• metacritic on May 28, 2020

  The apricot rose recipe alone makes this a book worth possessing. It's a gorgeous book though some ingredients will pose a challenge (black currant leaves, for instance, or Amalfi lemons) for those in the US or those who don't have ready access to growers who will respond to special requests.

• EmilyR on April 04, 2019

  Pea Pod ice cream recipe available here : https://www.tastecooking.com/recipes/pea-pod-ice-cream/

Notes about Recipes in this book

• Amalfi lemon jelly

  • metacritic on June 09, 2021

    I used powdered gelatin, the allowed substitution, but had actual Amalfi lemons at hand. The result is one of the most glorious ice creams I've ever enjoyed. This is next level ice cream, better than any I've had at three star Michelin restaurants.

• Swiss vanilla

  • metacritic on June 09, 2021

    This was perfection. There is no equal if this is the flavor you seek. Use whole vanilla beans.

• Apricot and rose petal

  • metacritic on June 09, 2021

    I've enjoyed three great ice creams in my life. First and second were on Capri. This was the third. I first tried using rose syrup as a substitute. I later used rose flower water and this was the way to go.

• Fig leaf and raspberry

  • metacritic on July 20, 2024

    Wonderful and very easy recipe! The fig leaf mellows the raspberry, offering a subtle recollection of figs -- or at least their scent -- that balances the tang of the raspberry. This is a more subtle and nuanced sorbet than I might have expected but well worth making. Would repeat without question.

• Kitchn by Ruby Tandoh

  The recipe titles in the gorgeous La Grotta cookbook...read like pages from a botany textbook: wild fig and watermelon, yellow peach and basil, apricot noyau, leafy blackcurrant custard.

  Full review