Class: David Lebovitz @ Sur la Table
- Gianduja (Hazelnut-Dark Milk Chocolate) Gelato Stracciatella with Espresso Granita and ‘Panna’
- Peppermint Patty-Chocolate Cookies Ice Cream Sandwiches (with Homemade Peppermint Patties)
- Profiteroles with Roasted Banana Ice Cream and Marshmallow Hot Fudge Sauce (and a bonus addition of Pralined Almonds)
- Coffee Frozen Yogurt with Breton Buckwheat Cake and Salted-Butter Caramel Sauce
I’m not sure I could pick an actual favorite. There were many things I liked – both about the individual components and the presentation as a whole. But if you really made me choose, I think the first item, Gianduja (Hazelnut-Dark Milk Chocolate) Gelato Stracciatella with Espresso Granita and ‘Panna’, might have been number one. (Note: Panna means "cream" so this recipe included whip cream which should make sense to you if you’ve even had panna cotta or "cooked cream" – actually cream cooked…) Each of the components was amazing on it’s own but when you mixed the various elements together you had a whole other set of taste sensations!
I also really loved the Profiteroles! I love profiteroles in general and you may remember that I often make gougere, which is pretty much the same thing. But what I especially loved about this recipe was how the roasted bananas really upped the flavor quotient of the ice cream. Wow!
Beside the recipes and the demonstration I had hoped to pick up a few other tips and David did not disappoint. I learned there is Philadelphia-style ice cream which is basically made without eggs and then French style which is basically made with a custard and what I have always thought of at "premium" ice-cream. I like that they both have their place in the world. We learned about baking powder and strategies for keeping homemade ice-cream from freezing so hard. We learned how milk chocolate in Europe has different standards than milk chocolate in the US (which helps me understand why I like some more than others) and we learned quite a bit about buckwheat, among other things.
I came out of the class even more determined to try as many of the recipes as possible.
If David comes to your area I highly encourage you to sign up for a class. And whether you are able to take a class or not, I highly recommend this book! As I mentioned, David’s instructions are very clear and the recipes straightforward so you would be able to create them just from the recipe. And the book has tons of interesting background information, too.