If you’re thinking that you’ve been ‘set up’ by the previous post for Chocolate Sherbet, je suis coupable. (I am guilty.) You likely know Adam Ried as the man who obsessively tests equipment and recipes on America’s Test Kitchen. He was also an editor at Cook’s Illustrated for ten years. So when I saw his new book devoted to milkshakes, because I always have a freezer full of ice creams, sherbets, and sorbets, I was delighted to have a fool-proof collection of well-tested recipes—and my blender has been begging for mercy ever since.
Because he’s super-sweet, I asked Adam if he’d like to share a recipe from Thoroughly Modern Milkshakes, his all-new collection of milkshake basics, plus everything from Malted Caramel to Mango, Chile, and Lime. I was delighted when he agreed.
So get out those blenders, and welcome Adam Ried!.. dl
Shake de l’Opéra
Quick….. what leapt to your mind when you read that word? For the culture vultures among us, maybe it was Monteverdi. Or Mozart. Or Wagner.
For me, it would be chocolate (which, admittedly, often comes to mind no matter what words I’m reading), followed immediately by coffee, and then almond.
This winning flavor trifecta defines gâteau de l’Opéra, an ever-present stalwart of pâtisseries from one end of Paris to the other. Most gâteaux de l’Opéra hew pretty close to this alluring formula: thin layers of almond cake, soaked in coffee syrup, alternated with layers of coffee buttercream and chocolate ganache, all hidden under a cloak of glistening chocolate glaze.