Throughout the writing of this book, my husband, Miles, has been very concerned with the number of chocolate offerings (he worships chocolate). Don’t get me wrong, I like chocolate, too. Earthy and comforting, I find it’s a natural match for a pantry staple of mine: sesame oil.
Bunet is a classic dessert from Piedmont and every home cook has her version of it. This is 93-year-old Ida’s recipe, or rather her mother-in-law’s recipe because Ida learnt it from her.
The biggest reason I like tofu is that good tofu has a custard-like texture. No wonder then that silken tofu is often used to make a delicious, creamy chocolate dessert.
My lime tree and avocado tree are both full of fruit in winter, so this was almost a way of preserving them. It’s a little out of season for ice blocks, but this will transport you to spring for a moment.
This little ‘instant gelato’ recipe won a silver medal no less! If you are trying to imagine what it tastes like, strawberry cheesecake would be the closest thing I can think of. It’s a great recipe as it doesn’t require churning or a special ice cream machine, or even more than ten minutes of your time!