Greetings from The Coeliac’s Revenge, for the last time this year!
We hope you’ve been enjoying the various Christmas blogs we’ve been posting recently, and that we’ve been able to provide you with ideas and inspiration for the celebrations ahead.
We also want to send you our best wishes and hope it’s a holiday season filled with good food and good cheer all round.
After the summer break we’ll be back with you at the end of January. In the meantime, we’d like to thank you for staying with us and supporting us.
We hope you’ve enjoyed the continuing foray into gluten-free deliciousness as much as we have, and we look forward to catching up again in the new year.
With love,
Caren, Jan and Rosie
P.S. Just in case you’d like to replicate the ice cream wreath in our photo, we used around half a litre each of three different flavours of ice cream. We made our own - raspberry and vanilla, lemon verbena and lime, and gingerbread ice cream, however, any good quality purchased ice cream will do perfectly well.
We lined a 28cm ring tin with baking paper, put it in the freezer for half an hour then dolloped the ice creams randomly into the tin, giving it a good tap on the kitchen counter to settle before freezing it overnight.
The next day we placed a serving platter in the freezer for several hours then turned out the ice cream ring onto the frozen platter, removing the baking paper as we went. After smoothing out the sides we returned it to the freezer.
When it was really well frozen we tied a festive ribbon around it and when ready to serve we quickly topped it with blueberries, blackberries, frozen raspberries, some little meringues and some silver and gold chocolate coated almonds.
A spray of flowering lemon verbena from the garden finished the dish which should serve 10-12 people.
Easy.
Xxx