Scotch Quail Eggs with Bois Boudran Dipping Sauce by Galton Blackiston

For Chantal’s birthday party, I made some Scotch eggs with a delicious herby dipping sauce. This is the meaty version, I will post the veggie one later this week.

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White Chocolate Mousse with Cardamom Espuma and Clementine Sorbet

Making your own sorbet is – when you have an ice cream maker that is – very easy and now is the perfect season for clementines. Zesting and juicing the clementines and lemon made the house smell yummy too. Continue reading “White Chocolate Mousse with Cardamom Espuma and Clementine Sorbet”