Check out a recipe from “Delicious Meets Nutritious”, a cookbook devoted to cooking with agave nectar and whole grains, maybe your guests' can have their cake and eat it!
Fresh berries are an elegant addition this classic Italian wine and egg yolks dessert. Allow about 15 minutes to whisk together just before serving. In France, this dessert is known as sabayon.
The name focaccia comes from the Latin focus,meaning “hearth,” and this amazingly crusty flatbread was prepared long before modern-day ovens came on the scene. Especially in Italy, some versions are still baked on flat stones or tiles placed on coals, but for those without a hearth, a sheet pan set near the bottom of a hot, hot oven will do very well.
Combine sugar and water in a saucepan
and bring to a boil. Stir to dissolve sugar, remove from heat, add zest
and cool. When cool, add juice and pass mixture through strainer. Add
tequila and spin in ice maker/sorbet machine.
Make the Italian meringue; cook the sugar to 117°C and pour onto the
whisked egg whites.Continue to whisk until cool. For the creme
patisserie, cream egg yolks and sugar and add lemon juice. Boil cream
and add to egg yolk mixture. Return to heat and whisk in poudre a
creme(Stabilizer). Cook well until thickened.
An idea that came over a dim sum lunch one day, woo gok is a traditional fried dim sum with and outside crust resembling almost a hairy surface. It is a multitude of textures and that’s why I love it. Traditionally it is always served as a savoury dim sum, but I thought that by reducing the salt content a little and filling it with fruit it would make a fantastic dessert and it does. You can fill these with anything you like, adding a bit more salt if it for savoury filling. We have tried it with a custard and with fruit and loved them.
