Festive Flavours
From Baking Heaven Winter 2015 NZ.
No ratings yet
Source
not stated by archive.org
Credit
From Baking Heaven Winter 2015 NZ, printed page 6, digitised by the Internet Archive: https://archive.org/details/Baking_Heaven_Winter_2015_NZ
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
- FROM PAUL.
- A.
- YOUNG Leading UK chocolatier Paul.
- A.
- Young has created a Christmas collection that combines sophisticated, refined flavours with all the fun of the festive season.
- As we’ve come to expect from Paul, winter flavours we know and love have been transformed, combining inspiration from American and Persian cuisines with Paul’s dedication to sourcing British ingredients.
- We particularly adore his Rum & Sea Salted Caramel Sauce, pictured left, which is rather scrummy when dolloped next to a slice of Christmas pudding.
- Visit Paul’s flagship chocolaterie at l43Wardour Street in Soho, or see www.paul ayoung.co.uk for more information on his range.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.