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Mousse – Soft creamy prepared food using air bubbles for texture; Mendiant – Traditional French confectionery [4] Mont Blanc – Chestnut-based dessert; Norman Tart – French almond dessert; Opera cake – French almond cake with chocolate and coffee fillings
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Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike , mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often dried beef)
The earliest known English language reference to the dessert is in The Art of Cookery Made Plain and Easy (1747) by Hannah Glasse.Her recipe, entitled The Flooting Island [], is made with sweetened thick cream, sack and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth.
Warm Figs With Honey & Greek Yogurt recipe. Indulge in the perfect ending to any meal with a delightful bowl of warm figs dressed in a citrus honey and served with a touch of Greek yogurt.The ...
The dessert is a tall, cone-shaped stack of puff pastry bites, held up by a little bit of caramel allowing the beauty of architecture to seamlessly mix with the sweetness of dessert. Each ...
Viennoiseries (French: [vjɛnwazʁi]; English: "things in the style of Vienna") are French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. [1]
A lemon tart (French: tarte au citron) is a dessert dish, a variety of tart.It has a pastry shell with a lemon flavored filling.. In the United Kingdom, lemon tart consists of a pastry case (often made in a fluted tart tin) containing a baked lemon custard (usually composed of eggs, sugar, lemon juice and cream).