Desserts
Rhubarb gelato
This rhubarb gelato recipe is creamy and luscious, but it’s also low-fat and low-calorie. You can enjoy a second scoop without guilt.
May 27, 2010-
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DessertsRhubarb compote
Rhubarb compote: a versatile and easy recipe that finds its way into many desserts.
May 24, 2010 -
DessertsRaspberry-Champagne fizz
The perfect dessert for a New Year’s Eve Party: Raspberry-Champagne fizz! The raspberry coulis is the only preparation you’ll need to make. A super-easy dessert recipe that can be served to a large crowd.
November 25, 2009 -
DessertsChocolate layer-mousse cake with Cognac and bittersweet chocolate curls
Chocolate Layer-Mousse Cake with Cognac and Bittersweet Chocolate Curls. A light and not-too-sweet chocolate layer cake. The recipe has many steps, but it is easy to make. Use good-quality baking chocolates like Callebaut and a cake leveler, and plan to make the cake ahead of time. A show-stopper of a dessert!
November 25, 2009 -
DessertsPumpkin crème brûlée with fresh ginger and cinnamon
Pumpkin crème brûlée with fresh ginger and cinnamon is the perfect holiday party dessert! Here Viviane Bauquet Farre shares her recipe and tips for making the most creamy and flavorful crème brûlée ever. She uses fresh pumpkin purée. Making crème brûlée is easy and a kitchen torch will form a perfect caramel crust.
November 25, 2009 -
DessertsSienese almond cookies
Sienese almond cookies are a specialty of Siena. Light and intensely almond flavored, they are especially delicious served with a glass of Vin Santo or dessert wine. Here Viviane Bauquet Farre shares her recipe to make these traditional Sienese cookies, with step-by-step instructions and pictures. They also make great holiday gifts from your kitchen.
November 24, 2009 -
Desserts, Sauces & condimentsHow to make herb-infused honeys
Honey infused with fresh herbs and spices are not only delicious and easy to make, they make great holiday gifts – all from your own kitchen. Here Viviane Bauquet Farre shares her recipe for making many different kinds of infused honeys.
November 23, 2009 -
DessertsChestnut cake with pan-roasted pears & chestnut honey syrup
Viviane Bauquet Farre shares her recipe for chestnut cake (made with chestnut flour). It is incredibly delicious and gluten free. Paired with pan-roasted Bartlett pears and chestnut honey syrup, this chestnut cake is good enough to be served at a special dinner or a holiday brunch.
November 22, 2009 -
DessertsRosemary gelato with crème fraîche
Do you want to learn how to make gelato? Here is a step-by-step recipe with photographs showing you how to make a gelato infused with fresh rosemary. There are no cream or eggs in this recipe, but it makes for the most creamy and delicious gelato ever! You can also infuse the milk with many other herbs — See Viviane Bauquet Farre’s suggestions, tips and instructions.
October 30, 2009 -
DessertsMaple-poached pear sundae
Bosc pears poached in Vermont Maple syrup with lemon zest and a fresh vanilla beans are nothing more than sublime! This Maple-Poached Pear Sundae is an easy recipe yet it is sophisticated enough to serve at a dinner party. Also, maple syrup is a very nutritious food. It is very high in manganese, potassium, calcium and zinc, and contains traces of a myriad of minerals and vitamins – making it a perfect alternative to regular sugar.
October 24, 2009 -
DessertsPeach jam with lemon balm and Marc de Bourgogne
The Orchards of Concklin is a family-run farm since 1712. Viviane Bauquet Farre uses their super flavorful peaches to make a jam with lemon balm and Marc de Bourgogne. It’s a delicious jam with brioche, but downright superb with a cheese tray. Here you also learn how to make jam without pectin.
August 12, 2009 -
DessertsApricot compote with Scotch whisky and ice cream
To me, no other fruits evoke summer as much as apricots do. Perhaps it is because of my trips…
July 15, 2009