Dessert
3866 recipes found
Gratin Of Exotic Fruits
Sliced very thin, the pineapple provides a perfect insulation for the more delicate exotic fruits beneath, as well as giving a flat surface for caramelizing the ginger sugar. The result is a guilt-free variation of creme brulee.
Baked Pluots
Papaya Tart
Steamed Apple Pudding
Warm Apple Tart with Berries
Basic Sponge Roll For Roulades
Gluten-Free Banana Cream Pie
Kabocha Squash Pie
Pear and Raisin Charlotte
Raspberry-Rose Truffles
Chocolate Malted Icebox Pudding
Fresh Peach Tart
Pear Tarte Tatin
Irish Cream Caramel Sauce
Baked Pâte à Choux
A piping bag (an inexpensive investment, and it lasts forever) is the easiest way to form the dough into whatever shape you choose, but you can always use a plastic freezer bag with one corner snipped off, or two spoons. The imperfections that occur with a plastic bag or spoons can be repaired by dipping your finger into water and smoothing out the rough spots.
Kumquat Syllabub
Banana Walnut Tarte Tatin
Pineapple Coconut Tarte Tatin
Banana Filling
Baked Pears With Saba
Poached Pears In White Wine And Ginger Sauce
Apple Tarte Tatin
Nut Crust
Orange Jelly
Sam Bompas and Harry Parr call what they do “contemporary food design,” among other things. Their projects include building painstakingly correct models of St. Paul’s Cathedral in London and a Madrid airport terminal out of jelly. This recipe was used as part of the pair’s first job in the United States. It was paired with Campari jelly, and the dessert they made for a 2009 dinner in New York tasted something like a Campari and soda in jelly form.