Thursday, 24 September 2009

Le délice gastronomique


The salamander's dessert

A bit off the beaten track here (ok further than normal). This is something fire eaters used to present, usually in one of 3 different ways. The one involving petrol we are going to brush right past, because ingesting petrol as well as being dangerous is foul.

The other 2 are more interesting to us, at least from the point of view of a blog such as this. Both require high/over proof alcohol. My favourite being a mix of Kirsch (preferably Kirschwasser) and brandy (I suppose an asbach would be proper, but I'll go with a VSOP cognac myself). Any over proof will do, infact 151 rum would have been ideal if I'd had any left. Since I was testing & not aiming for the perfect taste a shot of le fee parisian formed the alcohol component.

Thats it lit there in a fireproof (in this case pyrex) bowl. Some took this as far enough, stuck in a soup spoon (preferably one of those Chinese ones, it'll look good and being pottery can withstand the abuse).

That however doesn't really deserve the title, that comes about when fruit is added, usually some form of dried grape (for brandy mixtures) or cherry (if Kirsch was included). Being in a frenzy of curiosity I made do with banana, which would go really well with the 151 rum (and maybe a splash of falernum). This ends up kind of like a fondue, but the consequences of not keeping your morsel on the fork are well a bit more serious.

I'm very tempted to make this into an actual dessert for Saturday's BBQ. A little brown sugar or cocoa powder to dip the banana slices into, before plunging them into the flame, would make an interesting taste and the squeamish could always extinguish before eating.

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