On December 31st 2009 I made the (Champagne-fuelled) resolution that 2010 would be the year I mastered the Bombe Alaska. I didn't know at the time that I was 5 weeks pregnant, and the sight of raw eggs would send me running to the bathroom for months to come. That was followed by a newborn and a year of barely managing to boil an egg, let alone whip one.
I was at the supermarket this week buying (coincidentally) eggs to make my husband's birthday Pavlova, and spotted the prettiest foodie magazine cover ever, courtesy of FQ Entertaining. As we waited in line at the checkout I flicked through it, and instantly started folding over corners.
I've already voiced my feelings about the macaron, which editor Fiona Hawtin tackles with ardor verging on OCD. I think I'll leave that one to the professionals, but here is a little sample of the recipes I have tagged to try...Popcorn Scampi with chili salt, Black Forest trifle, Snapper with lemon, fennel and green harissa, Trelise Cooper's gorgeous Violet ice cream (no machine required) and of course, the incredible Bombe Alaska from the front cover. Packed with edible delights from cover to cover, this is a keeper for the kitchen shelf.