Category
Ice cream and frozen desserts
This ice cream is the best dulce de leche ice cream I’ve tried. It’s better than the Häagen-Dazs’, no kidding. And it’s extremely easy to make. The recipe is adapted from the Gourmet who is, in its turn, adapted it… Continue reading →
I know, the photo turned out a bit scary looking. There was no way to fix it since the rest of the batch was eaten earlier. Oh boy, were they good! I guess there’s no need to tell you about… Continue reading →
I had a little bit of mascarpone cheese left over – not enough to fill a tart or a cake. So, I put it in the fridge and forgot about it. The poor cheese spent there a few days too… Continue reading →
And here’s the sherbet I mentioned earlier. It tastes fresh (despite the roasting) and feels creamy (despite the egg yolks absence). I’ve already blogged how much I’m in love with the roasted strawberries. The roasting can turn even grass-like tasting… Continue reading →
For me, it’s like heaven on earth. I’m mad about spicy chocolate; Dagoba’s “Xocolatl” is my all time favorite bar. And this cake is my favorite flourless chocolate cake. It’s spiced just enough (you won’t burn your palate, don’t worry)…. Continue reading →
December’s Daring Bakers challenge hosted by Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux was Yule log by Flore from Florilege Gourmand. This was not the usual Christmas log that first comes to… Continue reading →
Don’t be surprised it wasn’t served with ice cream. See, I need to shed a couple of pounds here – I am trying to squeeze into this party dress by the end of the month. So, the dish is basically… Continue reading →
Baci or Gianduja – different names with the same meaning. The flavor is the winning combination of chocolate and hazelnuts – one of my favorite ice cream flavors. I was determined to get it right this time (yes, it was… Continue reading →
This is the ice cream that was served in its unfrozen form with mocha éclairs mentioned earlier. The recipe is from Kate Zuckerman “The Sweet Life”. She emphasizes the importance of the caramel in achieving deeper, more complex and interesting… Continue reading →
