All recipes » Freeze/chill

	Katsu (Bonito Tuna) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Katsu (Bonito Tuna)	1 vote 2924 views
	Kani (Crab Sticks) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Kani (Crab Sticks)	1 vote 4204 views
	Ikura (Salmon Eggs) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Ikura (Salmon Eggs)	1 vote 3319 views
	Hamachi (Yellow tail) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Hamachi (Yellow tail)	1 vote 3069 views
	Creamy caramel BUTTERSCOTCH ice-cream by Foodessa No ice-cream machine needed. I don't get more set in my ways than choosing my luscious ‘lickables‘. I will almost always choose the bold flavours of chocolate, espresso and caramel or a blend of similars over and above any fruit flavoured ice-cream. For a complete dedicated post...refer to:…	1 vote 3960 views
	1-2-3 easy Frozen CHOCOLATE MOUSSE by Foodessa This dessert has the silky smoothness of a rich CHOCOLATE GELATO. This is an incredibly crowd pleasing decadent frozen confection.	2 votes 3491 views
	El Diablo by Giovanni Sorrentino orange parfait with hot chocolate sauce homage to my great friend pastry chef Victor Palladino	5 votes 6 comments 3044 views
	Passionfruit Curd by Matthew Crabbe This is a butter cream curd with a passionfruit flavor. It goes with well with toasted brioche, may be served with fruit or as accompaniment for cakes.	2 votes 3219 views
	Mont Blanc Vacherin with Chestnut Ice Cream and Chocolate Meringue and Marron Espuma by Patrice Martineau A Mont Blanc Vacherin made of chocolate meringue, chestnut ice cream, chocolate cream, condensed milk gelée, and chestnut espuma.	5 votes 1 review 18341 views
	Fresh Fruit Smoothie by Tracy Rosenberg-Roso So healthy, filling, a great way to start the day!	5 votes 1 comment 11793 views
	wine poached pears w/ Sauternes Ice Cream by Rose Nape This was printed in the Contra Costa Times a couple of months ago. I recently made it again as part of my NYE menu except I substituted some Riesling & served it w/ a pear galette. You can also use muscat if you wish.	1 vote 6064 views
	Mai Tai Pops by Krystina Castella East meets west in these Polynesian Mai Tai Pops. Think hula dancers, orchard leis, flaming torches, and some campy tiki fun. If you are really ambitious and want to create pops you won’t find anywhere else, make your own tiki head silicone molds to shape these pops. I like to present these pops on a bed of flowers or individually on…	1 vote 9832 views
	Thai Iced Coffee Pops by Krystina Castella Thai iced coffee is a very sweet, creamy refreshment brewed by street vendors in a cloth bag and served in a plastic bag with plenty of crushed ice and a straw. These Thai Iced Coffee Pops are based on traditional recipes and serving methods. The Thai coffee powder (oliang) and the milk are poured over crushed ice and not mixed,…	1 vote 11706 views
	Banana Split Pops by Krystina Castella This king of pops is based on the classic flavors of a banana split. Traditionally, the banana is split lengthwise, but I put the banana on the pop stick to make it a hidden surprise. Pineapple topping is poured over the vanilla ice cream, chocolate syrup over the chocolate ice cream, and strawberry topping over the strawberry; the…	4 votes 2 reviews 1 comment 18544 views
	Pomegranate Apple Pops by Krystina Castella In college I had an assignment to choose a fruit and use the structure to inspire a design. I picked the familiar but somewhat boring banana. My friend chose the pomegranate. I had never seen one before and was fascinated by its color, shape, taste, and the number of seeds (I counted almost six hundred). Today, with evidence of the…	1 vote 6029 views

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