It's been a little while. Our Chef in Residence series took the summer off, and we're picking it back up with the third recipe from Rae Friedman.
It's a sundae. Yes, in October. Summer may be over, but this is the dessert I want after dinner right now: something to curl up on the couch with that still feels a little dressed up.
If you've never tried olive oil on ice cream, this is the place to start. The oil makes cold vanilla taste richer and a little savory, the jam brings the sweetness, and the flaky salt pulls it all together. It takes two minutes and looks like you tried much harder.
Rae's Bellemille Sundae
- 2 scoops vanilla ice cream
- 2 tbsp strawberry jam
- 1 tbsp roughly chopped pistachios
- 1 to 2 tsp Bellemille olive oil
- Pinch of flaky salt
Scoop the ice cream into a bowl. Spoon the strawberry jam over the top, then drizzle with olive oil. Finish with the pistachios and a pinch of flaky salt.
Blanket optional, but recommended.
