This was not the kind of dessert designed to impress in the first spoonful. It became better as the elements met: a dark caramel sauce, soft cream, fresh fruit and a small bitter note at the end.
I liked that it was not excessively sweet. Each component had enough room to be noticed, and the portion felt right after dinner. It is the kind of dessert that slows the table down for another ten minutes. Sometimes that is exactly what a good final course should do.
When I started baking, I wanted a way to document the experiments, triumphs and occasional kitchen disasters — while honouring the flavours of my hometown and trying out new things.
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Occasional emails from Dylan’s kitchen. No noise — just the useful and delicious bits.
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