Profiterols and Ice Cream

I went out to dinner recently to celebrate a birthday, not mine, one a year is fine for me thank you very much. The meal was outstanding, the service was impeccable and the bread…well, stale and reheated to crisp it back up. But that’s another story. This story is about the dessert we had.

After a meal that ranked second only to my trip to Charlie Trotters kitchen (and I’m talking a table right in the kitchen) and perhaps too much wine from Chile that was too easy to drink, we were faced with the dessert menu. As a baker I find it my duty to order dessert, a responsibility even. I justify it as research, staying on top of the trend game, trying new and delicious combinations of foods and textures, and largely feeding my sugar addiction. The desserts available were honestly, not that trendy nor were they original; standards you would find at any kitchen that puts much more effort into their culinary offerings than their sweets. One I had tried on a previous visit, a caramel macadamia nut tart (bland), I rarely order crème brulee as I prefer my own and that left us with the cheese plate (really people, this is not dessert), chocolate cookie and mint ice cream sandwiches or the profiteroles with espresso ice cream. This decision was made carefully and scientifically; we sampled the ice creams. The espresso ice cream was out of this world, and the mint, while wonderfully minty, tasted earthy, like fresh mint in ice cream does.

The dessert was three profiteroles each the size of a large golf ball, filled with one perfect scoop of espresso ice cream. The three were topped with powdered sugar and the plate they sat on was drizzled with chocolate syrup. It was divine; the perfect finish to a perfect dinner. I would go back, and will, without a moment of hesitation. As for Charlie, I’ll go back there too, as soon as I can find someone else to spring for dinner!