cherry, sage & st. germaine ice cream
This flavour combination was a bit arbitrarily constructed, but once it was put together it seemed to actually make rather lovely sense. A combination of custard and pureed cherries makes up the ice cream base. The woodiness of the sage gives it the nostalgic mustiness of withered plants, still lingering in discarded pots in late … Continue reading cherry, sage & st. germaine ice cream
black forest baba
This is a mashup of my two favourite retro desserts: baba au rhum and black forest cake – the result is, in essence, a very, very boozy black forest cake. The baba is flavoured with chocolate, soaked in a syrup of kirsch, rum and Chambord, and then served with plenty of whipped cream and a … Continue reading black forest baba
strawberry rooibos almond cake (& the nagoya protocol)
Rooibos tea comes from the plant Aspalathus linearis which grows only in the Western and Northern Cape areas. San and Khoi people, the indigenous peoples of southern Africa, have been harvesting, processing and drinking rooibos tea long before colonial times, passing traditional knowledge regarding the medical properties of rooibos between generations. Under colonialism, the atrocities … Continue reading strawberry rooibos almond cake (& the nagoya protocol)
Loading…
Something went wrong. Please refresh the page and/or try again.
more recipes
