Remember those Red, White, and Blue popsicles? Well, this sorbet is inspired by them, and is a great hot weather treat (not to mention being really pretty!). But, unlike the popsicles, this sorbet is made with no artificial colors or flavors, and it has a decidedly mature flavor profile. Fresh, tart, and herbal, this sorbet has 3 layers (strawberry-black pepper, lemon-sour mix, and blueberry-thyme) and the flavors all compliment each other.
I lived in Paris for a long time, and my kids were raised there, so this french dessert is a little taste of home. My girls and I have always loved afternoon tea, and we still love small little finger treats you can eat with a delicious cup of tea in the afternoon. This dessert was a way to combine the idea of tea, high tea desserts, and our home in Paris.
Ah, the infamous Chocolate Soufflé! This light and airy melt-in-your-mouth dessert is sure to please every palate. I have baked hundreds of soufflés over the years and this recipe will always be an all-time favorite.
Note: always use ½-inch size pieces of chocolate or less to ensure it will fully melt.
For this dish, it is possible to prepare the base up to 12 hours in advance. Reserve the base on the counter at room temperature, until you are ready for service.
This vegan truffle is a healthy alternative to the decadent chocolate truffle. The recipe can be modified and used as a torte, cake, entremet base, or shaped into a bar for a healthy snack; the possibilities are endless.
Note: the healthy dried fruit base can be prepared in advance and frozen for up to 3-4 months.