Recipe File - Desserts

Home › Recipe File
Berries and Zabaglione
August 12, 2009 16:30 GMT

Fresh berries are an elegant addition this classic Italian wine and egg yolks dessert. Allow about 15 minutes to whisk together just before serving. In France, this dessert is known as sabayon.
(Read On)
Zabaglione | Desserts
Blackberry-Chocolate Frozen Yogurt
August 12, 2009 16:21 GMT

Delicious, healthful blackberry-chocolate fozen yogurt
(Read On)
Frozen Yogurt | Desserts
Rosemary Focaccia With Coarse Salt
June 30, 2009 03:12 GMT

The name focaccia comes from the Latin focus,meaning “hearth,” and this amazingly crusty flatbread was prepared long before modern-day ovens came on the scene. Especially in Italy, some versions are still baked on flat stones or tiles placed on coals, but for those without a hearth, a sheet pan set near the bottom of a hot, hot oven will do very well.
(Read On)
Nancy Baggett | Desserts
Margarita Frizada
May 28, 2009 21:31 GMT

Combine sugar and water in a saucepan and bring to a boil. Stir to dissolve sugar, remove from heat, add zest and cool. When cool, add juice and pass mixture through strainer. Add tequila and spin in ice maker/sorbet machine.

(Read On)
Chef Paula Anast | Desserts
Lemon & Wild Strawberry Gratin
May 28, 2009 21:21 GMT

Make the Italian meringue; cook the sugar to 117°C and pour onto the whisked egg whites.Continue to whisk until cool. For the creme patisserie, cream egg yolks and sugar and add lemon juice. Boil cream and add to egg yolk mixture. Return to heat and whisk in poudre a creme(Stabilizer). Cook well until thickened.
(Read On)
Desserts
Woo Gok
May 28, 2009 20:23 GMT

An idea that came over a dim sum lunch one day, woo gok is a traditional fried dim sum with and outside crust resembling almost a hairy surface. It is a multitude of textures and that’s why I love it. Traditionally it is always served as a savoury dim sum, but I thought that by reducing the salt content a little and filling it with fruit it would make a fantastic dessert and it does. You can fill these with anything you like, adding a bit more salt if it for savoury filling. We have tried it with a custard and with fruit and loved them.
(Read On)
Rainer Zinngrebe | Desserts