Listing articles 1 to 15 of 38 articles with tag ‘Dessert’
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Bubble gum ice cream Popular
This ice cream by Alain Ducasse is flavoured by the king of the French bubble-gums, the Malabar.
Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.
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.
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.
If you are not afraid of deep-frying these gorgeous fritters are for you. They can be prepared in minutes and are great both for tea or breakfast.
The most sophisticated chestnut pie in the world.
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.
This spectacular recipe by French pastry honcho Pierre Hermé is guaranteed to be the talk of the party.
This gorgeous, juicy vanilla-flavored apple pie is said to have been winning pie contests in the Midwest for decades. One of the first recipes I ever found on the web!
Making Your Own Meringues Popular
Meringue is the most obvious pastry to bake when you have too many egg whites, and yet many home chefs are frightened to try homemade meringues. See how easy they are if you go by the book.
Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.
Starting with raw pistachios from Istanbul, I made delicious pistachio ice cream from scratch using directions from French pastry chef honcho Pierre Hermé. Nothing like industrial ice cream!