Dessert
3862 recipes found
Honeydew Granite
Frozen Maple Mousse Pie With Chocolate-Maple Sauce
This refreshingly cold maple mousse benefits from a comfortable staple, ground dark chocolate cookie crumbs, for its crust. The bitter chocolate in the crust and in the sauce gives a stunning edge to the mellow frozen maple cream.
Jean Halberstam's Deep-Fried Peaches
Jean Halberstam, who was married to the Pulitzer Prize-winning journalist David Halberstam until his death in 2007, is a well-known, accomplished cook. To make this dessert for a 2005 dinner party at their home on Nantucket, she plunged skinless peach halves into a batter, then sizzled them in a bath of boiling Crisco — yes, Crisco; “Nothing else makes them as crisp,” she said — until lightly browned, and rolled them in sugar. Her dinner guests could not believe how good these were.
Campari Jelly
Shimmering, brightly colored gelatin is the chosen medium of Sam Bompas and Harry Parr, who have built painstakingly correct models of London’s St. Paul’s Cathedral and Millennium Bridge, and a Madrid airport terminal complete with tiny airplane out of the stuff. The Campari jelly used here was part of the duo’s first job in the United States, a dessert for a dinner in New York in 2009. This jelly was an outer layer, molded over a jelly made with orange juice, and the result was something like a Campari and soda, but in jelly form.
English Custard
Yogurt and Lemon Granita With Mastic
Alain Ducasse's Gratin of Blueberries With Vanilla
Peach Cake
Papaya Sorbet
Cacao Polenta Cookies
Cranberry Meringue Pie
Payard's Apricot
Condé Nast Cafeteria's Raspberry Pudding
Wine-Stewed Prunes and Mascarpone
Lemon Mousse With Slivered Almonds
Grapefruit-Mint Granite
Sweet-Cream Ice Cream with Toasted Wheat Berries
Grapefruit Sorbet
Orange Ice Cream
This recipe, adapted from “La Bonne Cuisine de Madame E. Saint-Ange,” asks you to zest and juice six oranges, but that’s the most effort you’ll have to put forth for this delicately flavored, sublime ice cream. Freeze it in your ice cream maker according to the manufacturer’s instructions, and the result is a citrusy, summery treat.
Aunt Gen’s Biscotti
Chocolate Hazelnut Cakes With Fennel Confit
Panna Cotta With Dulce de Leche
Warm Vanilla Cakes
Raspberry Hazelnut Tart
When Martha Rose Shulman isn't developing Recipes for Health, she ghost-writes pastry cookbooks. If you’re a fan of Recipes for Health, or any of her cookbooks on healthful eating, you may be confused by this revelation. But, as she wrote in 2013, "I believe in a balanced diet, and sweets have a place in it; a little bit of chocolate can do a world of good." Enter this delectable hazelnut tart that she adapted from a recipe by the pastry chef Jacquy Pfeiffer, who founded the French Pastry School in Chicago. It is best eaten the day it is made.