Let's do some maths: if each piece of indulgence contains an average 500 calories, and I have 3 items per tour, that's 132 indulgent experiences ... ok let's skip the calorie count already...
To celebrate 4 full years of indulgence, and that it's again close to the end of the year, we decided to have a drink to it ... more precisely, have a dessert WITH a drink or two in it - Alcoholic dessert home bake! To make it more challenging, our dear CEO came up with the rule of "4 ingredient dessert" that includes the alcoholic ingredient... significantly limited what we could do. But then again, who could resist strawberry and champagne (or sparkling white, now that Champagne should be reserved for bubblies produced in Champagne only) to go with a flaming crepe suzette? See, that's an alcoholic dessert to start your day ....
So we started the day with an affogato: freshly brewed espresso, liquor of your choice (suggest Frangelico, or Kahlua, or Bailey, or something sweet and sticky but not fruity), and a scoop of vanilla ice cream. You'd think the coffee will be masked by the ice cream and the liquor, but no, a good coffee always comes through, as does good quality ice cream (recommend Connoisseurs vanilla bean ice cream, but if you have many guests any creamy ice cream will do).
It was suggested to us by a non-participating dessertee to have a sparkling white spider - ie bubblie + ice cream - but somehow we didn't think the prosecco was working (except MB who thought anything ice cream, and anything alcoholic, was divine), but Tempus 2 golden botrytis worked better.
This is my 'guilt free' dessert - making Italian zabaglione is a little bit of hard work, as you need to whisk the egg yolks over a bain marie manually until it's light and fluffy ... half an hour later, light, melt in your mouth golden botrytis zabaglione was ready! I reckon I burnt off all the calories from one serving of zabaglione with the half hour of whisking. Well worth the effort.
At any dessert experience, there must be chocolate. Our visiting dessert aficionado JT, all the way from South Africa, brought us hand made truffles with liquor. Gorgeous, professional and absolutely divine, beautifully tempered dark chocolate. All she needed was a box, and she's ready to sell!So the rest of the afternoon we just chilled, nibbled on ice cream, and chocolate, sipped prosecco, topped ice cream with Kahlua, or coffee, thinking about our future dessert adventures... next year will be interesting for you DDDs, as there will be a European and South American DDT experience in 2012 - stay tuned!!!
CS
[KT: South American experience? Are you only referring to Eze's presence? teehee]
