METHOD

Yorkshire Post - YP Magazine - - Food&drink -

Rub all the in­gre­di­ents to­gether by hand un­til they form crumbs, then place on a bak­ing tray and cook at 170C un­til golden brown. For the sor­bet • 250ml cham­pagne • 75g sugar • 125g wa­ter • 25g glu­cose • 1 gela­tine leaf

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