Rachel Roddy’s recipe for figs with raspberry cream and cat tongue biscuits | A kitchen in Rome
Combine these simple Italian baked treats with chilled fruit and thick cream for a playful summer puddingIn his exquisite The French Menu Cookbook, Richard Olney has clear ideas and strong opinions about everything, including dessert. He believed that rich desserts should follow only the simplest of meals, whereas with most menus (meaning all the sophisticated menus in his book), something light, airy and playful is best. His suggestions read like a summer fruit poem: peach melba, apple mousse with peaches,…
Source: www.theguardian.com