Empter tangent: What to SAY your're going to do with the partridge berries: Partridgeberry Gelato Profiteroles with White Chocolate Ganache Sauce

If you're a really lazy cook like me and you just like to think you might make something and then maybe you want to make someone else think you might make something and that it might just be fantastic and so really you're only going as far as saying what you're going to do with the partridgeberries in your empter - and you want to sound impressive, like someone who actually cooks, and you're still out there in the landscape (a safe distance from a kitchen) maybe wet and cold and you and your companion are primed to imagine exotic things to eat when you get home and are dry and warm - and really it doesn't mean you actually have to do it (there is that great distance still between this moment and place and the one that finds you in a kitchen) but it should sound good even ambitious (after all the wind is blowing a gale and the rain is turning to hail and you might not make it back alive and so whose to know it was a false claim) - then I suggest you say you're going to make
Partridgeberry Gelato Profiteroles with White Chocolate Ganache Sauce, the recipe for which you'll find on that wonderful blog called Rock Recipes.