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On Fri, Jul 27, 2007 at 06:15:12PM +0100, Kake L Pugh wrote: > > Or a swirl of balsamic reduction in a (strong) strawberry ice cream. > > Natarajan wins. I like winning! Depending on how nuts you're willing to go, my friend Nick offers one in this vein that sounds like it's made of awesome: : Did I tell you about the dessert I use to make? : : Port-soaked strawberries tossed with chiffonaded Thai basil, balsamic : reduction drizzle, cracked black pepper, over mascarpone mousse. : : You could ice cream-ify that pretty easily... mascarpone, : strawberries[, basil] in the ice cream; and a balsamic and port : gastrique -- vinegar and/or wine reduction with sugar and fruit. A : gastrique is a tangy, thick sauce, which takes pepper well. Sugar in : caramel form BTW: so make caramel, mix in vinegar/wine, dissolve : caramel, reduce, add fruit and/or pepper if desired. N.There's stuff above here
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