The mother of all essential desserts

[Nick Armstrong]

What is the favourite dessert of choice of Forum gourmandes and gourmands?

Mine is easy.

Crème brûlée

[Serial_Apologist]

A toss-up between Zabaglione and rhubarb crumble with custard.

[vinteuil]

... I shall think abt this.
I'm not really a pudding man.
In a restaurant I wd usually go for the cheese, or skip altogether and have a double espresso.
Chez nous, again, puddings not very often.
Fruit, perhaps?

[aka Calum Da Jazbo]

affogato

[rauschwerk]

Lemon posset or sticky toffee pud (the latter as made by me to an Observer recipe - I forget whose).

[Nick Armstrong]

affogato

Great shout Calum - that is number 2 on my list. Ever since the first time I had it, late one summer's evening with my Roman 'crew' in Campo de'Fiori, I was hooked. Never the same outside Italy, they have a gelato called crema which is not just 'vanilla'...

It unites the need for espresso (I'm with you most of the time, vinsanto: skip dessert and just have a double)... with the urge for something sweet...

[Il Grande Inquisitor]

Tiramisu, but it would have to be proper one, i.e. of trifle consistency rather than a cake, which is served up all too often masquerading as tiramisu.

[Nick Armstrong]

A toss-up between Zabaglione and rhubarb crumble with custard.

You'll clean that up yourself!! Sounds a very messy food-fight!

[Mary Chambers]

I am very much a pudding person. I have to be self-disciplined about it, or I would live on puddings and get fat.

Let me see - best of all is that confection with chestnut puree, dark chocolate and cream, sometimes called a Mont Blanc, but there are many variations. Then there's lemon merigue pie, or apple pie, or just about any crumble (preferably rhubarb), or Christmas pudding.

I can't really think of any puddings I don't like. I stubbornly call them all puddings, not desserts, even if they're light like lemon sorbet.

[Serial_Apologist]

You'll clean that up yourself!! Sounds a very messy food-fight!

[Pianorak]

Rhubarb crumble with lashings of hot custard. Actually I'll have that for starters, main dish and afters.

[french frank]

... I shall think abt this.
I'm not really a pudding man.
In a restaurant I wd usually go for the cheese, or skip altogether and have a double espresso.
Chez nous, again, puddings not very often.

Moi non plus. I choose cheese if my sufficiency is not already suffonsified by the preceding. Always an expresso to finish (known, carelessly, as un café). If I want a pudding, I can think of nothing more enticing than fresh fruit.

Anyone else find it irritating when people serve a pudding - which you manfully plod through - and then come up with the cheese? [Screeeeech: 'Why didn't you bring that first? Then I would have had some but now I'm full, having manfully plodded through the rhubarb crumble.' ]

[amateur51]

Lemon posset or sticky toffee pud (the latter as made by me to an Observer recipe - I forget whose).

Paul Levy perhaps, rauschwerk?

[amateur51]

Moi non plus. I choose cheese if my sufficiency is not already suffonsified by the preceding. Always an expresso to finish (known, carelessly, as un café). If I want a pudding, I can think of nothing more enticing than fresh fruit.

Anyone else find it irritating when people serve a pudding - which you manfully plod through - and then come up with the cheese? [Screeeeech: 'Why didn't you bring that first? Then I would have had some but now I'm full, having manfully plodded through the rhubarb crumble.' ]

I like to plonk the cheese and the pudding on the table at the same time so that chums can graze, as it were. Praps some salad and fruit too?

What sort of alcohol with these?

[Serial_Apologist]

I find it nicest to conclude a meal with a dessert of some kind, warm or cold, or fruit, by way of contrast, rather than cheese, which would for me be, like, wot, more savouries, after one or two instalments already? I might feel different if the first course had been, say grapefruit.