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Sweet or sour, the challenge continues

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.

Lemon Meringue & Milk Flower with Almonds

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.

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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.

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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

  • I'm getting hungry just looking at this post and most of the flavors you tried this time around aren't even something I'd order!

  • I've noticed your blog posts as of lately have been making me extremely hungry. My new goal is to read your blog immediately after eating a large meal to prevent myself from drooling on the keyboard.

    Also, it's almost 4th of July and I am working on an American package for you! GET EXCITED!

  • camorose

    It's starting to get to the point where I'm having to choose flavors I wouldn't normally order. A lot of the weird ones are going to start coming, since I've been waiting for the weird sorbet flavors until it gets really hot. Get ready for it–I'm hoping they're all surprisingly delicious!

  • camorose

    Haha is it wrong that my entire life now revolves around food? I'm basically planning my Paris trip around restaurants and cooking classes–good news is that there are lots of fun recipes coming up!
    I'm kind of beyond excited at the thought of an American package–you have to let me know if there are any French things that you want to try!

  • camorose

    It's starting to get to the point where I'm having to choose flavors I wouldn't normally order. A lot of the weird ones are going to start coming, since I've been waiting for the weird sorbet flavors until it gets really hot. Get ready for it–I'm hoping they're all surprisingly delicious!

  • camorose

    Haha is it wrong that my entire life now revolves around food? I'm basically planning my Paris trip around restaurants and cooking classes–good news is that there are lots of fun recipes coming up!
    I'm kind of beyond excited at the thought of an American package–you have to let me know if there are any French things that you want to try!

  • Donald Grammer

    You are giving me a nice suggestion here- I never complete a thorough taste icecream flavouring, since the moment I find my perfect combination, I stop at that point and end up bying the same old ice cream flavour every time. London

  • camorose

    It’s worth it to keep trying–you might find one you like better!