Prosecco, vanilla bean ice cream and fresh fruit – a delicious combination in anyone’s language.
INGREDIENTS
Use whatever fruit is fresh and best on the day. Ours is a combination of the following:
mango, peeled and sliced
nectarines, roughly chopped
pluots or apricots, cut into wedges
plums, cut into wedges
blueberries
To serve
good-quality vanilla bean
ice cream
prosecco or moscato
basil leaves, to garnish (optional)
METHOD
Place scoops of vanilla ice-cream in the base of tall glasses.
Add the fruit and pour over the wine to serve.
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.