Hazelnut Semifreddo, Cafe Au Lait Ice Cream, Bourbon Sauce, Popcorn @ Patois
Throughout Europe, confectioners are forever playing with hazelnuts. It is slowly catching on here. If you need an example of why this is worth pursuing, sample this rich dessert at the bistro on Laurel at Webster Streets. The flavor dimension brought by the hazelnuts to the intensity of coffee-tinged ice cream is nice, the bourbon adds an interesting smoky snap. The popcorn is just a joke. Because hazelnuts lower the melting point of almost anything to which it is added, eating this has a unique cooling sensation beyond what you'd already expect from semifreddo and ice cream.
