Blackcurrant pavlova - pink dye in meringue, topped in sweetened cream and blackcurrants. BC - 200 grams of blackcurrants, Juice of 1 lemon, 4 tablespoons of sugar, 1/2 tsp corn-starch - Wash and de-stalk currants, put into pan, add l.juice, boil for one min, add sugar mix til sugar is dissolved. Heat briefly, add corn starch mixed with few tablespoons of cold water. Bring to a boil and set aside. Fruits should be in syrup. If necessary, add a little more flour or water.
Chef Brian Hardesty and co-owner Joel Crespo are crankin' out Filipino street food. On a hot summer day, Guy enjoys the blue crab ceviche and an order of pancit made with fresh noodles. To finish off your meal, order the One Inch Punch with black currant juice, orange juice, coconut milk and mint.