It’s tiny. But it’s oh-so-big on decadence.
The Coconut Collaborative’s Chocolate Dessert Pot is thick and fudgy, and tastes like velvety dark chocolate ganache. Close your eyes, and you can easily imagine enjoying it out of a crystal goblet at a fine restaurant, not out of a plastic cup in your own kitchen.
What’s more, it’s dairy-free.
That’s because it’s made with coconut cream.
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As smooth as it gets — home-made blackberry sorbet.
She made a blackberry sorbet.
The kind you find in a great ice cream store.
Blackberry sorbet.
And it was so good, she couldn’t brag much more.
Blackberry sorbet.
I think I love her.
With apologies to the late-great Prince, I couldn’t help but have that refrain pop into my head even though blackberry — rather than raspberry — was on my mind recently.
Dig a spoon in, and you’ll be singing the praises of this super easy “Blackberry Sorbet” recipe, too.
It’s from the new “Superiority Burger Cookbook” (W.W. Norton & Co.), of which I received a review copy. The book is by Brooks Headley, a punk rock drummer and James Beard Award-winning chef.
In 2015, he left the lauded Del Posto restaurant in New York, where he was executive pastry chef, to open a 300-square-foot basement-level vegetarian burger bar in the East Village, Superiority Burger.
He hasn’t looked back since. Unlike some of the more newfangled veggie burgers try their hardest to mimic ground meat, Superiority doesn’t take that tack. It’s clearly a vegetable-based burger in texture, but wow, does it ever pack an umami punch. It’s so assertively savory tasting that you don’t miss the meat. Even my husband, aka Meat Boy, didn’t, if you can believe it, when we tried it last year.