Quote by Sarah Strohmeyer

“We each get a ramekin to taste. Tapping my spoon against the brittle caramel shell, I am rewarded with the satisfying crunch that distinguishes the great brûlée. Underneath, the slightly tart strawberries remain red, fresh, and firm, bursting with flavor enhanced by the sweet rum and cream. So simple and light and, yet, so rich. I could linger forever, but already we are on to the next lesson: almond-infused hot white chocolate over iced berries. How bizarre. "Very popular in England," D'Ours observes, a tad derisively. I find myself strangely mesmerized by the melting of white chocolate chunks into heavy cream, a slight almond fragrance emanating as the mixture swirls and warms in the double boiler. I've never been a fan of white chocolate. I've never seen the point of chocolate without, well, chocolate. But I have a feeling I'm about to be converted. The frowning Angela distributes bowls with red and blue frozen berries slightly thawed. From a little pot, she pours the hot white chocolate sauce over them and it thickens immediately, on contact. To top it off, she sprinkles on a few chopped almonds. "Bon appétit," she snaps, filling my glass of champagne. Okay, I may have just passed dying and stepped directly into heaven. This is, hands down, the most fabulous thing I've ever eaten. It should be illegal, it's so good. And the weird thing is, it doesn't even taste like white chocolate over frozen berries. It's sweet and perfumed and something else entirely. It's gooey.”

Quote by Sarah Strohmeyer