Posts Tagged ‘desserts’
Angelfood Cake with Sweet Bay Leaf infused Caramelized Pears
Posted by Sweetthea
Angel food cake with sweet bay leaf infused caramelized pears, apricot mint sorbet, raspberry lemon thyme coulis, and apricot brandy cream.
Served at Sooke Harbour house Wednesday May 12 2004.
Strawberry & White Chocolate Shortcake
Posted by Sweetthea
Strawberry & White chocolate shortcake, with sorrel white chocolate mousse, strawberry lemon verbena sorbet, and strawberry paper crisps.
Served at Sooke Harbour house June 2004.
Baked Soft Meringue with Chocolate Cream & Strawberries
Posted by Sweetthea
Slow baked soft meringue filled with bittersweet chocolate cream, served with fresh local strawberries, a strawberry, lemon hyssop sorbet, crème anglais, tuberous begonia and gentian sage flowers
Served at Sooke Harbour house Wednesday August 27 2003
Warm Cherry Clafoutis
Posted by Sweetthea
Warm cherry clafoutis with a cherry mint salsa, caramel ribbon ice cream, apricot puree, port reduction and dianthus flower glaze.
Served at Sooke Harbour house Tuesday June 22 2004.
Sour Cherry Brioche Pudding
Posted by Sweetthea
Dried sour cherry brioche bread pudding with a maple glazed walnut, cranberry and coriander stuffed baked apple, and Grand Fir caramel, apple cream and hemp seed crisps.
Served at Sooke Harbour house Friday September 19 2003.
Chocolate Mousse and Cake with Caramelized Pears
Posted by Sweetthea
Bittersweet chocolate caramel mousse and flourless chocolate cake with golden rosemary infused caramelized pears, earl grey tea crème anglais, apricot fruit sage coulis and filo.
Served at Sooke Harbour house April 2004.
Canoli with Stewed Strawberries
Posted by Sweetthea
White chocolate mousse filled canolis with stewed strawberries, bittersweet chocolate anise sorbet, blackcurrant and flourless chocolate cake pave and sweet cicely glaze.
Served at Sooke Harbour house March 9 2004.
Hazelnut Cake with Wildflower Honey Frozen Mousse
Posted by Sweetthea
Brown butter hazelnut cake with wild flower honey frozen mousse, blackcurrant grand fir sorbet, marionberry compote and whipped crème freche.
Served at Sooke Harbour house March 24 2004.
-->The Notebooks of Michel Bras: Desserts
Posted by Sweetthea
The Notebooks of Michel Bras is a book about inspiration, and isn’t really a recipe book or a typical food book (although it does contain almost 90 recipes and lots of culinary suggestions). It functions mainly as a diary of this Master Pastry Chef’s creative process, as he documents his unusual ideas and concoctions, from [...]
Cherry Hazelnut Cake
Posted by Sweetthea
Cherry, brown butter, hazelnut cake, with a warm cherry, loganberry, lemon thyme compote, Fromage frais mousse, caramel sauce and sorrel cream.
Served at Sooke Harbour house June 2004.
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