…for ice cream? Clew’s Alison will definitely make a detour:
Is being in the Rollingergrund near Merl? Does it make sense taking a detour through Merl from Kirchberg to Bridel? I can find lots of excuses to reply yes to these questions.
Why? Because if I am passing through Merl between midday and 8pm it means I can stop by at Bonomeria, the Gelateria on rue Wurth Paquet, just up from the Place de France off the route de Longwy, and enjoy a cone of Bacio ice cream.
And I am not really an ice cream fan, I would generally choose a piece of cake or chocolate over an ice cream. But now I am hooked. The roasted Piedmont hazelnuts have me in their grasp and are making me add loops to my usual running trail. I was envisaging a lean body to keep me motivated on my runs but that has been replaced by a cappuccino coloured hazelnut ice cream topped with whole hazelnuts and caramelized nut pieces.
Who is responsible for this? Andrea Bonome, from Parma. Passionate about his ice cream and creator of wonderful ice creams made from the finest natural, seasonal ingredients with no artificial flavourings, colourings or preservatives. Also on offer are fresh fruit sorbets, frozen desserts (yes of course tiramisu), and starting in May, Bonomeria will also be offering frozen yogurt with toppings such as pistachio, pieces of melon and peach, drizzled with warm nutella.
You can take a seat there in the modern green and white setting and enjoy your ice cream or you can also takeaway a selection of your choice in large polystyrene tubs. The kitchen is behind a glass window, on view, so it is a great place to take a break from it all and have a taste of summer or dream about your next holiday. If you are a fan of Italian cuisine, Andrea has been known to share some secrets to perfecting savoury Italian dishes too.
What more can I say – it is well worth the detour! They also cater for parties. More information here.
If you fancy trying to make your own ice cream here is a recipe to make your own strawberry ice cream without an ice cream maker, but still having a creamy result. Don’t be put off by the Italian meringue, it is easier than you may think!
Strawberry ice cream (serves 8)
- 300g strawberries, hulled
- 250g caster sugar with 130ml water
- 4 large egg whites
- 350ml whipping cream or half fat double cream
- Blitz the strawberries in a food processor until smooth and pass through a fine sieve in to a bowl and discard the seeds.
- Gently heat the sugar in a small pan with 130ml of water until it dissolves. Increase the heat and boil for 7 to 8 minutes. When you leave a blob on a plate for 15 seconds it should feel sticky to the touch but be firm . If you have a sugar thermometer get it to 122°.
- Whilst this is heating whisk the egg whites to soft peaks. Then slowly pour in the syrup whisking continuously until stiff, continue to whisk even after all the syrup has been poured in, for 8 minutes. This ensures that the sugar syrup cooks the egg whites and leaves you with what is known as an Italian meringue.
- Whip the cream to soft peaks and carefully fold into the meringue with the strawberry puree then pour into a freezer proof container and freeze until firm. (If you want a deeper pink colour you can add a few drops of food colouring).
Happy ice cream days!
Text by Alison Korter-Lacki, April 2015