As a starter on a sunny summer’s day, what could be better than goat’s cheese ice cream served with gazpacho? The tangy cheese is the perfect accompaniment to the chilled tomato-based soup.
It’s a simple enough recipe, involving a soft goat’s cheese, some cream and milk and a little salt.
I was inspired to give it a try as part of an effort to develop some interesting cheese-based ice creams that we can offer in our future cheese and wine business. After all, everyone loves ice cream, right?
“Even after Nick left, there wasn’t much chance of having a moment to relax. Half an hour later, France took on Croatia in the World Cup final”
We had one of my closest friends, Nick, to stay last weekend. I had made the ice cream in advance, as I knew it would be a full-on couple of days.
Because he has a form of ADHD, Nick needs constant entertainment. A quiet moment is out of the question when he’s around.
So we kept him busy. On Saturday, we took him shopping, met friends for drinks, dined out en plein air and, finally, watched the fireworks in Lille’s citadelle to celebrate Bastille Day.
Sunday involved a trip to the local market to pick up provisions for him to take home. It was bakingly hot, so when we got back and lunch came, he wolfed down the ice cream and gazpacho.
Dessert proved another master stroke – lavender and raspberry panna cotta.
However, even after Nick left late on Sunday afternoon to catch the Eurostar back to London, there wasn’t much chance of having a moment to relax. Half an hour later, France took on Croatia in the World Cup final.
There can’t be many people who don’t know the outcome of that match. Let’s just say that Lille partied well into the night.
All in all, it was quite a weekend. Though certainly not a quiet one.