Frozen Mascarpone Cream recipes: 200g heavy cream ( whip to soft peak) 400 g . mascarpone cheese, at room temperature 150 g condensed milk 28 g yuzu juice  beat the mascarpone with the condensed milk.  Add the yuzu juice and continue beating. Gently fold  | by Pastry Chef Antonio Bachour

Frozen Mascarpone Cream recipes: heavy cream ( whip to soft peak) 400 g . mascarpone cheese, at room temperature 150 g condensed milk 28 g yuzu juice beat the mascarpone with the condensed milk. Add the yuzu juice and continue beating.

Best New Pastry Chef 2013: Stephanie Prida

Desserts from the Best New Pastry Chefs 2013

Desserts from the Best New Pastry Chefs 2013 - Plums with Cream Cheese & Buckwheat Ice Cream---sounds like a delicious and reasonably healthy dessert!

Lemon meringue pie with pine nut ice cream - Simon Haigh

Lemon meringue pie with pine nut ice cream

Top chef Simon Haigh is known for his wonderfully creative desserts. In this lemon meringue pie recipe pine nut ice cream adds a surprising delight

This is an unusual blueberry cheesecake recipe because the cheesecake is not served in a crust. Instead, the cheesecake layer, which is made with vanilla instant pudding, cream cheese, and cream, is served in scoops like a mousse would be. The homemade blueberry sauce is drizzled over the top and the dessert is finished off with a sugar cage.

Blueberry Cheesecake with a Sugar Cage

This is an unusual blueberry cheesecake recipe because the cheesecake is not served in a crust. This delicious lemon blueberry cheesecake makes a.

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