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A rosemary bush covered with whipped-cream "foam" (which has already partly trickled down) and surrounded with cream-filled wafer tubes, the work of Ms. Marta Stelmach (2013).</poem>]]
A winter landscape made out of "sugary foams", that is, sweetened whipped cream, is yet another Baroque idea for a culinary illusion taken from Czerniecki's ''Compendium''. In the original version the whipped cream was supposed to be pour poured on a rosemary bush surrounded with wafer cream rolls. The whole thing was meant to look like an evergreen tree covered with heavy snow with cones lying on the ground. And here's the recipe:
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| Take as much thick sweet cream as you need. Add crushed sugar. Whip it in a can until foam is madearises. {{...}} You may {{...}} pour the foam on a rosemary bush that you can set up this way: cut a loaf of rye bread in half. Remove the crumb from one half, spread the inside with butter and put it on an [upside-down] bowl so that the butter sticks it and glues the bread together wellto the bowl. And into this bread stick a rosemary bush and pour the foam onto it, surround it with cream rolls, sprinkle with sugar and serve.
| oryg = Weźmij śmietany gęstej słodkiej tak wiele, jak potrzeba. Przydaj cukru tłuczonego. Rób puszką, której do ciasta używasz [tj. ubijaj w metalowym naczyniu], tak długo, aż się piana wezdmie {{...}} Możesz {{...}} na misę krzak rozmarynowy postawić, a na niego pianę lać, który tak postawisz: chleba rżanego [tj. żytniego] rozkrój bochen na dwoje płasko. Z jednej części ośródkę wybierz, a masłem na to miejsce podlep i przyciśnij do misy, żeby to masło trzymało chleb mocno. A w ten chleb wsadź krzak rozmarynu, a będziesz lał pianę, a obsadziwszy ulipkami i pocukrowawszy, dasz na misę.
| źródło = S. Czerniecki, ''op. cit.'', [https://polona.pl/item/compendium-fercvlorvm-albo-zebranie-potraw,MzQ5MDIzMw/101 s. 90], own translation }}
Saffron ice cream by Bogdan Gałązka, Gothic Restaurant, Malbork.</poem>]]
After some time, this foam would trickle down from the bush, producing the illusion of thaw. Winter was gone, spring nd and summer were here. The foam would also uncover a dark forest made of fruit preservepreserves, fields of buckwheat made from chocolate, apple and pear trees made from, I don't know, some apple-and-pear mousse? And saffron wheat fields, which I suppose doesn't mean naked crocus saffron threadsimitating ears of wheat, but rather some kind of paste dyed yellow with saffron. And if not long later soon afterwards "the grain, painted gold, slowly melt[ed] while absorbing the warmth of the hall",<ref>A. Mickiewicz, ''op. cit.'', Book XII, verses 174–175</ref> then it surely must have been saffron ice cream. That would have been a truly Baroque twist: snow imitated by lukewarm cream "foam" and followed by summer crops made from ice cream! Sadly, Czerniecki provides no ice cream recipein his book. But I do know that you can get delicious saffron ice cream (with ground orchid tubers, which give it a peculiar fudgy texture) at the [https://gothic.com.pl/ Gothic Restaurant] in the Malbork Castle. I'd say this treat alone is would be a good enough reason to visit Malbork, but even if the largest brick Gothic castle in the world is wasn't in itself a sight to beholdworthy tourist destination.
At the end all that was left were cinnamon canes and laurel branches that were somehow covered in cumin seeds. I'm not sure whether these branches would have made a good snack. I'd rather imagine, in this role, some kind of cumin or caraway-flavoured bread sticks.
Anyway, one thing is crucial: to have an audience that will be able to appreciate this art of culinary illusion. It Alas, it seems that the Tribune, alas, wasn't so luckyin this regard.
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