Here’s the dream that’s on my mind. A glass with jumbled layers of warm chipotle gingerbread, pomegranate gems, pear sorbet, caramel ice cream, and salty candied lemon almonds.
A melange of textures makes my mouth happy: soft cake, crunchy pomegranate, snappy nuts, frosty sorbet and creamy ice cream. Perhaps I can stand to endure the groundhog’s proclamation after all.
Recipes perfect for assembling a winter parfait
- Use this praline technique to candy the almonds. I tossed in with my almonds and sugar a handful of diced candied lemon peel and a good grating of pepper.
- Gluten-Free Girl features a wonderful apple sorbet recipe from David Lebovitz’s book The Perfect Scoop. Pears can be substituted for the apples, and water can be substituted for the wine.
- From the master himself, David Lebovitz’s recipe for Salted Butter Caramel Ice Cream. I can’t think of a more beautiful string of words.
- Lucky for us, 101 Cookbooks features the recipe for Black Sticky Gingerbread in her spotlight on Regan Daley’s encyclopedic book In the Sweet Kitchen.