A simple and delicious dessert, it is much more interesting when the caramel has a bitter edge.
Combine all ingredients except sparkling wine in a mixing glass with clean ice. Stir 30 seconds to dilute, chill and combine. Strain into a champagne flute, top with the sparkling wine and a couple more drops of bitters. Cut a coin sized piece of peel from a fresh organic lemon, squeeze the oils onto the drink, wipe the rim of the glass with the peel.
Break it into pieces or cut into shapes with a serrated knife.
Welcome to the very sweet union of the macaroon and the candy bar.
There is something really special about how flavored ice shaves off itself and breaks up into crystals and how that reacts on your tongue. Just like a kiss.
These are just perfect by themselves or with a bit of creme fraiche or Fior di Latte Gelato.
The best recipes have backstories, at least Sally’s always do. Here she gives the lineage behind these macaroons.
Ingredients
Stack bite-sized lemon cheesecake bites like a tower of snowballs ready for a snowball fight, or in this case, a lemon cheesecake truffle-eating contest.
If you can melt chocolate and stir, you can make these cakes, and no commercial mix has chocolate as good as this. Quality chocolate is like breeding: it always shines through. Gooey chocolate pockets stud the cakes, while the cake itself is nearly as dense as fudge.