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Improvise with melted ice cream to create a dessert sauce. Photo by Rie Shoji | SXC. When you need a quick topping for cake, pie, or bread pudding, melt a pint of superpremium vanilla ice cream! The high butterfat content in superpremium brands makes a creamy sauce. 1. Melt a pint of ice cream at…
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Yesterday’s Easter dinner ended with chocolate mousse. To cap the festivity of the seven-course dinner* there were two different kinds of mousse: dark chocolate and white chocolate. It made us think about why nobody serves mousse anymore. It’s only found on the menus of old-style French and Continental restaurants, and there are fewer and fewer…
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Instead of a traditional sorbet presentation, shape balls of sorbet into oval egg shapes and serve in a “nest.” Photo courtesy Wine Cellar Sorbets, a NIBBLE Top Pick Of The Week. For a quick and delicious dessert, scoop sorbet in three Easter colors (orange or mango, raspberry or strawberry and lime or kiwi, for example)…
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A Guinness float with Silver Moon’s Praline Irish Cream ice cream (photo courtesy Silver Moon Desserts). A stout float—ice cream and a bottle of chocolate stout—has become a popular dessert, thanks to Guinness lovers seeking more ways to enjoy their favorite brew.. For St. Patrick’s Day, substitute the chocolate stout for Guinness. Here’s a…
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Speaking of sauce, as we did in our previous post about Pears Hélène (chocolate sauce), March is National Sauce Month. Do you know the different types of dessert sauces? Take a look at our Dessert Sauce Glossary and see how easy it is to glam up your desserts. The most ordinary brownie or slice of…
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