The writing's on the wall 15 November 2019 The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle 
Nicholson, are going green in The Caterer ’s Sustainability Special
In this week's issue... The writing's on the wall The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle Nicholson, are going green in The [...]
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Chef masterclass: Lucuma meringue by James Wilkins

28 December 2018 by
Chef masterclass: Lucuma meringue by James Wilkins

Having learned classical French techniques in Japan, Bristol's James Wilkins has used his unusual background to create an innovative pâtisserie dish. Michael Raffael reports

In classic pâtisserie speak, "Japonaise" describes meringue with nuts folded into the raw mix. It's part of an international family ranging from French to Swiss to cooked Italian meringues and New Zealand's pavlova. The basic recipe (one part egg white to two of sugar) encompasses so many variations that it's hard to imagine anything new emerging.

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