Granitas and sorbets
Mandarin 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
Cinnamon Kirsch Ice Cream
Antoine Westermann
Green Pea Ice Cream
Guy Martin, Restaurant Le Grand Véfour, France
Iced Vacherin with Roasted Provençal Peaches and Berries
Stéphane et François Raimbault, L'Oasis, France
Licorice Ice Cream in a Gingerbread Cone
Jean-Christophe Ansanay-Alex, Auberge de l'Ile, France
Mint ice cream with bitter chocolate mousse
Juan Antonio Perez Pozo (Toño Perez), Restaurant Atrio, Spain
Olive Oil Ice Cream with Figs Poached in Wine and Spices
Jacques Chibois, La Bastide Saint-Antoine, France
Yogurt "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
Green Apple Granita
Michel Bruneau - Restaurant La Bourride
Verbena Sorbet
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Granny Smith Apples with Granita
Michel Troisgros, Maison Troisgros, France
Tomato Gazpacho Granita with Shellfish Tartar and Herbs
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Iced Christmas Stollen with Chocolate Ginger Sauce and Warm Dried Fruit Purée
Johann Lafer, Johann Lafer's Stromburg, Germany
Frozen Pistachio Parfait, Candied Pineapple Sorbet and Coconut Tapioca
Philippe Le bail, chef pâtissier


©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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