TriumphA dinner party-devoured dessert speaks for itself.
A trek to south America for dulce de leche
At least, at the time, that’s what it felt like to make dulce de leche cheesecake, the cover recipe for April’s delicious. But, I’m glad to say, this does have a happy ending – I count this as one of my greatest triumphs. It all started when our friends invited us over for a dinner party. I was in charge of dessert. Because dessert’s kind of my thing; it’s what I do for dinner parties. Hunting around my tried and true recipes, nothing satisfied me and I felt the need to be brave – to experiment, as Emperor D puts it.
|Dulce de leche out of the can|
|Not quite as pretty as delicious' version, |
but still, um, delicious!
But oh, it was so worth it. At the dinner party the next day, it was clear that it was a winner. Putting the finishing touches on – dulce de leche sauce and toffee shards – brought it all together, and literally crowned a culinary achievement. Of course, mine didn’t look as pretty as the one in delicious – I mean, they have food stylists – but it’s all in the taste. Looking round the table of friends with satisfied looks on their faces made what seemed like a trek to South America for dulce de leche worth it.