Meringue 2.0. For something a little more traditional try Andrea Sarri’s stunning Chocolate ganache recipe, a decadent, rich mousse served alongside a refreshing Campari sorbet to bring together the ...
Set aside to cool slightly. Add the blood orange rind, juice and Campari to the mixture and mix well to combine. Pour into a 20cm x 30cm metal slice tin and freeze for 6–8 hours or until completely ...