Granitas and sorbets
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PrintMandarin Ice Cream with a Dilled Fruit Salpicon
Alain Labrie, Québec
Almond Milk and Yogurt Ice Cream
Gualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, Italy
Gualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, ItalyCinnamon Kirsch Ice Cream
Antoine Westermann
Green Pea Ice CreamGuy Martin, Restaurant Le Grand Véfour, France
Guy Martin, Restaurant Le Grand Véfour, FranceIced Vacherin with Roasted Provençal Peaches and BerriesStéphane et François Raimbault, L'Oasis, France
Stéphane et François Raimbault, L'Oasis, FranceLicorice Ice Cream in a Gingerbread ConeJean-Christophe Ansanay-Alex, Auberge de l'Ile, France
Jean-Christophe Ansanay-Alex, Auberge de l'Ile, FranceMint ice cream with bitter chocolate mousse Juan Antonio Perez Pozo (Toño Perez), Restaurant Atrio, Spain
Juan Antonio Perez Pozo (Toño Perez), Restaurant Atrio, SpainOlive Oil Ice Cream with Figs Poached in Wine and SpicesJacques Chibois, La Bastide Saint-Antoine, France
Jacques Chibois, La Bastide Saint-Antoine, FranceYogurt "Ice Cream"
Alain Labrie, Québec
Basil Sorbet served with a Basil Tuile and Berry Coulis
Alain Labrie, Québec
Blueberry Sorbet with Lemon and Tarragon Jus
Robert Feenie, former chef of Lumière, Vancouver
Grapefruit Sorbet with Vanilla-Flavored Yogurt (108.32 calories per serving)Giovanni D'Amato, Ristorante Il Rigoletto, Italy
Giovanni D'Amato, Ristorante Il Rigoletto, ItalyGreen Apple Granita
Michel Bruneau - Restaurant La Bourride
Verbena SorbetJacques et Laurent Pourcel, Le Jardin des Sens, France
Jacques et Laurent Pourcel, Le Jardin des Sens, FranceGranny Smith Apples with GranitaMichel Troisgros, Maison Troisgros, France
Michel Troisgros, Maison Troisgros, FranceTomato Gazpacho Granita with Shellfish Tartar and HerbsJacques et Laurent Pourcel, Le Jardin des Sens, France
Jacques et Laurent Pourcel, Le Jardin des Sens, FranceIced Christmas Stollen with Chocolate Ginger Sauce and Warm Dried Fruit PuréeJohann Lafer, Johann Lafer's Stromburg, Germany
Johann Lafer, Johann Lafer's Stromburg, GermanyFrozen Pistachio Parfait, Candied Pineapple Sorbet and Coconut Tapioca
Philippe Le bail, chef pâtissier
©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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