Just before, we’d all dug (and dug and dug and dug) into a pot of Mövenpick Gruyère Double Cream Ice Cream with Meringue bits and a touch of caramel in it. It was surprisingly good; you could taste the sweet, rich cream in every bite lafite rothschild, and the little crunchy nubbins of meringue provided a little bit of variety in the But the dessert another guest ordered became the star – and the most photographed – dish of the trip. (Even more so than me. Hrrmph hong kong property agents!)
Out came a towering mound constructed precariously of meringues and whipped cream. Getting it from the kitchen to the table was quite a remarkable feat, and polishing it off would be another. But I trained my guests all week, and since this was the final meal, as they passed it around the table this dessert that took over a dozen people to tackle, I kept my faith in them. Well, until the waitress came breathlessly running over with a dish of ice cream that was meant to be plopped in the center portable interactive whiteboard.
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