As promised in my last post. I don't have an ice cream scoop (another gadget for the list), but a melon baller worked nicely, especially when serving dessert in a champagne glass. The little spoon is from my East Bay Restaurant Supply haul. The Waterford glass and Havilland dish are from my great-grandmother's house; I have eight of the glasses and the entire set of dishes: 12 place settings of dinner plates, salad plates, saucers, bowls and serving dishes, all transported box-by-box as carry-ons every time I go home or Mom visits. I think there's maybe two boxes left. Awesome.I kicked myself for not saving out a strawberry for garnish, but raspberries and mint from my yard are good stand-ins, and the raspberries provided a nice flavor contrast to the strawberry. Yes, I ate this as soon I was done shooting it. Very tasty! I think I will cut down on the sugar next time – the berries were plenty sweet to start with – and maybe up the balsamic; I couldn't really taste it.
That is lovely - I like the small scoops of yoghurt. Your great-grandmother's crystal and china are beautiful. You have so many great heirloom pieces - very lucky!!
ReplyDeleteStunning.
ReplyDeletelooks yummy!
ReplyDeleteThanks! This whole food blogging/photography thing is fun! I'm certainly better at it than knitting.
ReplyDeleteThat looks so good! I should get that book. I bought a simple ice cream maker earlier in the summer and have only used it twice. Maybe tomato frozen yoghurt? With chunks of mazzarella?
ReplyDeleteHmm ... that sounds very Thomas Keller-esque, Meresy. Get crackin'!
ReplyDeleteSo gorgeous! BTW, I had tomato sorbet at Bouley at least two years ago and I am still remembering it fondly, so I think Meresy is on the right track...
ReplyDeleteOh, that sounds good! Meresy, I thought you were joking, but maybe you weren't!
ReplyDeleteI did have white pepper ice cream recently, too, and that was outstanding.