A refreshing aperitif – Gin & Tonic – perfect on this summery afternoon!
Cooking al fresco on the BBQ – Linguine in the pot and Buttery Persillade Prawns in the pan.
Inspiration thanks to the lovely Stéphane, creative genius of My French Heaven!
Last, but not least, a fabulous finish with decadent Dark Chocolate Sauce, ideal for smothering fresh Raspberries and Vanilla Bean Ice-cream.
Dark Chocolate Sauce (for Ice Cream)
- 250ml/1 Cup Cream
- 100g (70%) Dark Chocolate (Chopped)
- 45g/3 Tablespoons Unsalted Butter (diced and softened)
- 2 Tablespoons Icing Sugar (Sifted)
In a small saucepan, bring the cream just below boiling point. Remove from the heat and add the dark chocolate – allow to sit for a couple of minutes before stirring gently to combine. Add the butter and icing sugar and continue stirring until smooth and glossy.
Enjoy drizzled over ice-cream and berries.