As some of you may have noticed, things look a little different around here. I thought it was time Gourmande in the Kitchen had a bit of a facelift.
I’ve been itching to make a change for some time but could never settle on a look until recently when I redesigned my portfolio. I knew then that I wanted to create a cohesive look for both the blog and the website so I gravitated towards a simpler color scheme with a clean design. I hope you find it welcoming and that you’ll linger a while and take a look around.
In any case, I firmly believe that changes should be celebrated and no celebration is complete without either dessert or champagne, and since I tend to be indecisive by nature I settled on both.
This is a dessert that doubles as a cocktail, with a hint of sweetness, but still tart and refreshing. The recipe is simplicity itself, lychees and raspberries are pureed together to create a tangy sweet sorbet; a few drops of rosewater ( if you’ve ever had rosewater you’ve probably never forgotten it’s tantalizing perfume) adds a subtle floral note and the sorbet is served in shallow pools of bubbly champagne.
It’s quite an extraordinary partnership of tastes, and each spoonful is pure luxury as the sorbet slowly melts into the champagne.
A votre santé mes amis!
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