Dessert Recipes


Most of these recipes ar emy own but this is a really helpful one so I include it


NY Times Fruit Cake

1/4 pound (1 stick) unsalted butter, softened

3/4 cup plus 1 or 2 tablespoons sugar
1 cup unbleached flour, sifted
1 teaspoon baking powder
2 eggs
Pinch salt
24 halves pitted Italian (prune or purple) plums
1 teaspoon cinnamon or more, to taste
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees.

2. Cream the butter and the 3/4 cup of sugar. Add the flour, baking powder, eggs, and salt and beat to mix well. Spoon the batter into an ungreased 9- or 10-inch springform pan. Cover the top with the plums, skin sides down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.

3. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired.

4. To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired. Serve plain or with vanilla ice cream.

Ancho Chili Pepper Ice Cream with Chocolate Popcorn and Fleur de Sel

3 egg yolks
1/3 cup sugar
1/2 cup heavy cream
1 cup milk
1 tsp vanilla extract
6 ancho chili peppers, destemmed, deseeded and ground in spice grinder
1/3 cup popcorn
olive oil
3 oz Valrhona chocolate
fleur del sel

1. Heat 1/2 cup mil, cream in top of double boiler, reserve 1/2 cup mil in bowl
2. Add peppers to hot milk and let rest 10 minutes.
3. beat egg yolks and sugar until sunny in color
4. Add 1/2 of milk/cream slowly to egg mixture and then add this back to milk/cream mixture.
5. Add vanilla extract
6. Cook until cream coats the back of a wooden spoon.
7. Strain through fine mesh sieve to reserved 1/2 cup milk to stop cooking.
8. Make ice cream in ice cream machine, remove to freezer
9. Heat oil in pot, add popcorn.
10. Melt chocolate in top of double boiler
11. Make popcorn, placing splatterguard over the pot to prevent popcorn from flying out (this prevents steam from backing up into pot and making popcorn soggy.
12. When popcorn is done, add to chocolate and mix to coat.
13. Place 1/3 cup chocolate popcorn in bowl, top with 15 grains fleur del sel
14. Place 1 scoop ice cream and serve.

Dish should be eaten with some ice cream and popocorn to get hot, cold, smooth, crunchy, sweet, hot in 1 bite.


Chocolate Zabaglione

Chocolate Zabaglione

This tastes like a molten souffle, but is much easier to make. If you want a chocolate fix and don't have much time, this is a great recipe.

4 extra large egg yolks
1/4 cup sugar
1-3 tbsp good cognac (the more, the more ault this dessert tastes)
2 oz very good chocolate, chopped as fine as you can (Valrhona is my preferred)
Strawberries, raspberries or blackberries - optional

2-4 servings.



Fig Zabaglione tart


 This is a really great summer dish.


15 figs, halved

half baked pie shell

4 egg yolks

1/4 cup marsala

1/4 cup sugar


1. Roast figs in oven until reduced in size by 50%

2. Make zabaglione - whisk egg/sugar until sunny color, add marsala, whisk over double boiler until done.  Cool

3.  Add zabaglione to shell, top with figs and serve.

Fruit and Yoghurt Parfait

 Get a parfait glass

Add 1/4 cup blood orange sorbet

Add 1/4 cup Creamy yoghurt Fage is very good

Toast 1 pint pistachio nuts at 450 with 2 tbsp butter, sugar and a bit of salt, puree into pistachio butter and add on top or just add whole 

Roquefort Ice Cream with Oven Roasted Figs

Made the ice cream last night and served with orange sorbet. Didn't work. I hope that this is better.

1 cup milk
1/2 cup heavy cream
3 egg yolks
1/3 cup roquefort at room temperature, mushed up.

figs, halved

port aspic, cut into 1/2 cm squares

1. beat egg yolks
2. heat 1/2 cup cream and 1/2 cup milk, remove from heat
3. drizzle 1/2 of hot cream/milk into eggs to heat them; drizzle egg/cream/milk mixture back into cream/milk
4. cook until coats back of wooden spoon.
5. add roquefort and cook until blended.
6. chill roquefort and make ice cream
7. roast figs until cooked in 400 degree oven.
8. serve hot figs with a scoop of ice cream and port aspic.

Here is a port aspic recipe

1 tsp unflavored gelatin
½ cup port wine
1 tbsp sugar
1tbsp water

Dissolve 1 tsp unflavored gelatin in ½ c port wine and set aside. Dissolve the sugar in the water in a small saucepan and cook it rapidly until the sugar melts and begins to caramelize; remove immediately from the heat and add the port wine and gelatin.

Strain through sieve and set aside until almost cool. Place in dish and refrigerate until ready to serve.