rmfinn

I have a nice pineapple upside down cake recipe that I was planning to modify. I really do want to see if the fennel with just carmelize nicely and impart a subtle flavor. I'm really excited about this. Thank you for the link to the ice cream recipe. I often thought that they must have melted black liquorice. I have never made ice cream before and don't own an ice cream maker, but this may motivate me to take the leap. I will definitely let you know. Thanks again for the link.

Thanks for this suggestion and for your welcome to egullet. This sounds like a nice idea and almost something I'd like to try in a muffin or other type of cake. I think I will try a couple of versions and try the methods you suggest in one of them to amp up the fennel flavor.

Hi all. I'm new to the forums but have a question for all of you. Years ago, I had the most amazing dessert at a place called Rhapsody in Chicago. It's a spot where people go before the symphony. The dessert I had was fennel upside down cake with black liquorice ice cream. The cake was perfect, delicious, moist, and the fennel still has bite (in flavor and texture), needless to say, I was stunned. The ice cream was silky and rich, absolutely delicious but I what I remember most about it was its color. It was actually a charcoal gray color. Charcoal gray ice cream. Can you believe it?!? The whole thing was a feast for the senses. I've often considered trying to recreate it but viewed the prospect of that as being particularly daunting. But lately, I find that cake creeping into my thoughts again. So, I ask, what might be the best way to prepare fennel for this. Would it be enough to just place it in the cake pan and proceed as you would with a pineapple upside down cake?