And that means it’s time for cool, refreshing desserts to make their way onto the menu, nudging the warm, comforting sweets out the proverbial door. Though its only halfway through February, the chilly, rainy weather seems to be giving way to gorgeous sun soaked days and Technicolor sunsets here on the Tomales Coast.
I’ve starting planning my future menus accordingly and have been researching ice creams, sorbets, and granitas daily. For Valentine’s Day itself, along with the necessary over-the-top chocolate dessert, the Malted Fudge Torte, I decided to offer something a little lighter and refreshing to conclude the decadent dinner presented by our talented Executive Chef Austin Perkins. I took the nostalgic orange and vanilla “creamsicle” many of us grew up with, and gave it a more refined tropical twist with a parfait of Passion Fruit Sorbet, paired with Fior De Latte Buffalo Milk Gelato, garnished with Champagne Sabayon and Raspberry Coulis for a romantic touch.  As if Mother Nature herself knew what I had planned, Valentine’s Day and evening were sunny and warm, just right for a cool dessert! The resounding success of the Passion Fruit Creamsicle has inspired me to add it to the current dessert menu for a limited time, while I wait for spring to give me some local bounty with which I cancreate my spring and summer menus!

Share this: on Twitter on Facebook on Google+