Amaretto mousse ice-cream
Lois likes making this ice cream because it is a cinch (in that you don’t need an ice cream maker or the patience of a saint), it tastes fantastic and…
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Gorgonzola soufflées
Lois serves these twice-baked soufflés on our creative courses, to universal acclaim. They are an ‘Italianised’ version of a Delia Smith recipe (Delia uses Roquefort instead of Gorgonzola), tasting delicately…