these truffles topped with fresh mint were a great success with coffee at the end of our african inspired dinner party last friday night. although the fuul that aidan cooked was authentic, other dishes were more inspired by flavours rather than from recipes. this is maybe why my coconut jelly served with mango and passionfriut was a complete failure! i haven't used gelatine since school cookery classes and it always led to disaster then. if anyone has any advice, i would be delighted to hear it! i ended up serving it like an ice cold, exotic, sweet soup - with a frogspawn dollop of passionfruit. hmmmm.....
No comments:
Post a Comment