Serving: 4
Apricot and Bitter Almond Pannacotta
Apricot and Bitter Almond Pannacotta : Place the cream and agar-agar in a small saucepan. Heat, whisking continuously, until it reaches a boil. Remove from...
Quinoa Cookies
Quinoa Cookies : Preheat the oven to 375 °F (190 °C). Melt the coconut oil in a saucepan. Mash the banana until smooth. In a...
Summer Fruit Carpaccio with Passion Fruit Vinaigrette
Summer Fruit Carpaccio with Passion Fruit Vinaigrette : Prepare the vinaigrette. In a small bowl, scoop out the seeds and juice from the passion fruits....
Vineyard Peaches in Tart Infusion
Vineyard Peaches in Tart Infusion : In a saucepan, combine the red currant jelly with the cranberry juice, 10.1 fl oz of water, and half...
Blackcurrant, Vanilla, and Orange Blossom Verrine with Crumbled Sablé
Blackcurrant, Vanilla, and Orange Blossom Verrine with Crumbled Sablé : Preheat the oven to 350°F (180°C). Mix the butter with the brown sugar, rice flour,...
Blackberry Mousse with Pistachio Crunch
Blackberry Mousse with Pistachio Crunch : Preheat the oven to 300°F (150°C). Roughly chop the nuts and mix them with the vanilla sugar and tigernut...
Strawberry Rolls
Strawberry Rolls : Wash and hull the strawberries, then cut them into very small pieces. Mix them in a large pot with the jam sugar...
Sweet Strawberry Tacos with Fontainebleau and Basil
Sweet Strawberry Tacos with Fontainebleau and Basil : Preheat the oven to 300°F (150°C). Melt the butter. Cut 12 cm (4.7-inch) discs from the brick...
Vanilla Ice Cream Boosted with Strawberries
Vanilla Ice Cream Boosted with Strawberries : Wash and hull the fresh strawberries. Blend them with the powdered sugar and just enough water to achieve...
Easy Orange Sorbet
Easy Orange Sorbet : Squeeze the juice from your oranges. Extract the juice from half of your lemon. Strain the juices through a fine sieve...
Raspberry Verrines with Mascarpone Cream
Raspberry Verrines with Mascarpone Cream : Rinse the lemon, remove the zest, slice it finely, and blanch it in boiling water for 2 minutes. Drain...
Vanilla and Chestnut Cream Whoopies
Vanilla and Chestnut Cream Whoopies : Preheat the oven to 350°F (180°C). Heat the milk with the split vanilla bean. Remove from the heat and...
Apricot and Mascarpone Tarts
Apricot and Mascarpone Tarts : Rinse the apricots, cut them into quarters, and remove the pits. Pour the syrup into a saucepan, add 3.4 fl...
Pear Belle-Hélène Style Verrine
Pear Belle-Hélène Style Verrine : In a saucepan, combine the water, sugar, cinnamon, and the split and scraped vanilla bean. Bring the mixture to a...
Fruit Verrine with Lemonade
Fruit Verrine with Lemonade : Pour the Schweppes into a shallow plastic container and freeze it in the freezer. Melt the white chocolate and spread...
Italian Whoopies
Italian Whoopies : Preheat the oven to 350°F (180°C). Melt the butter. Mix the melted butter and sugar until the mixture turns pale. Add the...
Vanilla and Coconut Mousse with Agar-Agar
Vanilla and Coconut Mousse with Agar-Agar : Dissolve the agar-agar in the coconut milk using a whisk in a small saucepan. Bring to a simmer...
Chocolate Lollipops
Chocolate Lollipops : Chop the chocolate with a knife and melt two-thirds of it in a double boiler or microwave on high power, stirring every...
Taboulé with Apples
Taboulé with Apples : Pour the couscous into a bowl and cover it with cold water just to the top. Let it sit until the...
Simple Crème Brûlée
Simple Crème Brûlée : Preheat the oven to 210 °F (100 °C). In a saucepan, bring the cream to a simmer with the vanilla bean,...
Super Moist Chocolate Cake (Gluten-Free)
Super Moist Chocolate Cake (Gluten-Free) : Preheat the oven to 350°F. In a large bowl, mix the egg yolks with the sugar. Add the cornstarch....