One flavour we have received increasing requests to make, is our Cioccolato Messicana (Mexican Chocolate); which is an ideal ice cream for Wales, as it’s hot as a Dragon’s fire! Traditional Mexican foods – chillies & chocolate – are a marriage made in Heaven when it comes to Gelato. The taste sensation is fascinatingly complex: fire & ice, all at the same time; a bizarre taste experience – ideal for this perplexingly diverse weather. Carefully crafted using a blend of fresh, dried & pasted ancho & chipolte chillies (the former, plump & mild whilst the latter is hot & seductively smoky) this gelato packs a punch to excite even the most tired tastebuds. We make the classical form with dark, bitter chocolate although if you check out the ‘Recipes’ page I’ve also included at the behest of one of the visitors to the site a white chocolate version, which is lusciously creamy & makes an even more surprising contrast. Overall it’s actually a remarkably difficult flavour to get right & even more difficult to stabilise over time as the heat from the chillies seems to erupt with increasing volatility as time progresses.
Surprisingly ice cream is in fact one of the most complex & unstable foods; especially when crafted as we do, using traditional, artisan methods & ingredients without the (dubious) benefit of artificial flavours, stabilisers & emulsifiers. So getting the balance absolutely right, is indeed a challenge.
As the day drew to a close – & being a Bank Holiday – I cooked Tony a traditional ‘Sunday roast’, albeit with a few differences: obviously, it’s not Sunday; it was an evening meal rather than lunch; & the roast in question was a joint of kid rather than the more usual lamb, pork, chicken or beef. I carefully studded it with slivers of plump, pungent garlic clove; fresh-plucked rosemary tips; a scattering of sea salt; a grind or two of black pepper; & a smattering of diverse fresh herbs. Roasted in the Rayburn & served simply with roast potatoes, gravy, peas & slow-braised celery, it made for an utterly sublime supper: kid meat is so full of flavour; more delicate than lamb but with a subtly stronger taste & containing far less fat. It’s no wonder that top London restaurants are increasingly demanding this delicious dish for their discerning diners.
To round off the meal Tony selected a scoop of ‘Port in a Storm’ gelato: this dark, turbulent chocolate is decadently laced with vintage ruby port to make the coldest evening, comfortingly warm – the ideal dinner party dessert, whatever the weather. And who knows, these days….? C’mon, Summer – show thy shy self!