Running in to fall, still grasping onto the straws of summer...

Losing the warmth of the summer and the long day is never very fun, but carreening into fall has it's advantages — cider donuts, hot pumpkin pie, soups and stews — all make it worth while.

Of course, I’m still holding on to summer and the French Food and Drink Federation is a great help with that. They were kind enough to make my desire to hang on to summer all the more easy with some delicious items — ones that I had to come up with something even more summery for.

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Included were some amazing items, but the ones that caught my eye were:

A dessert was defintely in order. As I’m just not that creative, I had to enlist some help from renowed Houston Chef Austin Simmons for some creative inspiration. What we came up with, for these delectable French ingredients, what nothing short of a memorable close to a long summer, with fresh tastes, fruits, and a crisp cool send off.

First on the bench, a sorbet…

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A Wild Strawberry Sparkling Lemonade Sorbet, to be exact…

To pair, an Apricot, Almond, Coconut Milk Broth

And for an accent, crushed violet and anise mint

How does that sound??

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What it sounded like to me was summer!

  • Wild Strawberry Sparkling Lemonade Sorbet

  • Apricot/Almond/Coconut Broth

  • Lavender Chantilly Cream

  • Textural Violet/Anise Mints

  • Wild Strawberry Coulis

  • Fresh Local Mint

These ingredients, direct from France were incredible, particulary the Violet and Anise mints. Long lasting and the addition of a single anise see in each one was unusual but welcome. Definietly an interesting treat.

The dessert as a whole was fantastic — summery, crisp, minty, and smooth. The addition of coconut milk to the broth added a layer of succulent fat that kept the taste of the sorbet lingering. I’ll definitely have to make this again… or maybe just go to France.