The perfect desert

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  I probably could have developed a liking for this stuff about ten years ago but sadly these days I’m more inclined to go for Tutti Frutti or this delightful little concoction…

  Garlic and Fernet Branca Ice Cream

  Ingredients

  15 large cloves of garlic
  150 gm granulated sugar
  4 tablespoons cold double cream
  1/4 pint Fernet Branca

  Put the garlic and the sugar into a blender and empty over them the remains of a bottle of Fernet Branca with paint splashes on its label. This will yield a curious compound the colour of Iodex, which older readers will remember as an embrocation made from seaweed extract that sporty school-boys used to rub on their little stiffnesses. Whip the cream, but only until it starts to thicken. Then stir in the Iodex mixture. An attractive tawny shade emerges while the garlic note brings tears to the eyes. Excellent. Pot it and leave in the fridge for an hour. Then turn it into your ice cream freezer and proceed as usual. When going out to dinner with someone you would be relieved to learn had died during the course of the day, remove the ice cream as you leave the house. It will have the consistency of a brick but by 10 p.m. will have softened just enough to become the evening’s pièce d’occasion….”

  Cooking with Fernet Branca by the (inimitable) James Hamilton-Paterson

  Question: why do the things that you really could find handy and useful in life come along about 10 years too late?

  Oh well…..

  rem.

  remora on April 9th, 2008

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