If you managed to somehow avoid Masterchef’s recent 10,000,000 ads about floating ice cream, please tell us the address of the rock you live under…we want in. For the rest of us, this is the dessert that has haunted our dreams. How does it float? What kind of sick person sets this as a challenge for amateur cooks? And where can we eat it? That last one we can help with, because this weekend the floating ice cream is arriving in Melbourne and soon after, it'll head to Sydney.
Dessert chef Christy Tania is bringing her helium-filled creation to an exclusive dessert pop-up at the Prahran Market from Thursday to Sunday, before coming to Sydney (dates TBC). Tania is the former head chef at Om Nom, Melbourne’s premier dessert bar (soz, Zumbo), and is basically known as a sort of freaky sugar prodigy. The Mozart of meringue.
There’ll be two different versions of the floating ice cream to try: the original vanilla and cherry cognac semifreddo, and a new chocolate and cognac version. Both are decadent, delicious, completely OTT, and cost $30. Tania will also be unveiling a few treats and surprises from her brand new ice cream store, Glacé (her first solo bricks and mortar business, due to open in August). Get excited, guys.
To be honest, details of the Sydney pop-up are pretty scarce at this stage, but we'll keep you posted, obvs.
If you like floating ice cream, you're gonna love these: Sydney's Best Chocolate Covered Everything.
Image credit: Om Nom