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We often think that ice cream is complicated to make, easy to get wrong.
Nothing could be farther from the truth. To do away with this misconceiving idea, here are 45 sherbet and ice cream recipes—some of which are even savoury—to be made at home, with or without an ice cream machine. What better way to change from the never-ending vanilla-strawberry-chocolate!
In this book, you will find:
- recipes for basic ice cream and sherbet to begin with,
- more original ice creams and sherbet, with a multitude of flavours,
- light frozen creams for the diet-conscious,
- indulgences for young and old alike,
- full recipes based on ice creams and sherbets.
You will also learn how to choose your ingredients and about their nutritional qualities, how to present an ice cream and decorate it, multiplying the colours and layers and details, which is what makes the difference and immediately appeals to the appetite. Some examples:
- Rose-flavoured melon sherbet
- Nougat ice cream with mango sauce
- Salt-butter caramel ice cream
In a word, you’ll find original, appetising recipes to impress your guests.
More ABOUT Cécile Le Hingrat
Cécile Le Hingrat is passionate about cuisine. Her passion dates from her childhood spent in the family home in the south of France, when she spent her time peaking into pots of her mother’s cooking. She learned their secrets from huge family meals shared around marvellous dishes. Today, it is her turn to transmit the family heritage to her daughters and to the general public. She has also written books about jams, and Lebanese and Greek gastronomy.
£8.99
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