Access over 34 issues... Become a Desserts Magazine member today! CLICK HERE!



david-lebovitz-salted-caramel-ice-cream-recipeBi-Rite Creamery, in San Francisco, make the best Salted Caramel Ice Cream. For those of us who do not live in San Francisco. Try making David Lebovitz’s Salted Butter Caramel Ice Cream with or without bits of Caramel Praline. For variation, Lebovitz suggests adding some strong liquid espresso (or instant espresso powder) to the custard to taste, prior to churning the ice cream to make Coffee-Caramel Ice Cream. Other options for some of the mix-ins, try gooey Dark Chocolate Truffles*, crackly chocolate Straciatella*, or Oatmeal Praline* folded in at the last minute. Or try serving with warm Mocha Sauce*. For a “double-whammy” caramel try over sauteed apples or alongside a wedge of apple pie or Tarte Tatin. How ever you decide to eat the Salted Butter Caramel Ice Cream is great!

Caramel Praline
1/2 cup (100 gr) granulated sugar
3/4 teaspoon sea salt, such as fleur de sel

1. To make the caramel praline, spread the ½ cup (100 gr) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.

2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it – there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn.

3.Sprinkle in the ¾ teaspoon salt without stirring (don’t even pause to scratch your nose), then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

Ice Cream Custard
2 cups (500 ml) whole milk, divided
1-½ cups (300 gr) granulated sugar
4 tablespoons (60 gr) salted butter
Scant ½ teaspoon sea salt
1 cups (250 ml) heavy cream
5 large egg yolks
¾ teaspoon vanilla extract

1. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.

2. Spread 1-½ cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.

3. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk.

4. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160 to 170 degree F (71 to 77 degree C).

5. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

6. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

7. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch, or 1 cm). I use a mortar and pestle, although you can make your own kind of music using your hands or a rolling pin.

8. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

Note: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they’re intended to do.

The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet AccompanimentsThe Perfect Scoop by David Lebovitz
Paperback: 256 pages
Publisher: Ten Speed Press
Language: English
ISBN-10: 158008219X

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Apr 21, 2008


Jenni of I Love Milk and Cookies, shares her Summer Berry Friands recipe. Friands or Financiers are light French tea cake, made of almond flour and beurre noisette (brown butter). Gather some friends over for tea and serve some Summer Berry Friands.

125 g (1/2 cup plus 2 Tablespoons) unsalted butter, diced
1 cup almond meal
1 cup confectioners’ sugar, sifted
3/4 cup all-purpose flour, sifted
1/2 teaspoon baking powder
5 egg whites, lightly beaten
1/2 cup fresh berries (raspberries, blueberries, or strawberries), sliced

1. Preheat oven to 180°C (350°F).

2. Prepare a friand tin or 6 individual dariole molds by lightly brushing them with butter.

3. Melt butter in a saucepan over low heat until golden in color. Set side to cool.

4. Place almond meal, icing sugar, flour and baking powder in a bowl and stir to combine.

5. In a separate bowl, whisk egg whites until foamy. Add the egg whites to the flour mixture and stir to combine.

6. Then add the cooled butter and stir until thoroughly blended.

7. Spoon the mixture into the tin/molds, dropping some berries halfway through. Fill the tins/molds 1.5-cm (1/2-in) from the top. Place a berry on top.

8. Bake for 20 to 25 minutes, until tops are golden brown and springy to touch.

9. Cool for 10 minutes and unmold the friands by tapping the bases lightly a couple of times until they are released. Dust with icing sugar.

Posted on Apr 21, 2008


One of my favorite things to do is replicate a toy in sugar. It is fun to trick people and see if they can tell what is real or not…or in this case edible! These little duckies are a favorite toy and are the perfect topping on cupcakes for baby showers or a child’s birthday.

1 cake recipe, any flavor
1 frosting recipe, any flavor

4 pounds of gum paste (2-1/2 ounces per duckie)
1 pound, 10 ounces fondant (store-bought or homemade)
Food-coloring gels: sky blue, lemon yellow, sunset orange, coal black
Shortening (for rolling out fondant and gum paste)

Plastic mat
Small rolling pin
Paring knife or X-acto knife
Small paintbrush
Dish of water
Pastry tips: #4, #7, #10
2-1/2 inch round cookie cutter
Cupcake tins
White brioche molds or cupcake wrappers
Small offset spatula

Dyeing fondant and gum paste
Creating a dome of filling
Covering cupcakes in fondant
Measuring gum paste and fondant

1. Dye approximately 2 ounces of gum paste yellow (I recommend gum paste but if you only have fondant that is fine). Coat your hands with shortening and mold the head by rolling a ball approximately 1 inch in diameter. Form the body with double the amount of gum paste that you used for the head. The body should be pointy on the tail side and rounded to form the chest of the duckie. You may need to cut one side to make the point for the tail. Attach the head to the body with a dab of water.

2. To make the wings, roll out the remaining yellow gum paste to 1/8 inch on a smooth surface greased with shortening. Cut out all of the wings with a paring knife or X-acto knife and attach them to the sides of the duckies’ bodies with a dab of water.

3. Dye approximately 3/4 ounce of gum paste orange for each beak. Form small cones and use the knife to create an indent to divide the cones in half from the pointy end, but do not cut all the way through. Use a toothpick or a pastry tip to create a small opening for the beaks. Attach the beaks with a dab of water to the duckies’ faces.

4. For each set of eyes, dye a pea-size amount of gum paste black and roll it out to 1/16 inch thick on a smooth surface greased with shortening. Roll out a pea-size piece of white gum paste. Use piping tips #10 and #4 to cut out white circles, you will need two of each size. Mold the larger of the two circles into a slightly oval shape. Use a #7 tip to cut out two black circles. Attach the black circles to the oval white circles with a tiny dab of water. Place the black circle against the top edge of one of the ovals. Attach the smallest white circle on top of the black. Attach them with tiny dabs of water. You should place the eyes so you can see them from both the front and sides of the duckie.

1. Prepare the cake batter as directed. Line the cupcake tins with the brioche molds or cupcake wrappers. Fill each halfway full and bake the cupcakes as directed in the recipe. Let them cool completely.

2. While the cupcakes are cooling, make the frosting.

3. Tint the fondant sky blue, reserving 2 ounces white fondant to make the polka dots.

4. Frost the cupcakes with a dome of cupcake frosting. On a surface greased with shortening, roll out the blue fondant to approximately 1/8 inch thick. If you are using brioche molds, first cut out a circle then use the top edge of an empty mold as a cutter to cut out the fluted design. If you are using standard cupcake wrappers, use a round cutter and cut out a circle of fondant. Smooth the piece of fondant onto the dome of frosting.

5. Place the duckies into the centers of the cupcakes using a toothpick or water. (If they do not stick with water and you do not want to use toothpicks you can use Royal Icing.)

6. Roll out the remaining 2 ounces of white fondant to approximately 1/16 inch thick on the greased surface. Use the #10 tip and cut out 8 to 10 polka dots for each cupcake. Attach them to the blue fondant, around the duckie, with tiny dabs of water.


The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed BakeryThe Confetti Cakes Cookbook by Elisa Strauss
Hardcover: 224 pages
Publisher: Little, Brown and Company
Language: English
ISBN-10: 0316113077

>>>>>>>> I WANT THIS! <<<<<<<<


Posted on Apr 1, 2008


This white chocolate fondue recipe is luscious, creamy, velvety smooth flavored with raspberry. This is an easy and fun recipe to make. Try this recipe at your next party or dinner gatherings.

2/3 cup whipping cream
1/4 cup raspberry liqueur, preferably Chambord
A pinch of salt
6 oz. good-quality White Chocolate (such as Valrhona or El Rey), chopped into small pieces
Assorted fruits (such as whole strawberries, pear slices, banana slices, apple slices)
Dried Fruits (such as apricot, candied ginger)
Angel-food cake, brownies, or pound cake cubes

1. In small saucepan, heat the cream and white chocolate stirring constantly, over low heat until the chocolate is melted and smooth.Stir in additional cream, 1 tablespoon at a time, until desired consistency.

2. Pour mixture into a fondue pot and stir in the Chambord. Place over fondue burner set on low. With fondue forks or long bamboo skewers, dip fruit dippers, cake cubes and/or marshmallows into chocolate mixture. (Will hold up to 1 hour on low. If mixture gets too thick, add cream 1 tablespoon at a time and stir.) Makes about 1-1/3 cups.

More Recipes:
Mixed Berries Pavlova
Chocolate Cake
S’mores Fondue

Posted on Mar 11, 2008


Cathy, of Not Eating Out in New York, is the winner of Culinate’s Death by Chocolate. She will be attending Copia’s Center Chocolate Festival in Napa Valley and a private tour of Charles’ Chocolate Factory. Her winning recipe is quick, easy and affordable to make. Try this rich creamy recipe today.

Pain with Chocolate (and that’s not in French)
about half a loaf of No-Knead Bread (or substitute any crusty bread), torn to roughly 1 inches pieces
1/2 cup chocolate liqueur (such as Godiva)
2 oz dark chocolate, coarsely crushed or chopped
1/2-1 oz dark chocolate, shaved or finely chopped (for the topping)
3 cups milk
1/2 cup sugar
4 oz bittersweet chocolate (preferably 72% cacao)
1 teaspoon vanilla extract
4 tablespoons corn starch
about 1 tablespoon dried chipotle pieces, seeds removed

1. Wrap the chipotle pieces in a cheesecloth and tie to close satchel. Fill a medium saucepan with the milk and add the satchel. Heat over medium-high until the milk just begins to froth around the edges (about 3-5 minutes), but do not let boil. Turn off heat, cover and let steep for 30 minutes. Uncover, remove the satchel and discard.

2. Meanwhile, combine the sugar and cornstarch in a mixing bowl and place it atop a pot of boiling water. Break the 4 oz of chocolate into squares and add to the bowl. Gradually add the milk, stirring constantly. Continue stirring until mixture is smooth and slightly thickened (8-10 minutes). Use a wire whisk to gently break up any lumps. The pudding mixture should never come to a boil. Cover and cook for another 10-12 minutes, uncovering to stir or gently whisk occasionally. Remove from heat and let cool.

3. Begin layering the dessert (for presentation purposes, it’s best to use a large, round glass dessert bowl. Spread about one-third of the bread pieces on the bottom of the bowl. Sprinkle on one-third of the chocolate liqueur. Spread on a thick layer of one-third of the pudding. Top with one-third of the coarse chocolate chunks. Repeat process twice. Add the shaved or finely chopped chocolate on top. Cover and chill for at least 30 minutes before serving. Makes 6 to 8 servings.

Posted on Mar 3, 2008

Generic Levitra - the first patented drug for treatment of erectile dysfunction. The active ingredient - Vardenafil. Effect of the drug begins average vtechenie hour after administration and continuing for about 4 hours. See more: