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This blog began way back in Spring 2011, with a peek at one of several nature-inspired desserts I was developing. A little further down the road and – just in time for autumn – here’s the final dish, tweaked for service and rolling out right now.

Forest Floor: Hazelnut praline parfait pine cone, lemon thyme yoghurt ice cream, malted nut m-cake and chocolate soil, sloe gin berries, yoghurt sherbet snow, sweet cicely.

Visit restaurant allium to find out more…

71% Valhrona shell, liquid sloe gin centre. Never gets old…

Chocolate-coated pine parfait cone, hazelnut m-cake, pistachio streusel soil, sloe gin ‘berries’, pinenut sherbet, elderflower ice, frozen lemon yoghurt snow, yoghurt powder.