A: * 900g sugar * 24 eggs * Beat into sabayon, shin, leave alone
B: * 750ml double cream * 1 litre lime juice / zest
Cook 120c like a brûlée 1.5 tart (thick) 4 (thin)
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!