Desserts

Desserts

This cross between a fruit ice and a sorbet sidesteps the usual sorbet formula of sugar syrup and smoothing out in an ice cream machine. 

These are true breakfast muffins, to be enjoyed with a morning coffee.

There is something really special about how flavored ice shaves off itself and breaks up into crystals and how that reacts on your tongue. Just like a kiss.

I try to avoid sugar, but this fruit-based dessert satisfies my craving when I want something sweet.

These are just perfect by themselves or with a bit of creme fraiche or Fior di Latte Gelato.

This tart is made for those of us who love the palate-puckering acidic punch of lemon.

"There are so many people in the world, there must be someone just like me who feels bizarre and flawed in the same ways I do." -Frida Kahlo

I learned this nougat while working on the Bouchon Bakery cookbook, wherein executive pastry chef Sebastien Rouxel makes a version for the bakery. I've simplified his recipe for the home kitchen (corn syrup instead of glucose and no cocoa butter, which he uses to get a cleaner cut). But it all basically comes down to the temperature you cook the sugar to; because it's added hot to the egg whites, it ultimately cooks the whites and becomes a foamy white candy into which nuts and fruit are stirred. I love the combination of pistachio, almond, cashew, and cherry, but virtually any toasted nuts or dried fruits can be used.

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