Boletus edulis—that’s the fancy-pants name for porcini—is hardly a come-hither sort of name, but with such a rich, earthy, unmistakable taste, who cares?
Simple and stunning. That’s what we think of this ridiculously easy tart made with a graham cracker crumb crust, a luscious cheesecake-like filling made of cream cheese, cream, and sugar, and a scattering of summer berries.
This plain Jane custard gelato is made with just cream, milk, eggs, and sugar. In Italy, it’s known as crema. In our realm, it’s known as “Oh God.”