Comments on: Eton Mess

by: miles

Mon, 08 Oct 2007 21:03:02 +0000

Christine,
Basil ice cream is much nicer than you might think, a brilliant green colour and very refreshing. Sometimes a dessert can be overly sweet and needs something to balance it all out. That said, Genoese basil is quite sweet and it is infused into a sugared ice cream solution so it’s not exactly Heston’s bacon and egg concotion!
Miles

by: Christine

Mon, 08 Oct 2007 19:28:31 +0000

Miles,
I have heard of Eton Mess recently for the first time and wondered whether or not is was enjoying a revival?
I shall certainly try this one and many thanks for your down to earth recipes, much appreciated.
In the meantime I am wondering about basil ice cream and can’t quite imagine it, yet.

by: miles

Sat, 06 Oct 2007 21:35:13 +0000

Thanks Cid!,
The idea behind this type of post is to show how some restaurant preperations can be done at home. I cannot abide cookery books which contain recipes aimed and suited for chefs but marketed for the general public. Much of what I do in my kitchen at work I would never attempt to do at home, it’s just not practical. Hence the reason I suggest buying puff pastry, meringues etc. There are people who will have a go at this for themselves and for them I will happily post a recipe/method but for everyone else I shall try and remain as practical as possible.

Miles

by: Cid

Sat, 06 Oct 2007 18:30:56 +0000

Miles,

This dessert wouldn’t look out of place in the jewellers I swanned into today… stunning. I reckon I could have a go at all of that although mine would look like a real ‘mess’! My attempts at pud might be less of a disappointment if I stuck to the suet variety although my heart lies with a spun sugar concoction and a ball of basil icecream…

Cid