Initially I had planned to do just the creme anglaise, but with four egg whites left over, it's hard to say no to experimentation. Not unexpectedly, I made meringues and flavoured them with chai (and sprinkled masala tea powder over half a batch for pretty brown flecks that my sight-impaired grandmother will probably mistake for mould.) I will float them on the cardamom-infused creme anglaise, perch the tangy pulp of passion fruit on top and hopefully impress myself enough to consider an alternative career path as Southeast Asia's answer to Alice Waters.
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