Dandelion Root Coffee Mousse with a Chocolate Pignut Biscuit Base , Sprinkled with Toasted Pignut and served with a Cointreau Brown Sugar Shard.
Dandelion Root Coffee Mousse with a Chocolate Pignut Biscuit Base , Sprinkled with Toasted Pignut and served with a Cointreau Brown Sugar Shard.
- Thread starter TeeDee
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Dandelion Root Coffee Mousse with a Chocolate Pignut Biscuit Base , Sprinkled with Toasted Pignut and served with a Cointreau Brown Sugar Shard.
I read the title in the voice of India Fisher who narrates Masterchef. I added “and served in a lime air” at the end. 
I was wondering the same myself. Very nice and posh looking.These food posts of your's are great. Are you a chef in real life?
These food posts of your's are great. Are you a chef in real life?
God No!!!
In real Life I'm an XXXL sized Idiot.
Technically , its VERY easy to make... Honestly. I'm a Knuckle Dragger I don't do finesse.
These food posts of your's are great. Are you a chef in real life?
So I was made recently redundant and with the imposition placed upon the country of essential lockdown I knew I would need a mental project to occupy me - the one I went for was to take something wild from nature each day ( If i could ) and make something interesting and tasty with it.
Very decent indeed ! If I were to make it again I'd suggest reducing the " Coffee " infusion down by half to intensify the flavour more.
That was kinda the idea - I've done my share of trying to enjoy stinging nettle and snail soup out of a dirty mess tin whilst bunkering down in a copse on Dartmoor.
Don't underestimate yourself, nicely presented, if that tastes half as good as it looks
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