Confession: I really like to play with my food, and I think you should, too.
This dessert was the result of pure experimentation, and yes—I would do it all over again. My neighbors had asked me to bring a dessert and I had nothing made, and no time to go to the store. Determined to find something in the house, I combed the fridge and cupboards and found myself with a totally weird melange of ingredients.
Here’s why this kind of experimentation is important: It teaches you how to make your kitchen a friendlier, more knowable, more fun and exciting place. Playing with your food gives you the freedom to discover what you like, and what you don’t—to become your own favorite chef. Hence: Don’t be afraid to play with your food. Start to develop your own kitchen intuition.
Here, melting chocolate chips with rosemary opens up a whole new world of flavor, the goat’s milk yogurt provides a creamy yet healthy base, and the maple, blueberries, and sea salt round out a sophisticated finish. These blueberries were fresh from the farmers market, and some of the best I’ve had in years.
Ingredients
- 3 cups plain goat’s (or cow’milk yogurt whole
- 1 cup semi-sweet or dark chocolate chips
- 1 tsp finely minced fresh rosemary leaves
- ½ cup fresh blueberries
- maple syrup to drizzle
- sea salt flakes or coarse sea salt for garnish
- leaves extra fresh rosemary for garnish
Instructions
- Melt the chocolate chips and minced rosemary on low heat, stirring constantly (or use a double boiler if you’re feeling fancy, or a microwave, if you’re feeling lazy). Spoon yogurt into bowls or cups, and top with a generous serving of the rosemary chocolate ganache. Top with blueberries, a drizzle of maple syrup, a sprinkle of sea salt, and a few rosemary leaves.
