This is my favourite use of sweet festive leftovers, including Christmas cake and leftover biscuits or cookies (I use gingerbread), which pair so well with my gluten-free brandy snap baskets.
If you go to Greece, you will notice small kiosk-like shops called periptero selling ice cream. This is our interpretation – the addition of almonds and salt flakes takes it to the next level.
Everyone holds their breath as I wield the hot iron. Trepidation gives way to smiles, as the sweet clouds of burnt sugar, singed ripe cherries, and vanilla notes of the ice cream meet. Few things are certain in this life – the impact of this dessert is one of them.
With summer fast approaching, I have found myself pondering all things summery; swimming pools, jandals, cold beverages and of course ice creams.
In it’s new residence of Gore Street in Auckland’s CBD, Giapo’s creativity and limitless ice cream inventions continue to impress. ...
