
Granitas and sorbetsFrozen dessertsGranitasIce creamAlmond Milk and Yogurt Ice Cream Gualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, Italy Caramel Ice Cream with Four-Spice Gratinéed Banana and Pineapple Chocolate Ice Cream with Anise-Scented Orange Carpaccio Cinnamon Kirsch Ice Cream Antoine Westermann, Restaurant Buerehiesel, France Coconut Ice Cream Green Pea Ice Cream Guy Martin, Restaurant Le Grand Véfour, France Kiwi Ice Cream Licorice Ice Cream in a Gingerbread Cone Jean-Christophe Ansanay-Alex, Auberge de l'Ile, France Olive Oil Ice Cream with Figs Poached in Wine and Spices Jacques Chibois, La Bastide Saint-Antoine, France Strawberry Raspberry Freshness Touron ice cream (ice cream made with two nougats) with chocolate sauce Vanilla Ice Cream with Quick Cinnamon Crumble Yogurt "Ice Cream" Alain Labrie, Québec,
ParfaitsSorbets and sherbetsBasil Sorbet served with a Basil Tuile and Berry Coulis Alain Labrie, Québec, Blueberry Sorbet with Lemon and Tarragon Jus Robert Feenie, Vancouver, Canada, Coconut and Rose Sorbet with Lychees Grapefruit Sorbet with Vanilla-Flavored Yogurt (108.32 calories per serving) Giovanni D'Amato, Ristorante Il Rigoletto, Italy Green Apple Granita Michel Bruneau - Restaurant La Bourride, Mango Sorbet with Ginger-Scented Dried Fruit and Pear Tartar Menetou Red Wine Sorbet Mirabelle Plum Sorbet Passionfruit Cassata (Cassata de maracuja) Verbena Sorbet Jacques et Laurent Pourcel, Le Jardin des Sens, France
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