I don’t cook and I rarely bake. Even so, I am always on the look-out for very simple recipes in case the domestic mood strikes. I recently saw an ad that featured this beautiful dessert offered at the modern french restaurant Marche Moderne in Costa Mesa, California. The dessert combines two of my favorite sweet indulgences: gelato and macarons. This is an easy dessert to recreate and what I love most about it is that it involves absolutely no baking. My version is all about the art of assembly which can make even someone like me look like a professional.
The Marche Moderne version is described on the menu as a combination of “strawberries, Yuzu Mousseline, Pistachio Nougatine Raspberry coulis and Pistachio gelato.” Don’t let the fancy culinary jargon intimidate you. Making your own version of this delectable dessert is actually very simple. I have oversimplified the ingredients here so you can personalize it with your flavors of choice and put your own personal touch on it. You will need the following ingredients:
- Your favorite macaron flavor. Unless you are proficient in the skill and art of baking French macarons, I suggest that you just simply purchase them. Since I am in California I find it easiest just to buy mine in person at ‘Lette Macarons although they will also ship.
- Gelato. Almost any macaron flavor will work with vanilla bean gelato. If you choose a flavored gelato just be sure to select one that will not compete with the flavor of your macaron.
- Fresh fruit.
- Crème fraîche.
- Finely chopped nuts. (optional, especially if you or your guests have allergies)
Bring macarons to room temperature. Separate the top and bottom of a macaron and add a small scoop of gelato to bottom of a macaron before adding back the top of the macaron. Sprinkle a small amount of nuts on the gelato onto the top side of gelato. To decorate your plate, add a dollop of crème fraîche and top with fresh fruit to compliment your mini macaron ice cream sandwich. Enjoy!