The tartness of blackberries and the vibrant purple of the juice made this tasty and delicious blackberry sorbet a lovely counterpoint to the rich chocolate mousse with a bitter dark chocolate glaze. The fruitiness of the sorbet complemented the creaminess of the mousse, and the overall smoothness of both was balanced with crunch from the obligatory chocolate ‘soil’. Who calls food on your plate ‘soil’? When did we start eating dirt? For those uninitiated, the ‘soil’ is crumbled biscuit toasted lightly with real butter for a distinct salty crunch. It adds another dimension of flavour and texture to the dessert.
Visually simple on a plate, but a lot of technical preparation in the background. All these elements combine to be elegantly presented as a dish. Food is life, but good food is to be celebrated. I tripped over this morsel at a luncheon at the ‘G’ – and celebration it was, with several courses and matching wines. Is there a better way to spend a Wednesday afternoon? Is there a better way to finish a lovely luncheon? I ask you!