Dessert
3862 recipes found
Manjari Harlequin Hearts
Hazelnut Biscotti With Bittersweet Chocolate
Chocolate Hazelnut Biscotti
White Chocolate Jazz (A butter-cream mousse)
Melissa Kelly's Chocolate Hazelnut Torte
Frozen White Hot Chocolate
Chocolate Port Sorbet
The chef Michel Richard spends most of his waking hours running from his French-California restaurant, Citrus, in Los Angeles, to his three less-ambitious French-California restaurants in Santa Barbara, Calif., Washington and Baltimore -- all called Citronelle. He knows he should take a little time for a diet and exercise regimen, but says he's too busy conjuring up ways to make French food more accessible, more casual and more in keeping with what Americans say they want to eat. What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. After 15 years working as a pastry chef in the U.S., Mr. Richard determined that what Americans want to eat is light, but with a strong taste.
White Chocolate Mousse
White Chocolate-Coated Champagne Truffles
Ann LaFiandra's Lard Crust
Gateau Creusois
Sour Cream Ice Cream With Brown Sugar Strawberry Swirl
Wait to make this until good strawberries are available, because this fool-proof method lets their flavor and texture really shine through. Tangy from the sour cream, this is imbued with a caramel-tinged brown sugar sauce, and the ice cream itself has a soft but not runny texture. Think Mister Softee meets artisanal.
Savory Buckwheat Beignets
Grilled Vanilla-Ginger Pineapple
Sherry Yard has a wonderful recipe in her first cookbook, “The Secrets of Baking,” called Roasted Voodoo Vanilla Pineapple. She roasts her pineapple with the dried vanilla pods that you save after you’ve scraped out the seeds, and fresh ginger. She inserts the pods into the flesh of the pineapple, a great idea if you’re roasting the pineapple for a long time. I decided to use vanilla extract instead of the pods, because during the relatively short time on the grill they infused only the section of the pineapple they had been stuck into. I add vanilla to the ginger syrup and baste the pineapple with this sweet and pungent mix. You could also simply drizzle the pineapple with honey.
Caramel Pots De Crème
All the textbooks say the same thing: cooking granulated sugar until it turns into caramel involves complex chemistry. And I'm sure they are right. But I'm just as sure that what turns sugar into caramel is magic. Not only is caramel simple, but it is also versatile. Caramelized sugar mixed with butter and cream makes candies soft as taffy or hard as lollipops; thinned with water, it makes a glaze; thinned with cream, it makes a sauce; added to chocolate, it provides complexity; and added to custards, it can provide all the flavor needed for a spoon dessert. This luscious, golden pudding is a perfect example.
Rye Tarte Tatin
Rye flour adds an earthy flavor and soft, cakey texture to this otherwise classic tarte Tatin, which is topped with glossy, nearly candied apples cloaked in caramel. A tangy yogurt sorbet offsets the sweetness, but crème fraîche, a dollop of sour cream or a spoonful of plain Greek yogurt would also work nicely as an accompaniment. This recipe is adapted from the chef Moko Hirayama, who serves it at Mokonuts, the Paris restaurant and cafe she owns with her husband, the chef Omar Koreitem.
Swiss Easter Rice Tart
This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. “It was called gâteau de Pâques and I remember it very well,” said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. “There would be a bunny in icing sugar stenciled on top.” Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.
Applesauce Cake
Ma'amoul (Miniature Date-Nut Pastries)
Poached Pears With Pepper and Bay Leaf
Black Pepper Ice Cream
Chocolate-Dipped Pepper Biscuits
Eight-Treasure Rice Pudding
Here is a sticky, sweet end to a Chinese repast, and most of it can be prepared a few days ahead of time. Red-bean paste and candied fruits can be found in most Asian markets, or try the Asian-food aisle at a supermarket for lichees.