Sweet or sour, the challenge continues
So I admit that I’ve been slacking a bit on the Challenge of the Cornet. Two weeks, and I’ve only tasted five flavors! Unfortunately, I’ve had a bit of dessert distraction, otherwise known as my obsession with crafting the perfect clafoutis. Even so, every single flavor I tried was delicious. I want to get the whole “trying every flavor” thing out of the way so that I can go back and order my favorites again.
Citron Meringue/ Lemon Meringue: Lemon sorbet with meringue, otherwise known as the perfect combination of sour and sweet. The lemon sorbet was just tangy enough to be refreshing, and there was just enough meringue to be sweet without being overwhelming. As usual, you just can’t beat chunks of meringue in ice cream: it’s like two desserts in one!
Fleur de Lait et Amandes/ Milk Flower and Almonds: Honestly, I have no idea what “fleur de lait” really means–I’m not too familiar with milk flower, although it’s native to the Mediterranean climate. However, I was sucked in by the promise of almonds. I grew up in almond country–Blue Diamond is headquartered in Sacramento, and you see never-ending orchards of almond trees no matter what direction you drive. I was absolutely shocked the first time I went to buy almonds in France: the price was outrageous for the teeny-tiniest quantity. So this was my little taste of home. Fleur de lait et amandes was creamy while still being light, with a delicate but delicious almond flavor.
Amaretto: I’ve always been a cran-vodka girl, but one sip of an Amaretto Sour threw my drink routine completely off-kilter. I’ve fallen head over heels for this sweet, almond-flavored liquor with Italian origins. Amaretto is often used in cooking and baking, most notably in tiramisu. The ice cream was just as delicious, if not better, than the liquor. It’s a bit rich, but went quite nicely with a rich fruit flavor like amarena.
Amarena/Sour Cherry: Amarena is derived from amaro, the Italian word for sour (the same root as Amaretto, which is made from bitter almonds). Let’s face it, I just can’t get enough of cherries. While the name means sour, I thought it was actually quite sweet. The best part is the ribbon of cherry floating through the creamy, vanilla-esque ice cream. Cherries Jubilee is one of my favorite Baskin Robbins flavors at home, and this is a very similar consistency–but much, much better.
Confiture de Lait / Milk & Caramel: I tried this one based on the recommendation of the ice cream server, who is quickly becoming my best friend–we now chat about work and the weather while I try to decide on a flavor. I wasn’t exactly sure what I’d be getting–although it looks delicious, confiture generally means jam. Milk jam? I’m confused. However, after biting the bullet and savoring each bite of the creamy caramel sauce, I did some research. Confiture de lait is a thick, sweet caramel sauce prepared from milk and sugar that is originally from Normandy.
Flavors (officially) tried: 17
Flavors left to try: 76