Why Ice Desserts. We realised that we could take what works so well in Michelin-starred restaurants and produce just as impressive in quality and flavour combinations of ice desserts to take home to share with friends and family. Something a long way from the ice desserts of the 1980s and yet so familiar.
The vanilla that we use in our creamy Camomile Apple dessert is a Ndali estate vanilla composite of skin, seeds and fleshy pulp - all finely milled in to a fine powder. A pure way to use the pods and particularly perfect for ice cream.
In our Camomile Apple ice dessert, we use the humble plant's floral, lemony fragrance to balance the sweetness of vanilla. A fresh apple sorbet serves as a counterpoint, with roasted pumpkin seeds adding a welcome crunch.
Why Ice Desserts. At winterspring, our goal was fairly simple: We took the philosophy that lies behind modern Nordic cuisine, applied it to traditional desserts and created something truly unforgettable.