Cherry Buttermilk Gelato
I went to the farmer's market and found the most amazingly succulent Bing Cherries. I was so overcome with their beauty that I was compelled to purchase no less than 8 pounds. While my family is more than happy to eat such beauteous cherries out of hand, I was planning to make gelato and knew that the cherries would shine if incorporated.
I thought about adding a supporting cast such as chocolate chunks or vanilla bean to the cherry gelato, but when an ingredient is so pitch perfect, it's almost sacrilegious to make it share the stage. However, I decided that my cherries were so ripe, dark and sweet, that the gentle tang of buttermilk would serve as a nice counterpoint.
I served the cherry gelato sandwiched between macaron-like almond-chocolate meringues. This idea sprang from the fact that I'm always left with copious amounts of egg whites as a byproduct of gelato making.