Stawberry meringue roulade with cava sorbet. Strawberries are at their best right now - the reason? Beacuse they are local rather than imported. They can ripen on the plant rather than being forced and picked under ripe. I mix the cream filling with madagascan vanilla and sugar, and coat the outside with flaked amonds. The homemade cava sorbet adds a fresh contrast to the cream.
Strawberry meringue roulade with cava sorbet
Monday, July 02, 2007
Stawberry meringue roulade with cava sorbet. Strawberries are at their best right now - the reason? Beacuse they are local rather than imported. They can ripen on the plant rather than being forced and picked under ripe. I mix the cream filling with madagascan vanilla and sugar, and coat the outside with flaked amonds. The homemade cava sorbet adds a fresh contrast to the cream.
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