I thought I was going to interview the owner of a bespoke ice cream company. I left with a new obsession.
The basic recipe and method hasn't changed much in a thousand years.
Who even wanted crème brûlée anyway?
The ice belongs in your drink, not outside your door.
Daniel shows us how to combine pork tenderloin and bacon into a mouthwatering dish called "Pigs in a Garden," as well as make a simple combination of herbs, lemon, and sugar into a super-refreshing granita.
Most Italian ice is loaded with sugar and artificial flavoring, and is vaguely reminiscent of the fruit it's intended to represent. This granita is the exception.
Apart from the obvious scope for creativity that comes with running a pastry section, the best part of the job is that your imagination is trusted. No one fucks with the pastry chef.