METHOD

Yorkshire Post - YP Magazine - - Food&drink -

For the crum­ble • 50g plain flour • 50g De­mer­ara sugar

Heat 100g of crème fraiche and the vanilla pod, then add the soaked gela­tine leaf and whisk un­til smooth. Add the lemon juice and then fold in the Ital­ian meringue. Set aside in the fridge to set. Chris­tine Austin rec­om­mends: Off­set the sweet­ness of the meringue and the luscious straw­berry fruit with Ta­bali En­can­tado Late Har­vest Mus­cat 2011, Waitrose, £7.99 (for 37.5cl) or fol­low the cham­pagne sor­bet theme with a glass of Veuve Clic­quot White Label Demi-Sec Cham­pagne (£37, House of Townend).

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