The bitterness of the hibiscus contrasted the sweetness of the ice cream and meringue and worked very well. Take some hibiscus flowers and soak in water to get vibrant red colour out then add some sugar and reduce until it is a thick syrup.
Showing posts with label hibiscus. Show all posts
Showing posts with label hibiscus. Show all posts
Monday, 18 April 2011
Monday, 7 February 2011
Hogmanay Special, dinner with friends.
Starter - black truffle risotto.
Mains - seabass coponata containing tomatoes, peppers, capers, golden raisins and aubergine, finished with pine nuts, balsamic and parsnip crisps.
Pudding - chocolate whisky and orange mousse with home made Drambuie ice cream and an hibiscus and blood red orange syrup.
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