A collage of 30 days of cone shaped delights and a thanks.
Archive for October, 2011
All the things we love. The creaminess of the rosewater and white chocolate jelly works beautifully to balance the tart flavour of fresh raspberries.
Moist, dense and with the addition of some chai spiced anglaise, it is what a comfort food should be – amazingly moreish!
A quick and fragrant eggplant tagine served in the gorgous Royal Selangor jelly mould.
A gorgous and wholesome twist on the classic with artisan bread, fresh berries and chocolate gelato!
As a celebration of passion for life, the jelly is filled with Champagne and set in the RS jelly mould inspired by mountains to remind us to challenge ourselves to overcome our fears.
Always a winning combination, fresh mint and chocolate take forefront in this rich and creamy ice crem.
Combining everything I love about South East Asian flavours – ginger, garlic, soy and a touch of fish sauce and lime, it’s almost become a comfort food of sorts