As I said in the previous post, Caramelized Ancho Chile & Cinnamon Almonds, are you ready for one of the most spectacular desserts I have ever created? It is so indulgent, so bright, so refreshing, so festive, and so sinful (Using fresh strawberries out of season? Have I gone to the dark side?) that it may well be the PERFECT dessert with which to bid winter a grateful farewell. Goodbye freezing rain, mud, ice, and threats of snow. Goodbye short grey days and long dark nights. Have a safe journey to the other side of the globe, and please please please don’t hurry back.
Is there anything better in the world than a scoop of the richest vanilla bean ice cream you can get your hands on and a generous topping of an equally rich dark chocolate sauce? Okay, maybe add a couple of perfect strawberries to that picture. And then, since we’re talking perfection here, how about a small handful of toasted almonds as well?