#77 Revisited (aka, Ice Cream Take Two)

I had a relatively brief list of groceries to purchase today, but one item I did “need” to get more of was ice cream.  (One of my readers was slightly shocked to learn that I eat ice cream multiple times a week.)  As I perused the offerings in the freezer case, I saw a new item: Tiramisu Gelato.  Hello….

I still remember the day I had my first bite of tiramisu.  I was 24 years old, and was at a business dinner with a group of coworkers.  We were dining at a semi-decent Italian restaurant, and when it came time for dessert, our boss placed an order for one of everything.  I had never heard of tiramisu before, so when a huge bowl of what appeared to be cocoa powder came to the table, I was confused.  As the ingredients were explained to me, I was unimpressed (and dare I say even a bit turned off.  Cheese in a dessert?  And what the heck is a ladyfinger?  And the whole mess is soaked in coffee?  Yuck.).  But I was encouraged to at least try a bite, so I grudgingly complied – and my eyes perked up as the smooth, sweet, creamy goodness hit my tongue.  Oh, wow.  The dessert was fantastic.

I now order/consume tiramisu whenever the opportunity presents itself; but the opportunities are rare.  So when I saw the gelato today, I wondered how it might fare compared to the real deal.  I was doubtful; but since I was also not overly satisfied with my first foray into a new ice cream venture (i.e., the original #77 on my 101 list), I thought, well, what the heck.  Maybe I’d get lucky and enjoy the new flavor; but if not, at least I can say I really did give #77 my very best effort.

This evening, I extracted a bit of the gelato from its container, and placed it into a bowl.  I was impressed by the texture straight away; it was the perfect ice cream consistency (firm, yet soft enough that it melted on the tongue instantly; cold, but not deep-freeze frigid).  I also noted the generous helping of cocoa powder dusted over the top of the entire tub of gelato – and was impressed by the authentic approach to the classic dish.  I gingerly consumed the first bite of the sweet treat… and was amazed (and very pleased) that it tasted exactly like the dessert I first noshed over a decade ago.  Y. U. M.

I’m delighted that I can now have a (quasi) tiramisu experience any time I want!  And once again, tiramisu surprises me.  I like the way this version of #77 turned out much better than the original.  🙂

Stef