Hello!
Welcome back to How I Cook. This week, we’re back on the pastry section!
Cherries are singing at the moment, and they have a super short season, so it’s time to grab a punnet and get cooking. I’m going to be replicating one of the best desserts I’ve ever eaten in today’s issue. Riz au Lait Brûlée at the soon to be demolished, Bistro 916 in Sydney…