| Brent | Directory enquiries <a href=" http://greenhomeoregon.net/order-diabecon.pdf ">purchase diabecon </a> Catherine Dempsey is searching for a way to make meringue crisps: “Recently I had the pleasure of eating at a Michelin-star restaurant here in south-west France. Everything was, of course, delicious but I was intrigued by a bit of pudding decoration. It was white, lemony flavoured and broken up into dense crisp shards about 2mm thick. I asked what it was and was told it was meringue. So I decided to cook meringue mixture between two baking trays lined top and bottom with baking paper ending up with a gooey, slightly brown sticky mess. Do you think if I tried meringue mixture spread out on a baking tray thinly and cooked/dried it out slowly that I could then compress it while still warm?” |
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