 tbsp of sugar in the bowl along with the peach flesh. Stir to combine.
Fill the peach halves with this mixture.
Place the peaches onto a baking tray. Sprinkle with the remaining sugar.
If using fresh peaches, bake for around 20 minutes until cooked through then place under a hot grill for the last 5 minutes to really caramelise the topping. If using tinned peaches, bake for 5 minutes, really just to warm the peaches through then place under the grill for the last 5 minutes.
Serve immediately, 2 to a plate with a dollop of sorbet.

For The Bellini

Add a dollop of sorbet to your champagne glass.
Top with sparkling wine.
Garnish as desired.
Enjoy!!!

Notes

I like to leave my biscuit crumbs fairly rustic so they vary in size from crumbs to larger chunks.

29
Jan
2015

Nutty Nutella Cake… with a Meringue Topping

categories: Ancho, Cake, Chocolate, Icecream, Meringue, Sorbet, Spice Peddler

Just as we finish a good meal with something sweet, so shall we round out the month of madness with one of the kookiest recipes I’ve seen lately. And here it is:

Looking at that photo, I know what you are thinking. And you know what?

Some of you are mean!!!!

Have you been taking lessons from my family?

So these are not the best looking cakes in the world. There is a definite dip in middle of all of them. The texture is kind of rough….then again….that rough texture is also kind of crispy and there is a delicious fudgy layer in the middle. And who doesn’t love a fudgy layer?

But remember the Twinkie Defence? I’m about to launch the Picnic Defence. The Picnic is one of the best chocolate bars ever. Chocolate, caramel, wafer, peanuts. So good. The only problem? It looks like a big old turd.

But so good to eat.

And the Nutty Nutella Cake is the Picnic bar‘s next door neighbour in “Dammit we taste so much better than we look” Street.

You know what else makes this cake so special? I’ll tell you in a moment but first, let’s take a walk down Pronunciation Avenue and talk about Nutella. In Australia ( and I believe England), we call this super delicious chocolate hazelnut spread Nut-ella. Because it’s made of nuts. And….ella. Ella being an Italian euphemism for a shit ton of sugar.

However, definitely on The Splendid Table Podcast and I’m sure a few others I listen to, I have heard Americans call this stuff Noo-tella.

WTF? I can get over that whole tomato / tomayto thing. But Noo-tella is a step too far.
It’s NUT-ella. End of.

I first found this recipe on the Masterchef site. However, it has since been taken down. Only a picture remains. And yep, phew…Matt Preston’s cake is as ugly as mine…

http://tenplay.com.au/channel-ten/masterchef/recipes

Possibly even uglier.

But I was able to find a copy in Matt Preston’s latest book and in the same spirit of adventure in which I made muffins from ice cream and flour a few years back I decided to give it a whirl. And you know what else….there’s obviously some weird psychic connection between Matty P, and me because in the same book, he has a recipe for “bread” made from you guessed it, ice cream and flour!

So, you wanna know what’s in these ugly but delicious sweet treats?

Nutella…or if you’re cheap like me, supermarket brand hazelnut spread.
Eggs
Vanillla

That’s all folks. C’est tout. Three ingredients. To get this….

And you know what? That little dip….don’tcha just want to fill it up with all sorts of deliciousness?

I went for a contrast – still warm cake with some of my ancho berry sorbet and a couple of leaves of chocolate mint – direct from the garden!!!

But you could have any flavour of ice cream, or some salted caramel sauce..or even some normal frosting…

Or what if you added a big dollop of nutella into the dip and then made a meringue over it? OMG. I am so making that….stay right here. I”ll be back…..

Just got to fill these cakes….

Then whip up a meringue….

And bung ’em in the oven for a bit….

And then…..

I am giggling like a little girl and dancing round my kitchen. My, face, my hands, my camera are all smeared with chocolate and meringue and am feeling both a little nauseous and like I have died and gone to heaven….

We only had three of the cakes left and I have just eaten two of them….they were that good!!!!

Scuse the fingers….but you’re lucky there are any photo’s I was so busy ~~shoving these into my gob~~ taste-testing to ensure the highest possible quality standards.

And look at that…the light as air toasty on top meringue, the oozy melty nutella and the cakey base….

What a way to end the month!!!!

I am racing to get this out because I am heading up to the sunshiney Gold Coast very early tomorrow morning for a couple of days – sadly mostly work and not much play – but by the time I can post again it will be February….which is as scary as hell. Where did January go????

Have a great week where ever you are and what ever you get up to.

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Print

Nutella Meringue Cake

Print Recipe

A delicious chocolate cake with a base of three ingredients. Good by itself or topped with your favourite flavours for a super delicious treat!

Author: Taryn Fryer
Yield: 10 1x

Ingredients

Scale

For the Cake

4 large eggs
240g Nutella or chocolate hazelnut spread of your choice
1 tsp vanilla

For the topping

Additional Nutella – 1 tsp per cake
3 eggs
1 1/2cup of sugar

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Instructions

For the cake

Preheat the oven to 175C.
Lightly grease your cupcake liners and place in a tray.
In a large bowl, whisk the eggs on top speed until they have tripled in size (approx 6 minutes but this will depend on the power of your mixer).
Place the Nutella in a metal bowl with the vanilla extract and stir over a pan of boiling water until the Nutella softens. (You can also do this in a microwave – use a microwave safe bowl and heat for 1 minute, stirring every 15 seconds).
Turn the mixer down to low and drop spoonfuls of Nutella into the egg mixture. Repeat until all the nutella has been added and the Nutella is completely mixed in.
Scrape down the sides and bottom of the mixing bowl with a spatula to ensure there is no Nutella sticking to them and stir a few times by hand.
Pour the Nutella mixture into the prepared cases, filling them about 3/4 full.
Bake for approx 15-20 minutes until a skewer inserted into a cake comes out clean.
The cakes will look lovely and round when they come out of the oven but they will collapse as they cool.
Once cool, add a spoonful of Nutella into each dip.

For the Meringue

Separate the eggs and place the whites in a clean, dry bowl.
Beat until the mixture forms stiff peaks.
Gradually add the sugar and beat until the mixture is thick and glossy.
Spoon or pipe this mixture onto the cakes.
Place under preheated grill for 1-2 minutes or until lightly toasted. Alternatively, use a culinary blow torch to lightly grill the meringue

Notes

This cake is also great topped with a scoop of your favourite icecream, would be awesome with a salted caramel, berries and cream etc.
I used a coconut oil spray to grease the cupcake liners which added the slightest hint of coconut to my cakes.
The meringue quantities above will cover an entire batch of cupcakes.

Category: Icecream

BEING MORE FRENCH

Dress More French

Eat / Drink more French food (and wine)

Watch More French movies / French tv shows

Be more Cultured

Self Care

Read More French

Other ideas not fully thought out yet

Cook More French

Apricot, Lemon and Basil Sorbet

Ingredients

Instructions

6 Week Challenges

The Persiana Project

Reading

The Shut Eye – Belinda Bauer

When We Were Invincible – Jonathan Harnisch

Watching

Cooking

Rhubarb, Rose and Passionfruit Sorbet

Ingredients

Rhubarb Crumble Dust & Almond Shard

To Serve

Instructions

Rhubarb Crumble Dust

Almond Shard

To Serve

AUTUMN – The Sorbet Ma’am, Just The Sorbet

WINTER – Baked Peaches With Amaretti and Amaretto and Peach Sorbet

SPRING Into A Peach Sorbet Bellini

Peach Sorbet with Lavender and Rosemary (3 ways)

Ingredients

To Serve

For The Baked Peaches with Amaretto and Amaretti

For The Bellini

Instructions

For the Sorbet

For The Baked Peaches with Amaretto and Amaretti

For The Bellini

Notes

Nutella Meringue Cake

Ingredients

For the Cake

For the topping

Instructions

For the cake

For the Meringue

Notes