Putting another of my Florence cooking classes to the test, I made a batch of light-as-air Fior di Latte gelato and enjoyed some with a generous drizzle of the 12-yr old Aceto Balsamico Tradizionale that I brought home from Reggio Emilia. It truly is a taste of heaven, one of life’s little luxuries!
Crème Brûlée to Cap Off a Perfect Steak Dinner
I've gotten so good at making crème brûlée that I can do it while preparing a tomahawk ribeye sous vide for dinner (see related post).
I've noticed, though, that my Iwatani kitchen torch was having problems with self ignition. I had to try it a few times, and eventually had to assist with a pilot light (might have to look for a replacement). Nevertheless, the caramelized sugar delivered by the torch had the satisfying, sought-after crackling sound once you break through it. Still my favorite dessert. So good!