Blurring the lines between ice cream and mousse, simplicity and finesse, nostalgia and novelty, this is the kind of dessert that’s hard to categorize but easy to love.
The fruit is delicious served warm, with or without a small scoop of ice cream or a tablespoon of crème fraîche.
You can never have enough chocolate, so we’ve also included an egg-based chocolate ice cream recipe for you.
Bryan won’t stand for untweaked chocolate—it has to be smoky, or spicy, or salty—so for this particular recipe, we went spicy.
Smoked almonds bring new life to the ever-popular salted caramel sundae.
If you're going to take on an ambitious dessert, it had better look and taste spectacular. This is one of those creations — a dome of cake filled with alternating layers of almond and pistachio mousses, fresh raspberries, and finished with billows of whipped cream. It comes to the table looking like a great white snowdrift studded with fresh raspberries.
Granita is the crunchy cousin to sorbet, more rustic, and for me, more satisfying.
Tangy yogurt bursting with the electrifying scent of tart lemon.