Rhian Shellshears autumn currents
Black Current Leaf Sorbet: 100g black current leaf syrup 300g water 50g glucose 20g spinach 10g black current leafs Method: – Blend everything in a thermo at 60oC for 5 mins – Strain and place in ice cream machine and churn until set – Place into small sphere mould and freeze Yoghurt Mousse: 300g yoghurt […]
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