“We do this dish in many variations at Arras. This recipe is a more achievable home version, but no less visual. With the fruits, opt for ones at the height of their season and the dish will explode with flavour,” says Adam Humphrey. At the restaurant, he folds powdered crystallised violets through the cream and uses some to dust the finished dessert.
“We do this dish in many variations at Arras. This recipe is a more achievable home version, but no less visual. With the fruits, opt for ones at the height of their season and the dish will explode with flavour,” says Adam Humphrey. At the restaurant, he folds powdered crystallised violets through the cream and uses some to dust the finished dessert.