Press Mention – Independent

Les RoutiersWe had a nice little write-up in the food supplement of today’s Irish Independent.

It was in conjunction with Les Routiers, with whom we’ve applied for membership, and I want to thank Margaret for setting it up.

For anyone wondering, the suppliers listed in the article are not all correct. For a complete list of our suppliers, click here

Let Them Eat (Ice Cream) Cake

Ice Cream Cake We’ve been making ice cream cakes on and off for the past few years, mostly for birthdays. They are something that we have never marketed, but rather something spread by word of mouth.

This year, however, we’ve been taking them a little more seriously, and have tried to have them in stock most of the time in the Killarney shop for people to eat by the slice. For the past month we’ve had them in the Dingle shop as well. People absolutely adore them.

Eating Ice Cream CakeThey are deceptively simple and extremely tasty. I wanted to photograph the slice on the right, and I ended up eating a good part of it before I took a decent photograph. Then I ate the rest…

We’re still trying to work out the best flavour combinations and the best decorations.

However, we are going to try to get some into a few shops around the country by Christmas, so stay tuned if it’s your kind of thing…

P.S. We can make them gluten-free!

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Pear and Ginger Zabaglione

Zabaglione One of my favourite desserts is zabaglione, a rich Italian custard, made with Marsala wine. It’s complex, not too sweet, and packs a nice alcohol punch. I’ve had a bad cold the past few days, but today I felt recovered enough to pull out the pans and treat myself.

Pear and Ginger Zabaglione


2 poached pears (see here)

5 egg yolks

100 g sugar

1 teaspoon fresh ginger, grated

200 ml dry Marsala wine

Mixing custardWhat to Do:

1. Beat together the egg yolks and sugar until they turn pale yellow.

2. Add the Marsala wine, beating all the time.

3. Add the ginger.

4. Transfer to a double boiler (I used a metal bowl over a pan of water).

5. Continue whisking the mixture until the volume doubles and coats the back of a spoon.

Zabaglione6. Remove from the heat and allow to cool.

7. To serve, distribute the custard among 4 bowls and top with the poached pears.

Serves 4

Note: This dessert works well with many different fruits – strawberries, peaches, etc. Have fun and experiment.

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Return of The Scone

Scone with Jam and Cream Back in 2000, when we first opened the ice cream shop in Dingle, we served scones. Within a short amount time, however, we discontinued them.

The reason was that we were having trouble making people understand that we were a high-quality, gourmet ice cream cafe, since that concept didn’t exist in Dingle. Back then, we found that serving scones was a negative positioning statement – it was what cheap cafes offered along with thin coffee and white bread ham sandwiches.

SconesTimes have changed, however, and we have always felt that a good scone, served with cream and jam, however, is a tasty treat.

So they are back for a trial run in the Killarney shop only, baked fresh every morning, and when we sell out – that’s it for the day.

So far it seems to be working well, and it does give people another option, especially early, when they might not yet be in the mood of cake or ice cream…

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New Member of the Family

New baby with Conor Congratulations to my brother and to my sister-in-law, who gave birth this afternoon to a healthy baby girl! We are delighted to have a new member of the family, and my nephew Conor was most thrilled of all…

New Baby and Sean 

 New baby with Wiebke, Conor

For anyone who wants more, here’s a couple of links to video on Youtube:

Conor and baby


YouTube Take Two – Eating Sachertorte

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Since our baker Wiebke is going on maternity leave, I grabbed the last slice of her decadent, chocolate-y sachertorte….

By the way, as per the comment on the last post, Tuppenceworth has a great article on video rights provided (or not provided) by various providers…

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