Posts by Jellly

Agar is the best substitute for a panna cotta-type dessert.  Pectin can be great for certain things, but agar will give you a better texture in this application.  It is available in a lot of Asian markets in small packets....

Yeah, he was up in Washington, but I am still hoping someone else will be able to supply them..

I just got word from our supplier that he lost his whole crop of sour cherries due to heavy rains.  I am a little sad, as I had my heart set on putting a summer dessert on the menu using them.  Our sweet cherries are...

You have pizza on your menu - what about a dessert pizza using standard pizza dough, nutella and fresh bananas or strawberries, then topped with nuts or sauce.  I am stealing the idea from a local pizza place, but it certainly...

That is very cool, thanks for sharing.

I recently made a type of S'mores bars for staff, using this recipe - http://bakingbites.com/2007/08/smore-cookie-bars/  It called for fluff, but I made my own using this -...

I just put a frozen parfait on my dessert menu and had to try a few different iterations to get the texture right.  I had the same issue initially - I wanted to serve it right from our freezer, but it was a little too firm. ...

For some reason, I had always thought these were quite expensive, but I just stumbled across some on Amazon for around $50 (but there are versions well over $100).  I haven't used a refractometer in years, so I am wondering if...

Ooh, that dinner for the Mexican visit sounds delicious (well, at least the savory courses.  Personally, I am not in love with cajeta).

Out of curiosity, I read the menu for tonight's state dinner in honor of Angela Merkel.  It was titled "Spring Harvest Dinner" and sounded delicious.  But dessert was apple strudel...for a spring menu?? Am I missing...