Welcome Fren, 🏝
The cool Fall breeze 🍂 is now officially in the air making all the senses aware of new ingredients to eat and enjoy! Before we go full on into Fall, gonna a throw a slight curveball for you today.
While there’s never been a more important time to control what you’re putting into your body, I’m also not a maxi. Things like “no sugar”, “no carbs”, etc (unless specifically assigned by your medical professional) have never made much sense to me. I believe you can control macros, exercise and eat delicious food. It does take some effort.
But the idea you can never eat a piece of pie, or indulge in fresh pasta, etc seems to be the flip side of the obesity coin. We have five senses of taste: sweet, sour, bitter, salt and umami. No reason we cannot enjoy all of these.
The issue with desserts is that even when making at home, most recipes have entirely too much sugars. Why? I blame in large part the progressive increase in Western diets of high sugars, HFCS, stabilizers, fillers and seed oils… which have a cumulative effect of dulling your palate which means you need more sugar to get that sweet tingle on your palate that we all enjoy.
Moving on, here’s a classic dessert that when made correctly has the perfect balance of twangy sweetness.