Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged ice cream
Perfect for all your chocolate needs—over ice cream, stirred into warm milk, or even by the spoonful.
The Coupe Nesselrode—vanilla ice cream, vermicelles, meringue and whipped cream—is an exquisite autumn sundae.
If you live in the Emmental, there is only one place for Merängge: Kemmeriboden.
Nothing beats the sophisticated Eiskaffee as a treat on a hot summer’s day in Switzerland.
Throw some ice cream into a kalti Ovo, blend, and you’ve got a malty milkshake. Or double up your malt intake by adding a dark beer to the mix with a malt on malt float.
Although Peach Melba itself isn't Swiss, it was a famous partnership between Swiss hotelier Cesar Ritz and famous French chef Auguste Escoffier that enabled its creation.
Switzerland has some seriously great craft beer and the highest brewery to citizen ratio in the world.
The grandfather of craft beer in Switzerland is Brasserie de Franches Montagnes, or BFM, who make a lovely brown ale, La Torpille, perfect for flavouring ice cream.
Coupe Romanoff isn't originally Swiss, but it’s one of the country’s favourite ice cream sundaes (after Coupe Dänemark, of course).
Every evening of my childhood my mum, like the good Swiss ex-pat she is, would make herself a cup of Ovomaltine to drink. As a child I tolerated the stuff, but didn't love it, preferring sweeter powder-in-milk drinks like Nesquik. But over time Ovomaltine made its way into my heart...and my cookies.
The two best ways to sell dessert, a chef once told me, are to make it either nostalgic or do-it-yourself. Either something that tastes like childhood or something you have to actively do: pour something, roast a marshmallow, etc. The Coupe Dänemark hits all the buttons, and perhaps the combination of flavours, chocolate and vanilla, along with the simple act of pouring a sauce, make it the perpetual favourite it is today.
