So I did it.
I finally did it.
I made my own dessert from scratch. Rather I assembled my own flavour composition from scratch. That’s right. All the recipes for the individual components were borrowed from other people, but the final ensemble, that was all me.
And the result was pretty damned tasty, if I do say so myself! It all started with the fraisiers and my lovely almond paste. From the moment I put it in the freezer, I knew it wouldn’t last. It was just too good for this world.
It wouldn’t be able to keep it from taste-bud central.
I ended up making this incredible marzipan ice cream – so incredible it is in fact the title of this post. More because I didn’t know what to call this assembly I made and didn’t want to have a long cumbersome title describing every single ingredient and cooking method than anything else though.
Marzipan ice cream – as good as marzipan with the advantage that there is more of it. This was just the best. I know I say this a lot, but why look any further? I only do because I am full of contradictions and essentially a hypocrite who just says these things so you’ll try her desserts.
I also had a bunch of egg whites. Let’s talk about eggs for a second. Eggs are proof that intelligent design is a fallacy. Because either there are too many egg yolks or too many egg whites. No self-respecting deity would allow this.
I had extra egg whites, so meringue happened. I didn’t really like the recipe so I won’t post it here or name any names… DELIA.
And of course my leftover gooseberries were made into an extremely tart compote. The recipe specified very little sugar, I may have used even less. I would not try this compote unless I had something incredibly sweet to counteract it.
And then I just piled everything together – with some discipline, I am not a complete dessert iconoclast. So meringue first, then an ice cream scoop, then some gooseberry compote. And thus it emerged, my first dessert.
It wasn’t half bad either. The gooseberries made sure it wasn’t sickly sweet, and everything else was just the delight in the dish. I will probably make this again, but next time I will try a different meringue recipe. Probably Raymond Blanc’s as it has received such rave reviews from my fellow baking/Dirty Dancing soundtrack fiend.