I had thought about how I would make the dish so a couple of weeks later I went home and made a rhubarb compote with a little champage which I set with gelatin. On top of this I put a slice of italian meringue soaked in champagne (there was always some element of sponge in the trifles of my youth!) and then made a pistachio custard which I whipped into cream and covered the sponge with. This was one of the best dishes I had made so I couldn’t resist adding it in here!
However, the very best dish of the year must be reserved for a dessert that my girlfriend had at Pied a Terre in London: Lychee Mousse and Strawberry Yogurt Ice Cream with Champagne Foam. This was unbelievably good, two mounds surrounding by a lake of foam and with a crystallised sugar oval encircling the whole dish. Delicious!]]>
The rest of my top 2007 dishes are on my website:
My best bite of the year would have to be the miso ramen with medium broth and fatty pork at Kintaro, Vancouver BC. I went in with unreasonably high expectations and had them totally exceeded. I think about these noodles every day.]]>
The stamen winesap apple we had at an apple tasting my friend put on was the most fun flavor from a natural food I’ve had in forever – exactly like Grape Bubblicious. It was like eating a cartoon.
And the chocolate whiskey cake recipe from Epicurious that I made for a friend’s wedding shower was so delicious and also I feel like that recipe unlocked some key to cooking for me since I am a novice baker/cook…there’s coffee in it and while you can’t taste it exactly, it adds a complexity, and it was like “Eureka!” I kinda finally got the whole concept of adding an ingredient as “secret” flavor – something that doesn’t jump out at you but makes the whole thing more nuanced.
I am totes going to have to try the Creamsicle – that sounds outstanding!!]]>