This weekend, the Dordogne was bathed in glorious sunshine, and short sleeves were the order of the day.
At the Saturday morning market, shoppers hurried through their purchases, eager to claim a seat on Faque's riverside terrace for their morning coffee and croissant. The cafe has been packed to the rafters all winter, but seating has been inside only. Now, with this brief taste of sunshine before winter returns, the terrace was a battleground of mesdames and messieurs using their shopping baskets as battering rams, trying to claim the few seats available.While summer is still a few months away, it is worth celebrating every moment of sunshine. And what better way to celebrate than with a scoop of walnut ice-cream? Any local worth their salt will have spent the autumn collecting walnuts. My kitchen counter is currently home to several large bags, some of which have found their way into a selection of cakes and tarts. But some have been reserved for summer days, even those that turn up in the middle of January.
200ml/7fl oz double cream
1 tbsp clear honey
50g/2oz walnuts, shells removed, chopped
For the real Perigord experience, try making this ice-cream with a local walnut honey.
* Recipe adapted from James Martin's Sweet Baby James.
At the Saturday morning market, shoppers hurried through their purchases, eager to claim a seat on Faque's riverside terrace for their morning coffee and croissant. The cafe has been packed to the rafters all winter, but seating has been inside only. Now, with this brief taste of sunshine before winter returns, the terrace was a battleground of mesdames and messieurs using their shopping baskets as battering rams, trying to claim the few seats available.While summer is still a few months away, it is worth celebrating every moment of sunshine. And what better way to celebrate than with a scoop of walnut ice-cream? Any local worth their salt will have spent the autumn collecting walnuts. My kitchen counter is currently home to several large bags, some of which have found their way into a selection of cakes and tarts. But some have been reserved for summer days, even those that turn up in the middle of January.
200ml/7fl oz double cream
1 tbsp clear honey
50g/2oz walnuts, shells removed, chopped
- In a large bowl, whip the double cream (using an electric or balloon whisk) until soft peaks form when the whisk is removed.
- Fold in the honey and walnuts.
- Pour the mixture into a container and place into the freezer to set.
- Serve, preferably accompanied by surprise mid-winter sun.
For the real Perigord experience, try making this ice-cream with a local walnut honey.
* Recipe adapted from James Martin's Sweet Baby James.
RSS Feed
