Don’t make the mistake we did! On reading Time Out’s listing for what to eat at Morito, we misinterpreted the “Malaga raisin ice cream with Pedro Ximenez sherry” as a cheeky demand on the magazine’s part for us to construct our own hybrid dessert by ordering sherry to accompany our ice cream.
“In actual fact, it wasn’t such a bad error to make!”
On tasting the sherry it was clear that this was a pudding in itself (in a way I’ve never before appreciated of a ‘dessert wine’) – super-sweet and with an amazing raisin taste which surprised me with how little it tasted of fresh grapes. When the ice cream arrived – or rather was scooped into bowls and had a thick red-brown liquid poured over it (should I say ‘constructed’?), we realised our mistake! In actual fact, it wasn’t such a bad error to make!
And then, something extraordinary happened. After the first mouthful Rachael uttered the words ‘this is in the top ten’. Completely matter-of-fact, completely unprompted.
The ice cream was a relatively straightforward, simple offer, with a light vanilla punctuated by the punch of Malaga raisins. Complexity, richness, a shaper edge, and, frankly, a lot more sweetness was added from the shot of sherry poured over.
I don’t really rate rum and raisin as an ice cream flavour, but this raisin and sherry I could certainly get used to. In fact, this is a great dessert I might make at home, for those times when I have an elaborate starter and main and want a simple sweet as much for my cooking sanity as to avoid overpowering guests’ palates. Vital to get really good quality ice cream and a top notch (sweet!) sherry. I’ll definitely try it!
12/100 of Time Out’s recommended list