Matcha Gelato, Cointreau Soaked Sponge Cake, Chocolate Chip Granola Crumble, Honey Originally it was without the cointreau or the crumble. There was cointreau on the table since cocktails were being made and we were trying to find some sort of nuts to add texture to the cake and ice cream but all we can find were granola bars.
I honestly thought that the suggestions made sense so I pitched them to Daniele who invited me to help out with this dinner. He took me up on it, and the last minute additions totally made sense. Tea with honey and citrus? It works. Chocolate, oats and gelato on a warm cake? It definitely works. Having an understanding on the principles of simple flavors and texture can get anybody far in cooking.
If anything, I would just burn off the cointreau so that the citrus flavor is more forward... and definitely would have used more of it with orange zest and actual oranges!