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Panna Cotta with Raspberry Coulis

Panna Cotta with Raspberry Coulis by Jason Freund

I'm not going to lie to you. This recipe is very technical, and it must be followed precisely, or else the results will be bad. That said, the lengthly instructions are very easy, and if followed, it definately produces the best panna cotta, and likely the best overall dessert I've ever had. Source: America’s Test Kitchen…

1 vote
9645 views
Caramel Apple Creme Brulee

Caramel Apple Creme Brulee by Deborrah Justice

1 vote
1903 views
Cherry Chocolate Amaretto Clafoutis

Cherry Chocolate Amaretto Clafoutis by Foodessa

My version of a classic, rustic, French crêpe batter dessert. Can also be made with 6 x (1 cup / 250ml) ramekins. For a dedicated post...refer to: http://www.foodessa.com/2017/07/cocktail-by-cherry-chocolate-amaretto.html

1 vote
1948 views
Tofu Honey Panna Cotta with Blood Oranges, and Pistachio

Tofu Honey Panna Cotta with Blood Oranges, and Pistachio by House Foods America

Chef Wong combines complimentary colors and textures in this flavorful and satisfying Italian dessert. Recipe created by Chef Lee Anne Wong For House Foods America

1 vote
7654 views
Dark Chocolate Creme Brulee

Dark Chocolate Creme Brulee by Deborrah Justice

1 vote
2690 views
Torta di Capelli D’Angelo con Melagrana (Angel Hair Cake with Pomegranite)

Torta di Capelli D’Angelo con Melagrana (Angel Hair Cake with Pomegranite) by Pattie Meegan

4 votes
2648 views
CARAMEL - COFFEE custard pastry cream

CARAMEL - COFFEE custard pastry cream by Foodessa

This smooth custard pastry cream loves to be layered within a chocolate cake ;o) Tip: If short on time...use your favourite (cooked) pudding mix (i.e.: butterscotch caramel, chocolate or other). This recipe is featured in this dedicated post on the Christmas 'Yule' Log cake:…

1 vote
1993 views
Creme Brulee

Creme Brulee by B Innes

A fantastic custard dessert

1 vote
1355 views
CREME CARAMEL flan - Paris Bistro style

CREME CARAMEL flan - Paris Bistro style by Foodessa

Creamy luscious custard flan reveals its jiggly personality. A syrupy, sweet, dark amber character lulls the smooth culinary classic to bed. For a dedicated post...refer to: http://www.foodessa.com/2017/05/paris-bistro-style-creme-caramel-flan.html

1 vote
1933 views
French Dessert: Creme brulee aux Myrtilles/Blueberries Creme Brulee

French Dessert: Creme brulee aux Myrtilles/Blueberries Creme Brulee by Robert-Gilles Martineau

A classic!

2 votes
1812 views
Pumpkin Panna Cotta

Pumpkin Panna Cotta by Carolinaheartstrings

Panna Cotta is an Italian dessert that has a dairy base combined with gelatin and sweetened. Basically it is a pudding and there are many varieties that add chocolate, fruit, nuts or spices. It is believed that it originated in Northern Italy where there are plenty of creameries and the thickening was the result of boiling with fish…

2 votes
2023 views
Amaretto Creme Brulee

Amaretto Creme Brulee by Deborrah Justice

1 vote
1635 views
basic CUSTARD...aka crème anglaise (Vanilla custard)

basic CUSTARD...aka crème anglaise (Vanilla custard) by Foodessa

A custard that develops into a thinner, velvety, smooth cream. It can stand alone as a classic spooned (cold/warm) dessert or used to accentuate one. This cream needs only egg yolks and starch is not required. Adapted from the book: ‘Larousse- Best Desserts ever’ For a dedicated post...refer to:…

1 vote
1612 views
Westmoreland Bistro Pumpkin Creme Brulee

Westmoreland Bistro Pumpkin Creme Brulee by Deborrah Justice

1 vote
1211 views
creme caramel

creme caramel by Brett Ede

1 vote
1878 views