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Meringue, elderflower cream, black pepper and rosewater macerated strawbs. Guess that makes it a pavlova. This week only strawb shots as I bought too many on the weekend.
Caught the last ones for my favourite spring pud: Elderflower tempura with zabaione. Such a decadent flavour combo. Spotted in a @guardianfeast @violetcakeslondon recipe a couple of years ago, but tweaked to the @seriouseats tempura recipe which is super light and crisp.
Matera, Basilicata. June 2017. Passing through this time last year on our Mezzogiorno region roadtrip. #fbf
Banana tarte tatin, Oaxacan chocolate sorbet, cajeta and candied cacao nibs.
Little ode to Mexico dessert I've been meaning to put together for a while. Still on the fence about cajeta - it's a dulce de leche made by slowly cooking down goats milk so you get an amazing caramel flavour.. Nice in small quantities but that goat tang at the end is strong on its own. Think the @seriouseats recipe has it right - use a cheaper uht goat milk, not a fancy one and should be more balanced etc.
Noto, Sicilia. May 2016. Watching @chefstablenetflix the other night on Corado Assenza's #caffesicilia... reminded me how walking round felt like being on a film set. But more strongly I recall visiting the ricotta man one morning to have the traditional fresh curds with stale bread for breakfast. A treat my friend's dad was so excited to introduce me to. Never do that when hungover. That was probably the best ricotta I'll ever eat but my days, when you've had too many negronis and 3 hours sleep, that goatiness is overwhelming. Worst part was, I'd established myself as a proper eater with the fam, so I had a reputation to uphold. And anyone that knows me knows that I'm a proud eater. So obviously I got given a enormous bowl and obviously I made myself finish every last drop. #tbt
Wild rabbit ragu (on the bone), braised cicoria and chickpeas. Do you know how to make a good rabbit ragu? @thomeagle does. It starts with a quick blanch of the rabbit, a patient sofritto, and then a final braise in trotter stock (3 hours is just about perfect). These and so many other nuggets of wisdom and wonderful anecdotes are woven through his book #firstcatch. If another great food writer of our time calls it one of her 'books of the decade', you know you're in for a treat. I, too did not want it to end @rachelaliceroddy.
More to come soon, first I have to read it again... like everyone else should. A classic - thank you Thom.
