You may have noticed a rather formidable absence in the previous few postings, so perhaps I should explain…
The reason I’ve been going solo these last few weeks is that Miss Rose has a rapidly approaching PhD confirmation to prepare for and, all things being unequal, it’s simply more important right now. That’s not to say she hasn’t been in the kitchen – I have recently been treated to some amazing slow roasts of lamb and pork shoulder (accompanied by exceptionally puffy Yorkshire puddings, no less), the beautiful and traditional chicken rice to help celebrate Chinese New Year, and what I believe to be the greatest pork crackling ever – it’s just I’ve been a little slack when it comes to acquiring the photographic evidence to prove it (along with my camera’s current and decidedly unhealthy interpretation of what ‘to work’ fundamentally means).
So Miss Rose is certainly still alive and well and baking up a veritable storm, but until she has officially been confirmed, I’m afraid you’re stuck with me for just a little bit longer, and of course that can mean only one thing…
I don’t think I will ever tire of ice cream, but I suspect you might, and there are only so many ways I can think of to photograph a ball of ice-creamy-sorbety-goodness, so I will endeavor for this to be my last on the subject… for a while at least. It’s just that there are so many different combinations to try, and but a moment from discovering what I think may be one of the best sorbets ever, I come across something like this…
And this…
The texture of this zabaglione is utterly gorgeous, and the blueberry a strikingly brilliant purple with such a beautiful and zesty tang. But astoundingly, these were in fact the weaker two of this week’s creations, because first there was this…
The custard base is infused with fresh mint, so not only is it a very pretty hue of pastel green but it also tastes like real, proper mint. And of course, once you’ve folded through copious amounts of shaved bittersweet chocolate, it’s simply bliss.
And then, oh lordy, there was this…
Ginger and lime shaved ice with mango syrup
Conceptually there’s nothing to it – a simple sugar syrup infused with fresh ginger and Kaffir lime, shaved, and then drizzled with a dark, sweet mango syrup – but, and I may have to borrow from Miss Rose here when I say, holy crap balls!
Firstly, it’s ridiculously refreshing. It’s also wonderfully complex and amazingly intense, and while I would probably cut down on the sweetness next time, and do the shaving business better, I think what really took me was the ginger. You know that fabulous warm burn you get from a well made ginger bread that’s not afraid to kick it with the ginger? Yep, that’s what you get here, but on ice. Oh yeah!
Speaking of oh yeah, did I mention we made our own bacon?
Mmm, salted pig…
Yup, turns out there are ways other than smoking to end up with your very own cured little piggy. And it involves pork belly, salt, maple syrup, and making sandwiches…