“Ice cream is my favorite thing, hands down,” Nicole Harrington says. “Because you can get weird with flavors.” And ice cream, more than the torched meringue shell or the soft cake underbelly, is the cold, delicious heart of this, the dessert menu’s answer to the armadillo. Harrington uses brown sugar and cinnamon ice cream on top of spongy pumpkin cake. Many Alaskas suffer from a crystalline freeze, but this one is timed perfectly for texture, so the elements remain cleanly separate until their flavors meld on the palate. The cinnamon lends a nip of heat to the mellow pumpkin and brown sugar, and a salted caramel drizzle enlivens the airy meringue. It’s an exquisite, seasonal reinterpretation of a classic.
300 Technology Square, Cambridge (617-576-3000) catalystrestaurant.com
Happy Endings
A chocolate-free trawl through some of the city’s outstanding desserts.
By Andrew Rimas | Photo Credit: Jillian Medugno | Sept. 26, 2014
Baked Alaska at Catalyst
“Ice cream is my favorite thing, hands down,” Nicole Harrington says. “Because you can get weird with flavors.” And ice cream, more than the torched meringue shell or the soft cake underbelly, is the cold, delicious heart of this, the dessert menu’s answer to the armadillo. Harrington uses brown sugar and cinnamon ice cream on top of spongy pumpkin cake. Many Alaskas suffer from a crystalline freeze, but this one is timed perfectly for texture, so the elements remain cleanly separate until their flavors meld on the palate. The cinnamon lends a nip of heat to the mellow pumpkin and brown sugar, and a salted caramel drizzle enlivens the airy meringue. It’s an exquisite, seasonal reinterpretation of a classic.
300 Technology Square, Cambridge (617-576-3000) catalystrestaurant.com
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