|
|
Article: Marco Pierrre White Column: ASSIETTE OF CHERRIES; "This is one of the most popular desserts at my restaurant L'Escargot in Soho. We use five different varieties of cherry to give five slightly different flavours on the plate and on the palate.".(Review)
- Article from:
- The Mirror (London, England)
- Article date:
- July 27, 2002
CopyrightCOPYRIGHT 2002 MGN LTD. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: Marco Pierrre White
INGREDIENTS Serves 4
For the kirsch-soaked savarin: 12g fresh yeast, 25g sugar, 60g melted butter, 120g flour, 90g beaten eggs, 300ml sugar syrup, splash kirsch.
For the cherry jelly: 125ml mineral water, 50g sugar, 25ml kirsch, ...
Related newspaper, magazine, and journal articles:
|
|
Article: DJ Sugar Calendar - Futures, Options Dates - Aug ...
FWN Financial News;
August 19, 2008 ;
700+ words
... ... Jones Commodities News via Comtex) -- 2008 Sept. 1 Liffe October white sugar options expiry Sept. 12 ICE October world sugar options expiry Sept. 12 Liffe October raw sugar options expiry Sept. 15 Liffe October white sugar futures last trading ...
|
|