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This lemon meringue tart recipe is bursting with fresh lemon taste and topped with lightly brown meringue.

Pie Dough
1 cup plus 2 Tablespoons all purpose flour
1/4 cup granulated white sugar
1/4 teaspoon salt
7 Tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 egg large yolk
1 Tablespoon ice water

1. Combine flour, sugar and salt in the food processor. Add butter and pulse until mixture forms coarse crumbs. Whisk the yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to come together. Press over bottom and up the sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.

2. Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack. Maintain oven temperature.

Lemon Curd
2 large eggs, cold
2 large egg yolks, cold
3/4 cup granulated white sugar
1/2 cup fresh lemon juice
Zest of 1-1/2 lemons
6 Tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

1. Bring about 2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the curd. In a metal bowl, whisk the eggs, yolks, and sugar until the mixture is smooth.

2. Set the bowl over the pot and, using a large whisk, whip the mixture. When the eggs are foamy and have thickened, add the lemon juice. Whisk until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl.

3. Turn off the heat and remove the bowl. Whisk in the butter a few pieces at a time. The curd may loosen slightly, but it will thicken and set as it cools. Pour the warm curd into the tart crust and place the pan on a baking sheet while you prepare the meringue.

1/2 cup granulated sugar, preferably superfine
2 Tablespoons water
4 large egg whites
1/2 teaspoon cream of tartar

1. Place egg whites, sugar and salt in a medium heatproof bowl over a pan of simmering water and whisk gently until egg whites are hot or until it register 140°F and the sugar is dissolved. The mixture should look thick and syrupy. Remove from heat and whip with a mixer, on high, until thick and cooled.

2. When the custard has cooled to room temperature, top the custard with meringue. Spread the meringue to the edge of the crust and place in the oven. Bake until lightly browned. Serve at room temperature or cold.

Posted on Mar 1, 2009


Watch the video to learn how to make this ultra smooth and creamy ice cream infused with roasted coffee beans.

Makes 2 pints
2 cups (500 ml) heavy cream
2 cups (500 ml) whole milk
1 cup premium quality (preferably espresso) coffee beans
10 large egg yolks
1 cup (8 oz) granulated white sugar

*** For directions watch the video.***

Posted on Jan 1, 2009


Panna Cotta means “cooked cream” in Italian. A traditional, easy, and delicious Italian custard originally from the Northern Italian region of Piedmont. Strawberries and cream are a perfect combination. We combined strawberries in the panna cotta mixture to make this softly set, silky smooth Strawberry & Cream Panna Cotta. Panna cottas can be chilled in molds, covered, for up to 2 days. If using agar-agar, mix one teaspoon (2 g) agar-agar with the cream, milk, sugar, and heat over medium-high heat and proceed as above. The texture with be not as soft and creamy.

Makes 4 servings

5-1/4 oz. (150 g) strawberries
1 cup (250 ml) whipping cream
1 cup (250 ml) whole milk
1/4 cup (50 g) granulated white sugar
2 teaspoons (6 g) unflavored powder gelatin, or one teaspoon (2 g) agar-agar
2 teaspoons pure vanilla extract
1 pint (335 g) strawberries, hulled and quartered
1/4 cup (42 g) granulated sugar

1. Sprinkle the gelatin on 1-1/2 Tablespoons of cold water in a small bowl. Stir and set aside for 10 minutes to allow the gelatin to dissolve. Place the 1 cup milk, 5-1/4 oz. strawberries, and vanilla in a blender, mix until smooth.

2. Heat the cream and sugar in a medium saucepan over medium-high heat. Stirring until it comes to a boil, about 3 minutes. Remove the pan from the heat and add to the softened gelatin stir until dissolved. Stir in the strawberry mixture and then pour the mixture through a fine sieve into a bowl, stir well.

3. Pour the panna cotta mixture evenly into four six-ounce ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate until set or preferably overnight.

4. Sprinkle strawberries with 1/4 cup sugar; let stand about 1 hour. Serve the panna cotta in the ramekins or to unmold, dip bottom of one ramekin in a bowl of hot water for 3 seconds, wipe the bottom of the ramenkin dry. Run a thin sharp knife around inside edge of each ramekin to loosen. Place a plate over the ramekin, and invert panna cotta onto plate, gently lifting off the ramekin. Serve the panna cotta alone or top the panna cotta with the strawberries and their juice.

Posted on Sep 28, 2008


Watch and learn how Chef Matteo Carboni of the Academia Barilla Culinary School prepares Melon Sorbet, an easy refreshing summer frozen dessert.

1 melon (1 pound 5 oz)
1/2 oz white sugar
3 oz glucose
Juice of 1/2 lemon
Academia Barilla Traditional Balsamic Vinegar of Modena 12 years old

*** For directions watch the video.

Posted on Jul 14, 2008


Brown Sugar–Ice Cream Chocolate RouladeWhen I was testing recipes for this book, surrounded by desserts around-the-clock, I had to invent rules to keep from eating myself out of my wardrobe. The primary one was no pajamas. I didn’t allow myself to eat desserts in the morning before I got dressed. Coffee and an English muffin were fine, but not sweets. This may seem a bit silly to some, but after churning ice cream or assembling an ice cream cake and putting it in the freezer overnight to harden, I woke up curious to see how things came out. I wanted to head straight from the bed to the freezer, stopping only to get a spoon, but if I start the day with ice cream it makes me crave desserts all day. I tossed this rule when it came to this roulade. Later, after several pieces, I justified my pig-out by telling myself that at least there was coffee in the accompanying Coffee Caramel Sauce.

For the coffee caramel sauce
1 cup granulated sugar
3 Tablespoons water
1/3 cup brewed decaffeinated coffee
1/3 cup heavy (whipping) cream
4 tablespoons unsalted butter, cut into 1-inch pieces and softened
1/8 teaspoon kosher salt

For the brown sugar ice cream
2 cups heavy (whipping) cream
3/4 cup whole milk
1/2 cup firmly packed brown sugar
1/8 teaspoon kosher salt

For the roulade
2 ounces bittersweet chocolate, coarsely chopped
1-1/2 Tablespoons water
6 large eggs, separated
2/3 cup graulatedsugar
1/4 cup plus 2 Tablespoons unsweetened cocoa powder
1/8 teaspoon kosher salt
Coffee Caramel Sauce, warmed

Make the coffee caramel sauce
1. Stir the sugar and water together in a heavy saucepan. Cook over medium heat until the sugar dissolves, about 2 minutes. Increase to high heat and continue to cook, without stirring, until the sugar has caramelized and is medium amber in color.

2. While the sugar is cooking, mix together the coffee and cream in a bowl. Remove the pan from the heat and slowly stir in about 1/4 cup of the coffee-and-cream mixture. (The caramel will sputter as it is added, so stir carefully.)

3. Continue gradually stirring in the mixture until all has been added. Let the caramel cool, stirring occasionally, until warm. Whisk in the butter and salt.

4. Cover and refrigerate until ready to serve. If serving warm, reheat in a double boiler or microwave.

Make the ice cream
5. Combine the cream, milk, brown sugar, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Pour the mixture into a bowl and cool over an ice bath to room temperature.

6. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until firm but still spreadable, about 2 hours, depending on your freezer.

Make the roulade
7. While the ice cream is freezing, preheat the oven to 350°F (175°C). Spray an 11-by-17-inch baking pan with nonstick cooking spray and line the bottom with parchment paper.

8. Melt the chocolate and water together in a double boiler over hot water. Stir until smooth.

9. Whip the egg yolks on high speed until light in color, 2 to 3 minutes with a stand mixer, 3 to 4 minutes with a hand mixer. Reduce to medium speed and add 1/3 cup of the sugar. Increase speed to high and continue to whip until thick and ribbony. On low speed or by hand, stir in the 1/4 cup cocoa powder and the salt. Stir in the melted chocolate.

10. In a clean bowl, whip the egg whites on medium speed until foamy and beginning to increase in volume. Gradually whip in the remaining 1/3 cup sugar in a steady stream. Whip until satiny, stiff peaks form. In two additions, fold the whites carefully into the chocolate mixture. Gently and evenly spread the mixture in the prepared pan.

11. Bake for 25 minutes, or until the top of the cake springs back when pressed with your fingertip and a skewer inserted in the center comes out clean.

12. While the cake is baking, lay a clean, thin cotton dish towel on the work surface with a short end toward you. Dust an area of the towel the size of the cake pan with the remaining 2 tablespoons cocoa powder.

13. Remove the cake from the oven and run a small knife around the inside edges of the pan. Place one of the long ends of the cake pan on the right side of the towel and invert the pan and the cake on top of the towel so it falls at the end of the towel closest to you and on top of the cocoaed area. Carefully remove the pan and then the parchment paper. From the cake end closest to you, carefully roll the cake and the towel up together like a jelly roll. Let cool to room temperature, about 1 hour.

Assemble the roulade
14. If necessary, temper the Brown Sugar Ice Cream (put it in the refrigerator for 10 minutes or so to soften it slightly) while the cake is cooling. It should be firm but spreadable. Carefully unroll the cake. (If it splits anywhere, carefully push the broken pieces together.)

15. Gently spread the ice cream over the cake with a thin metal spatula, leaving a 1/4-inch border on all sides. Reroll the cake without the towel.

16. Place on a large platter or baking sheet. Cover with plastic wrap. Freeze until firm, about 3 hours, depending on your freezer. Cut into slices and serve with the Coffee Caramel Sauce. The roulade can be made up to 2 days before you serve it. Wrap well in plastic wrap.

Excerpt from A Passion for Ice Cream: 95 Recipes for Fabulous Desserts by Emily Luchetti, copyright ©2006. Photography by Sheri Giblin. Published by Chronicle Books.

A Passion for Ice Cream: 95 Recipes for Fabulous Desserts

A Passion for Ice Cream: 95 Recipes for Fabulous Desserts by Emily Luchetti
Hardcover: 224 pages
Publisher: Chronicle Books; First Edition edition (April 20, 2006)
Language: English
ISBN-10: 0811846024

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Posted on Jun 19, 2008

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