This week’s creation knocked out 4 new recipes in The Perfect Scoop. I made Profiteroles filled with Chartreuse Ice Cream, drizzled with Classic Hot Fudge and French Almonds. The flavors and textures fit together like a puzzle; perfect union. I modified the recipe to make the profiteroles gluten free as well.
If you are not familiar with the liqueur Chartreuse it is made in Chartreuse France and is the color, well, ‘chartreuse’. I had the opportunity while on a business trip in Grenoble France to pop over to dine in Chartreuse in traditional French fashion, over a period of four hours with wonderful courses of food, wine, conversation and laughter. We completed our meal with a small glass of Chartreuse. Apropos.
Chartreuse is only made by the Carthusian Monks of ‘Le Grande Chartreuse’. It is made from 130 alpine herbs using a formula from 1605. To heighten its mystique further, it is made by three Carthusian brothers and is protected by their vows of silence. It is difficult to describe the unique flavor. There is a hint of a mint of sorts, maybe anise and definitely an herbal taste. For my recipe I used the lighter yellow variety which is both lighter in taste and color as well as lower in alcohol content (though still respectably high at 40% by volume). It is the only liqueur to have a color named after it. Typically it would be mixed with soda or tonic, or on the rocks…..or made into ice cream (though of course that is not a serving suggestion on drink label).
My friends in Ireland always schooled me ‘Guinness doesn’t travel’ (though I think the addition of the compressed nitrogen ‘pod’ in current day cans which ignites upon opening the tab has changed this). I think Chartreuse is happy to be enjoyed internationally, though the ambiance of drinking it of course improves when in France. Cheers.