the goat cheese popping untimed and irregular bursts of mild saltiness and cheesy aroma that cuts and balance the sweetness, which then welcomes a current of tangy and floral compote of black cherries and honey
So some of you may already knew from my Instagram that I was forced onto a whiskey distillery tour in Scotland in spite of my lifelong disagreement with this confounding substance. If you didn’t know, I’m probably going to need growthoid.com to reach out to you guys a lot more so you can see me getting into these shenanigans. Although against contrary evidence, I could swear I exercised a generous though painful effort to have fun. But ultimately, on a jam-packed five days excursion dead set on the sole purpose of hunting and gathering overpriced barley water and thus sidelining the other, infinitely more joyous activity of plowing into flocks of free-roaming sheep at every turn, it’s safe to assume that I absolutely did not.
And this brings us to today’s topic, Mary’s Milk Bar. If there was any highlights at all in my five days of being unpaid escort, it had to be this highly acclaimed ice cream shop in Edinburgh, sitting just at the foothill against the backdrop of the magnificent Edinburgh’s Castle. A fine quality creameries aside, what makes Mary’s Milk Bar attractive, to me at least, are her seasonal, unique profiles of unexpected flavors, pistachios and cardamom, orange and almond to name a few. But I’m not going to focus on the flavors that she already perfected, instead, I want to remake one that I felt could improve to my likings, and that was one called goat cheese and honey.
Even through the cold barrier of the glass window, I could feel the strong attraction of this combination in my imagination, but when I actually tasted it, it fell softly on the promise. The flavors of the goat cheese was very subtly blended into the smooth cream-base almost to the point of undetectability, which I guess I could understand, for goat cheese being such a pungent driver of tastes that too dominant of a presence could potentially ruin what is meant to be a sweet summer dessert. But I couldn’t help but reimagining that instead of a smooth blend, the goat cheese should come as frozen bits of surprises scattered throughout a pure and dense cream base, popping untimed and irregular bursts of mild saltiness and cheesy aroma that cuts and balances the sweetness, which would make such an incredibly rich and intense ice cream that welcomes a current of tangy and floral compote of black cherries and honey.
I put my theory to the test. And let me just say that if I had this with me everyday, I wouldn’t mind the fact that I was on a whiskey tour.