Listing articles 1 to 10 of 10 articles with tag ‘Fruits’
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Extraordinary sorbet served in the shell for a spectacular dessert suited for the calorie conscious vegetarian and the truffle-eating epicure alike. With no cooking and no ice cream machine required, this is an offer I can't refuse.
I had eaten these dumplings only once, when I was 12, but boy did they make an impression! Such a rich combination of gorgeous juicy sweet prunes covered in a soft potato-based simmered dough.
The most expensive jam in the world is made in Bar-le-Duc from red currants hand-seeded with a goose quill. Worth every penny!
Serious risotto from the king of modern Italian cookbooks - Il Cucchiaio d'argento. It contains strawberries for a surprising but successful and now well established match.
Learn how to make the very best strawberry sorbet you will ever taste exactly like they do at one of the world's top restaurants, Philippe Rochat in Switzerland. Read my interview of chef Rochat where he tells which strawberry to use for this sorbet.
For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.
Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.
This spectacular recipe by French pastry honcho Pierre Hermé is guaranteed to be the talk of the party.
Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.
Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.