This post is an installment from the ongoing Dessert FourPlay project, in which I prepare and write about all of the desserts in Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini. For more on this project, click here.
These photos are almost two months old. That’s about the length of time I’ve been experiencing problems with my website that have kept me from being able to post.
Directly after my big I’M BACK!!! announcement, I began having problems related to a server crashing that continue to plague the site even now. For a while there I was worried that I’d never see the EVK logo again, but thanks to the tech team, it’s back. There are still problems; if you scroll down, you’ll probably notice that I’m missing four whole pages worth of photos. I’m not going to keep talking about it because it makes me emotional, but in a few weeks I hope to have all of those photos back up on the site.
But more to the point, a long long time ago, in my humble kitchen in the East Village of New York City, I make this frozen treat from Dessert FourPlay While citrus was still having its turn at being in season. It was timely, given that I was just learning how to make parfaits in school that very same week.