February 26, 2013
from Chef Christopher Britton
I had a fantastic Valentine’s meal at Vermillion Restaurant in Old Town Alexandria, VA. Naturally, they saved the best for last with a dessert that played on iconic flavors with their version of a Hostess cupcake, Snicker bar, and chocolate fudge pop. The highlight of the dish was a popcorn ice cream made by infusing the Crème Anglaise with pop corn before placing it in the ice cream maker. It had a sweet, salty, and almost caramel flavor reminiscent of kettle corn at the fair. Did you know you could easily make a savory “ice cream” by infusing your own creams with our Minor’s Bases or Flavor Concentrates? How cool would it be to serve a lobster salad in a martini glass with micro greens, sourdough toast points, and a dollop of chervil and lobster ice cream?