Porcini mushroom ice cream with black chanterelle jam (550 rubles) is a perennial dessert hit at the Mushrooms restaurant, which used to feature mushrooms in almost every dish. Now the main menu has shifted to Italy, but mushrooms still take center stage, even in the ice cream. Depending on the season, the jam is updated; last month it was made from morels.
At the restaurant Ikura chestnut ganache is spread on a scoop of rice ice cream from a special cooking device (1350 rubles). The meditative preparation and the unusual Japanese combination of flavors will allow you to slow down in hot Moscow, even on a weekday.
On June 10th, all guests on the veranda of the Alma restaurant in the Science Valley of Moscow State University will be treated to a scoop of homemade ice cream or sorbet. Flavors to choose from include hazelnut, vanilla, fermented baked milk, or chocolate, and sorbets include strawberry, lime-basil, sorrel, or raspberry. You can order coconut ice cream with fried strawberries separately (1290 rubles)
Aesthetes and beer lovers in the gastropub “Bibirevo” can combine two products in one: creamy ice cream with milk chocolate made on the basis of beer Guinness (300 rubles) and served in a crispy waffle cone.
If for some reason ice cream is not your goal right now, you can simply recall the tastes of Eskimo “Magnat” , which are now embodied in curds “Danissimo” . Trendy curd desserts “Salted Caramel Cream Cheese” and “Chocolate Truffle” reveal these popular tastes in a new way, and the salty-sweet combination in the first and the dense velvety brownie in the second play on contrasts and make the new products even more memorable. By the way, you can cool the cottage cheese briefly in the freezer before serving – and it will be a special treat.
