Gettin’ fizzy with it.

(Strawberry, rhubarb, lychee and gingerbeer)

While out running today, I caught a glimpse of the perfect wisp of a cloud. It trailed like the fabric of a dress and hung in the sky, glowing with the orange of a setting sun. I can’t adequately express the emotions I felt when I saw this cloud, but it made me think that one day I would like to create a dessert that could elicit a similar reaction.

In the meantime, I have this strawberry dessert that seems to be missing a certain something, though I can’t decide what it is. It has strawberries, marinated in a little sugar, rhubarb strips lightly cooked in gingerbeer, gingerbeer jelly, some frosted pistachios, coconut snow and a scoop of lychee sorbet. It is light and refreshing with a faint hint of ginger from the jelly, which ties all the elements together. Yet, something in the back of my mind tells me that it’s incomplete.

Maybe it’s just a symptom of this general disatisfaction I’m feeling at the moment. There are currently aspects of my life that concern me but thankfully there are also certain people around I can talk to or have a laugh with, which enables me to stand back for a moment and think (with a little humour), How on earth did I get myself into this situation?

I was reminded of it when I read Helen’s recent post, and while my concerns pale in comparison to hers, I feel as though I can relate. So, I’m dedicating this post to her with hope that it will brighten up her day a little.

(Gingerbeer marshmallows, rolled in ginger sherbert)

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