English Trifle with apricot, peaches, pastry cream, strawberries, cake, triple sec and fresh whppied cream, topped with blueberries and raspberries. Served Verrrry cold.
It was all fresh and everything from scratch. I like to put this dessert in the freezer for an hour or so and then take it out , let it sit, and then serve. It's the type of dessert on a summer day that tastes great when served very cold.
In fact it is wonderful dessert that can be served all year round.
In the fall it can be switched to an apple and cinnamon with toasted almond slivers / pumpkin pecan and maple crunch topping.
I have made fresh blueberry Italian sorbette this morning for dessert for after our main meal lunch today on Tuesday.
I had learnt to prepare it at a course I was taking at the Le Cordon Bleu Culinary Institute of the Madrid Capital earlier this year in Sorbet Making. *** Here are the results;
Poached pears in phyllo baskets with syrup....here are a few, the rest I still have to put the almonds on.....dessert being served today. Pears were purchased at a farm where I buy the angus. Baking always starts first thing here at work....love early morning, its just so peaceful.
is that a blueberry hunting dog? are the blueberry bushes on your property? they have been just luscious this summer and bigger than normal.....must have been wonderful chef
kgirl....
here's my twist on a dreamsicle;
1 pt. good vanilla ice cream
3 tbl oj
3 tbl triple sec
3 tbl good vodka
blend in blender til smooth.....drink through a fun straw
Last night was a Thomas Keller dinner at the Venetian, which I was so excited to get tickets for. Dessert was Tarte Tatin with Creme Fraiche Ice Cream.
by any chance did you take photos of the layers? ......simply gorgeous chef....and in this instance you most certainly are! /img/vbsmilies/smilies/wink.gif
I have this idea and I am going to make it this week on my day off.
Its a Michigan Apple Trio.
A single serving Apple Taten, cider gelato and an apple cyser.
I am going to do 3 different apples, the cyser was made a year ago with honey crisp.
I’m thinking Empire Cider for the gelato and Id like to go Gala with the Taten.
Garnish with an apple crisp or even a small fried piece of prosciutto.
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