Easily one of the best icy thingies I’ve had in a while, this is the BlackBerry Yogurt Parfait by Como Cuisine’s Pastry Chef Tao (I hope I spelled his name right).
That semi-circle frozen block is pure, shock-to-the-heart-intense fruitiness which manages to hit Goldilocks’ “it’s just right” in terms of sweetness. The texture isn’t very crystalline either as the yogurt rounds things out beautifully.
What enhances this dessert further is the aromatic bergamot “snow”. The aromatic addition spells sophistication from the get-go.
Thank you Head Chef Tim Dare for arranging to send this over to my table even when you’re far away on holiday 😆