July 21, Independence Day. Mid afternoon. A car stops in front of my house. Out step a couple and five kids. They’ve been to the Science Park. The kids are running in all directions, a little one is so exhausted, that he’s screaming. The parents fall back in deck chairs and don’t move.
Out come a few solutions: a beer for dad, water, slices of melon, and -not without trepidation- home-made white chocolate ice cream. Eight glass ramequins each take one scoop.
Two kids taste and don’t like it, one kid is screaming so can’t eat, one kid is too tired to eat. Daddy is drinking a beer so refuses politely, mommy is eating it, but too tired to speak. Lastly, one kid likes it. He asks for 3 ramequins, but, as he has to mind his diet, he only gets two.
Morale: don’t even think that ice-cream light on sugar but big on chunks of white chocolate, wins over just any audience. But it sure makes for a wonderful dessert finished in solitude when dust has settled.
White Chocolate & Cranberry Ice Cream
From Chocolat bio. Saines tentations by Laurence Salomon
200 g white chocolate
2 whole-milk joghurts [I used a little less than 500 g)
150 ml Terschelling unsweetened cranberry juice (best tartness in the world)
Melt the chocolate au bain marie, add the cranberry juice and the joghurt, and whip the mixture by hand.
Transfer to ice cream machine and finish.
Note: A manual ice cream maker can’t do much hocus pocus, so the chocolate returns to its hard texture in chunks. Fine taste, but how more subjective can I get?
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