What a combo we’ve stumbled upon! We build on the simple fleur de lait we made a few years ago and add basil and lemon zest. To be fair, we probably made it harder on ourselves than we needed it to be but we share some tricks for simplifying during our tasting and final thoughts. Not stopping there, we amp it up with an extremely simple brittle with sugar, nuts, and some balsamic vinegar. We’ll take 12,000 more, please. Recipe Sources:https://www.loveandlemons.com/paloma/#wprm-recipe-container-47109fleur de lait: Recipe by David Lebovitz from the book “The Perfect Scoop” and adapted by Gretchen for the basil addition.
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