So how did we end the meal which started with salty and sweet manchego and homemade jellies, jamon jabugo pate and shrimp remouladeâ€¦.then progressed to damson plum and port glazed duck or soy and kalamansi jelly roasted chicken and saffron risotto and a 41 year old red wine? With more jewel tones and different texturesâ€¦ First we had a plate with a small slice of Vargas butter cake, paired with a scoop of store-bought Haagen Daz Vanilla ice cream with a generous ladle of homemade mixed berry compoteâ€¦
The compote was inspired by the berries in the freezer. A quick look yielded frozen blackberries, blueberries, strawberries and raspberries that I put in small pot, added sugar and some fruit liquer and placed over medium heat until blended and voilaâ€¦
The easiest and incredibly yummy sauce for ice cream, cakes, whatever. This would go great in a sundae, or with some sliced fresh fruit or with cake and ice cream as served up topâ€¦
Finally, if that wasnâ€™t enough to eat, you could also have a slice of this visually stunning frozen mango torte which another friend sent over as a birthday present for Mrs. MM. This cake, from “Sweet Bella” was just incredibly beautiful to look at and a nice fruity way to end the meal with a strong cup of tea or coffeeâ€¦ But wait, you must have room for a single little sliver of wickedly dark chocolateâ€¦we did.