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Ewe’s Milk Mousse, Loganberries & Beremeal Cake
- Ewe’s milk yoghurt 500 g
- Instant food thickener 40 g
- Milk 110 g
- Whipping cream 150 g
- Icing sugar 50 g
- Loganberries 500 g
- Water 400 ml (enough to just cover)
- Sugar 200 g
- Eggs 2
- Sugar 100 g
- Beremeal 50 g
- Butter 25 g
- Loganberries 50 g, dehydrated
- Sweet cicely 4 or 5 leaves
Directions:View on Fine Dining Lovers
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